Vegan Ranch Dressing (Oil-Free!)

A rich & creamy oil-free Vegan Ranch Dressing recipe that's made with either cashew or tofu! This delicious dairy-free version tastes like classic ranch, but is made healthier with no mayo, sour cream, or buttermilk. (Vegan, gluten-free, oil-free, nut-free option.)

This vegan ranch dressing is creamy, tangy, herby, and absolutely delicious!

It tastes like classic ranch, but is made healthier with no mayo, buttermilk, or sour cream. Instead we use a cashew and yogurt base (or you can opt for silken tofu if desired).

I tested this recipe extensively trying to nail down the best vegan ranch dressing. Both texture and flavor had to be just right to capture that classic ranch essence.

I'm thrilled to finally share the results, and truly hope you enjoy it as well!

Ingredients for Vegan Ranch Dressing

For this recipe, you'll blend together in a small high-speed blender or food processor:

• Raw cashews: These nuts are used to create the thick and creamy base. I use soaked cashews so they're softer and easier to blend. You can either do this ahead of time and let them soak for several hours, or use my "quick soak" method in the recipe notes.
• Vegan yogurt: Be sure your dairy-free yogurt is plain and unsweetened. If you don't have this ingredient, you can use all cashews instead. (See the notes in the recipe for guidance.) Or you can also substitute the yogurt with vegan mayonnaise.
• White distilled vinegar: If you don't have regular white vinegar, then you can replace with apple cider vinegar. However I much prefer the taste of white vinegar in this recipe for classic ranch flavor.
• Fresh lemon juice
• White miso: This is a fermented soybean paste. The mild umami flavor is delicious in dressings to give it a deeper, more complex flavor. I highly recommend including it, but if you don't have any then salt well to taste instead to bring out all the flavors. (You can also include black pepper.)
• Onion powder
• Garlic powder
• Fresh parsley, chives, and fresh dill

Nut-free? See the notes below the recipe for guidance on using silken tofu instead! (Though personally I enjoy cashew ranch best.) Or try this Avocado Ranch Dressing instead.

Customizing

Spicy ranch: Add hot sauce to taste or chipotle in adobo sauce. (Start small because it's strong.)

Jalapeño ranch: Blend in some fresh jalapeño pepper for a spicy, zesty version.

Herbs: Change up the fresh herbs as you see fit. Basil or cilantro would be tasty as well.

Other flavors: Get creative with any other flavors that sound good. Increase the onion and garlic or add dry mustard powder, Dijon mustard, green onions, etc.

Using dried herbs? Fresh is suggested for this recipe, but you can substitute dried if needed. Use 1 teaspoon dried for every 1 tablespoon fresh.

Serving

Salad: Drizzle this homemade ranch dressing over your favorite salads for creamy, tangy, herby goodness.

Dip: Serve it in a bowl with a tray of veggies, buffalo cauliflower wings, or French fries for dipping. Include fresh vegetables like carrot sticks, cucumber, tomato, celery, bell pepper, radish, sugar snap peas, or whatever you enjoy.

Condiment: Spoon it on your sandwiches, wraps (like a Crispy Tofu Wrap), pizza, or veggie burgers as a sauce in place of vegan mayo.

Storing

Store in a sealed glass mason jar (or other airtight container) in the refrigerator. I find it keeps for about 5 days.

Tip: You can serve this immediately, or chill in the fridge for a couple hours to let the flavors blend and intensify further.

For more inspiration, also browse all vegan oil-free salad dressing recipes.

If you're enjoying this cashew-based oil-free homemade vegan ranch dressing recipe for salad and beyond, also check out:

• Vegan French Dressing
• Creamy Dill Dressing
• Maple Balsamic Dressing
• Vegan French Onion Dip

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