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A creamy, tangy, herby, vegan ranch dressing with a hint of southwest flavors. This dressing is super versatile! Try it on salads, burgers, baked potatoes, stirred into soup, as a dip for raw veggies or french fries…the possibilities are endless!
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Traditional ranch dressing ingredients usually include mayonnaise or oil with buttermilk, garlic, onion, herbs and spices. They are popular because they are creamy and tangy and full of flavor.
There are plenty of store bought options for dairy-free ranch these days, but personally I haven’t found one that is worth spending the money on.
This homemade vegan ranch dressing recipe is certainly creamy and tangy and full of flavor and herbs like dill, oregano, and chives. It’s also dairy-free, gluten-free, and even oil-free!
With just 10 ingredients and a blender, you can whip up this homemade ranch in less than 5 minutes!
Ingredients you need
Ingredient notes and substitutions
Cashews ~ Blended raw cashews make a creamy base for this vegan ranch and will yield the best results.
For a nut-free version, try sunflower seeds or hemp seeds, like in my Hemp Seed Dressing. Many readers have reported using white beans in place of the cashew with great success. You can also use 1 cup of vegan mayonnaise in place of the cashews.
Herbs ~ I like dill, oregano, and chives. You can throw in some parsley, as well, if you like.
Vinegar ~ Typically I used apple cider vinegar, but white distilled vinegar works just as well.
Spices ~ I add a little cumin and smoked paprika to give this vegan ranch a southwest flare. The cumin and paprika are not at all overpowering and this dairy-free dressing would work on pretty much anything you could throw its way. But, the added flavors do bring just a little extra something to liven up your food.
You can leave these spices out if you want a traditional ranch dressing flavor. Or you can kick it up a notch and add a dash of chili powder or cayenne, too.
Try my Vegan Chipotle Crema if you like a spicy southwest flavor!
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
If you don’t have a high-speed blender, like a Vitamix or Blendtec, you’ll need to soak your raw cashews in hot water water for a couple of hours to ensure they blend up smooth and creamy.
- Step 1: Add all ingredients to a high-speed blender.
- Step 2: Blend until smooth and creamy.
Note: If the dressing seems too thick, you can add additional water, 1 tablespoon at a time, until the desired consistency is reached.
Serving suggestions
- Salads: Of course, salad dressing goes on salads! We especially love it on this black bean taco salad!
- Potatoes: Dollop it on baked potatoes, roasted potatoes, or potato fritters. Or stir it into vegan mashed potatoes.
- Burgers: Spread it onto burgers, like my Spicy Bean Burgers, Mexican Burgers, Taco Burgers, Falafel Burgers, or Chickpea Veggie Burgers.
- Dip: Use it as a dip for raw veggies, sweet potato fries, or butternut squash fries.
- Chili: Drizzle it on soups and chilis, like my Black Bean Soup, Vegan White Bean Chili, Vegan Chorizo Chili, or Meatless Taco Chili.
Storage
Fridge: Store leftovers in an airtight container in the fridge for 4 to 5 days.
Freezer: I do not recommend freezing this dressing recipe.
Pro tips and tricks
~ Use raw cashews for the creamiest dressing and best flavor.
~ Be sure to soak the cashews for several hours if you don’t have a highspeed blender to ensure they blend up perfectly creamy.
~ Use fresh squeezed lemon juice for the best and brightest flavor.
~ Blend until silky smooth. Add water 1 tablespoon at a time if needed to loosen it up.
~ Taste and adjust seasoning to your liking. Add an extra pinch of salt, squeeze of lemon, or dash of dill, etc.
FAQs
Traditional ranch dressing is made with dairy and is not vegan. However, there are several brands making vegan ranch these days. It’s really easy to make your own at home, too!
Traditional ranch isn’t typically a healthy choice. It contains dairy and oil and if it’s store-bought, likely excess sodium and unnecessary additives and preservatives, too.
My homemade vegan ranch dressing, however, is made from real whole food plant based ingredients and contains protein, fiber, vitamins, minerals and healthy fats.
This dressing will last for 3 to 4 days in an airtight container in the fridge.
