I made some delicious vegan cashew ranch dressing! It's made with blended whole cashews, all the expected flavors and it's perfect for sandwiches, salads, or dipping.
It's so important to have vegan dressings and sauces on a plant-based diet to add more nutrition and flavor to meals.
You'll love this ranch dressing as it is dairy-free, mayo-free, and oil-free. You can also turn it into a BBQ flavored ranch for a different taste too.
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
The base of this dressing is raw cashews, soaked in double the amount of filtered water overnight, or in boiling water for about an hour if you forget to soak them.
The flavorings include Dijon mustard, lemon, and maple syrup to balance out the saltiness, along with a homemade vegan ranch seasoning which includes onion, garlic, chives, parsley etcetera. This recipe is linked in the below recipe card.
You can use fresh parsley and chives, adjust the consistency with water, and tweak the spices, herbs, and lemon juice to suit your taste.
Janelle's Tips
For the creamiest results, a high-speed food processor or blender is ideal. It's how I make my creamy avocado basil sauce too!
Storage
Be sure to store the dressing in an airtight container in the fridge for up to 7 days and give it a good stir before each use.
Serving Suggestions
I love using this cashew ranch dressing with roasted or steamed vegetables, dipping artichokes or potato fries into it, and enjoying it with crudités, like in this turkey veggie tray (it looks like a turkey)
It also works great as a replacement dressing in salads, like this one with spring potatoes or as a dip for zucchini sweet potato fritters.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Cashew Ranch Dressing
Ingredients
- 1 cup Raw cashews
- 2 cup Water for soaking. Some of the water will be used to make the dressing
- 1-2 tablespoons Vegan ranch seasoning start with 1 and taste test
- 1 teaspoon Dijon mustard
- ½ tablespoon Lemon juice
- 1 teaspoon Maple syrup
Instructions
- Soak cashews in water in a bowl overnight. These can be left at room temperature.
- Place soaked cashews in a high-speed food processor with ¾ cup of the soaking water and all other ingredients. Blend until smooth and creamy. About 5-6 minutes with a 30 second scrape down in between. The consistency can be adjusted by adding more or less water.
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Pete
I can’t get my cashews to smooth out like yours, but I think it must be my blender. I have made a weeks worth and I’m enjoying the flavouring