Vegan Ranch Dressing (Oil-Free)

Close up view of vegan ranch dressing in a white bowl with raw veggies for dipping

Vegan Ranch Dressing (Oil-Free)

Tastes like classic ranch, but is made healthier with no mayo, sour cream, or buttermilk! Deliciously rich and creamy, with a little tang and fresh herbs.

AuthorKaitlin - The Garden Grazer

Prep Time:10

Total Time:10

CourseDip, Dressing

CuisineGluten-Free, Oil-Free, Vegan

Servings

Ingredients

For the base:

1/4 cup raw cashews* (soaked)
1/4 cup vegan yogurt** (plain, unsweetened)
1-2 Tbsp. water
1 1/2 Tbsp. white distilled vinegar
1 Tbsp. fresh lemon juice
1 Tbsp. white miso
1/2 tsp. onion powder
1/4 tsp. garlic powder

For the fresh herbs:

2-3 Tbsp. fresh parsley
1 Tbsp. fresh dill
1 Tbsp. chives

Instructions

Place all base ingredients in a small high-speed blender. (I use a NutriBullet.) Blend for 20-30 seconds until smooth.
Chop herbs and add to blender. Pulse/blend for 1-2 seconds to combine. (Don't over-blend or the dressing will turn green.)
Serve immediately or chill in the fridge to let flavors intensify and blend.

Notes

*Soaking cashews: Before blending, soak the cashews in room temperature water for 4-6 hours or overnight. Then drain and rinse before using. Or you can "quick soak" the cashews: Place cashews in a heat-safe bowl and carefully add hot/boiling water until cashews are covered. Let sit for about 10-15 minutes. Then drain and rinse.

**Yogurt-free: Omit yogurt and increase cashews. Use a total of 1/2 cup cashews + 1/3 cup water.

Nut-free: Omit cashews, water, and yogurt. Use 1/2 cup silken tofu (about 4 oz.)

Yield: Recipe makes about 2/3 cup dressing (just under).

Spicy ranch option: Add hot sauce, jalapeno pepper, or chipotle in adobo sauce.

Nutrition Per Serving (Estimate)