More vegan salad dressing recipes
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Southwest Vegan Ranch Dressing Recipe
Recommended Equipment
Ingredients
- ¾ cup raw cashews soaked for 1 to 2 hours if you don't have a high speed blender
- ½ cup water
- juice of 1 lemon about 2 tablespoons
- 1 tablespoon apple cider vinegar
- 1 clove garlic
- ½ teaspoon onion powder
- 1 teaspoon dried dill
- 1 teaspoon snipped chives
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
Instructions
- Blend all ingredients in a high speed blender until smooth. Add additional water by the tablespoon, if needed, to thin it out.
Notes
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Alexandra Coleman
Sorry I think I just left a comment about the buffalo chicken taquitos on the ranch recipe. Please move over to the correct recipe. Thanks!
Jenn S.
HaHa! OK! I was so confused for a minute. This makes sense. Thanks!
Judy Stone
No kidding, this dressing is awesome and goes with everything! Cumin is one of my favorite spices and since I found this recipe a few months ago it is a staple in my fridge. Green salads, vegetable salads, rice and veggies, jackfruit carnitas and tonight I had it on a a bowl of brown rices with chopped arugula and blueberries. It was so yum I had to tell you; thank you so much!
Jenn S.
Thank you so much, Judy! I want to come eat at your house – all of that sounds so good!! Thank you for your comment! 🙂
Kori
Thank you so much for this amazing recipe! I will definitely be keeping this in my personal recipe book. I made it tonight to top homemade tacos and also put it into a mason jar taco salad for my husband’s lunch tomorrow. I have a hard time finding delicious, vegan dressings and this one definitely takes the cake. Yum!!
Jenn S.
Thank you so much, Kori! I’m so happy you love it! We put it on almost everything around here! If you like tahini – I just posted a new Citrus Tahini Dressing that is quickly becoming my new favorite. Thanks again for your great feedback!
Pucca
Hi Jennifer
Finding your website gave me hope for more interesting vegan recipes. Why raw as supposed to roasted?
Thanks
Jenn S.
Hi, Pucca! Thank you! I hope you find lots of delicious recipes to love. Raw cashews get really creamy and don’t have a strong flavor, so they are perfect for turning into sauces! Let me know if you give it a try!
Gina
About how much does the recipe for creamy cumin ranch dressing make? I’m just wondering because of the calories due to the cashews. Thanks =)
Jenn S.
Hi, Gina. It makes about a cup. I figured about 2 tbsp per serving when I calculated the nutrition info. Enjoy!
Kristina Niemiec
Hi! I want to try your recipe but we are peanut & tree nut free in our house….any ideas on how we can make this with Sunbutter (like peanut butter, but with sunflower seeds) instead of cashews? Have you ever tried making it with cashew butter instead of whole cashews? Wondering if I would need to omit the water. What do you think?
Thanks!
Kristina
Jenn S.
Hi, Kristina. I haven’t tried using Sunbutter or sunflower seeds, but I’m sure you can make it work. If you go with the Sunbutter, I still think you would need some liquid, but just start with a little and work your way up to the texture you want. Also, Sunbutter has a very distinct flavor, whereas raw cashews are pretty mild, so you may need to adjust the seasonings a bit too. Just taste as you go. Report back if you try it with what works or didn’t work. Good luck and enjoy!
Kristina Niemiec
Thanks! I tried making it with a little less tha a cup of Sunbutter, for a double batch of dressing, I found a formula online that said 2.5 cups of cashews would make 0.9cups of cashew butter, so that’s what I went off of. I still used the same amount of everything else and it is delicious! Thanks for the recipe!
Jenn S.
Oh, that’s great! I’m so glad it worked out. Smart to look up that conversion online. And I’m thrilled that you loved the recipe. Enjoy!
Wendy
We are peanut and tree nut free in our house too. I sub white beans all the time and things turn out amazing! I just tried it in this recipe and it tastes great. It might need less liquid though.
Jenn S.
That’s great to know, Wendy! Thank you. I’m so glad you liked it!
Elizabeth
Love it!!! How long will this stay good for in the fridge?
Jenn S.
Thanks, Elizabeth. I’ve kept it for 4-5 days. I would imagine it might even keep longer, but we always use it up by then. 🙂
Nicki Escudero
Hi, Jenn, I made these to go with the chickpea and artichoke taquitos — what a perfect accompaniment! I also made some Mexican rice, and this was perfect with the rice, as well. Thanks for the amazing recipes! Nicki
Jenn S.
Awesome! This dressing goes with basically everything! Thank you so much for your feedback. Enjoy the rest of your week!
Kim
This is one of the best things I have EVER tasted! I thinned it a bit so it hits every morsel, or I’d be tempted to eat the whole bottle in one sitting! YUM! Even my non-veggie friends loved this. I’m going to use this to make a southwest coleslaw to a family potluck this weekend. Thank you SO much!
Jenn S.
Oh, I’m so happy to hear that, Kim! It’s definitely lick-off-the-spoon worthy! 🙂 I have a Black Bean Pasta Salad on the blog that uses this ranch as the dressing. Check it out too! Coleslaw also sounds amazing! Thank you so much for stopping by to let me know. Have a great family potluck!!
Lisa
I am always hesitant to try new vegan recipes as I am just venturing into being vegan. I have thrown a lot of expensive ingredients away and wasn’t too sure about making this. Boy, am I glad I did! It is sooooo delicious! I can think of so many things to put it on! This is a keeper for sure!!! YUM!!!
Jenn S.
Oh, yay! I’m so glad you went for it, Lisa! We make this weekly around here and really do put it on everything! 🙂 Thank you so much for your feedback. Good luck in your vegan journey. If you have any other questions, please do not hesitate to reach out! Thanks again!
Cooking Chat
Sounds tasty! We are nut free here due to an allergy, but I’m thinking I might be able to duplicate some of the flavor here with silken tofu.
Jenn S.
Yes, David, I bet tofu would work well too! If you give it a shot, let me know how it turns out! Thanks!
Krista Aasland
This is incredible! I’m on a dairy-free, gluten-free, soy-free journey at the moment, and a lot of pre-made dressings don’t qualify. I love ranch dressing, but this is even better! I will be making this all the time now. Thank you for sharing!
Jenn S.
Thank you so much, Krista! I’m glad you love it! I put this dressing on EVERYTHING!! Literally, everything! Well, except sweets. 🙂
The Vegan8
Jenn I’m so not exaggerating when I say that this dressing is one of the best I have ever had. I probably could have just poured it in a glass and drank it. I, honestly, usually have to spruce up sauce recipes to tweek them to my liking, but this one I followed your recipe to a T and it was absolutely perfect. Smoky, tangy, creamy and perfectly seasoned. I’m almost out of it already, lol! So happy I finally tried it after so many weeks! Will be in my regular rotation for sure, thanks girl! Tagged you on IG with a photo too and had it on tostadas, fries and next will be the remaining drops on pizza, lol!
Jenn S.
Brandi, THANK YOU so much!!! I’m so glad you loved it! It really does go with everything…I’ve had it on roasted potatoes too (similar to fries I guess). I’ve gotta go check out IG now. I so appreciate all this awesome feedback and thanks for sharing!
pragatibidkar
I have never really been able to enjoy ranch because it is mayo based..seeing the cashews gave me hope ?..this is on my list now…dill is what I am unsure about…lol..cumin is my old friend ?
Jenn S.
Thanks, Pragati! If you don’t like dill, you can leave it out…use parsley or more chives…or whatever herbs you like! Let me know how it turns out!
Dawn
How long will it keep in the fridge?
Jenn S.
Hi, Dawn. We usually eat it within a few days, so I’m not entirely sure. I would say probably best to use it within 3-4 days.
Dawn
How long will it keep in the fridge?
We made this and your taco salad tonight! I loved it. Thanks!
Jenn S.
Hi, Dawn! Just got your other comment too. So glad you loved the salad and dressing!! The dressing will keep a few days. It’s great on almost everything (veggie burgers, roasted veggies, beans and grains bowls, quesadillas, etc!), so you’ll probably use it up before it goes bad. 🙂
Healing Tomato (@healingtomato)
Cumin is the way to my heart. I love the idea of using it in a ranch dressing. This is a very delicious recipe.
Jenn S.
Thanks, Rini! I love cumin too! I feel like I use it everything, but it’s just so good! 🙂