Easy Vegan Ranch Dressing (Oil-Free!)

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A bowl of our Creamy Vegan Ranch surrounded by freshly sliced veggies for dipping

Being from the Midwest originally, we certainly have a special place in our hearts for ranch dressing. When we were growing up, it was a common dressing for salads and basically the only way we would eat vegetables.

If you take a look at the ingredients of ranch dressing at the store, you’ll notice lots of dairy, processed oils, and other not-so-fresh ingredients. Let’s fix that and make our own!

Wood cutting board with ingredients for making our Creamy Vegan Ranch recipe

This 10-ingredient, 1-bowl recipe is made with items you likely already have on hand: cashews, lemon, spices, vinegar, and herbs.

It starts with soaked cashews for the ultimate creamy base. We tested hemp seeds but found their flavor a little overpowering. So good ol’ cashews it is!

Small blender filled with ingredients for making homemade vegan ranch dressing

While the cashews are soaking, you’ll make “vegan buttermilk” with almond milk and lemon juice. Then simply add everything to a blender with your spices and herbs and you’re golden! Enjoy right away or chill to thicken.

Small blender filled with Creamy Vegan Ranch decorated with fresh parsley

We hope you LOVE this ranch dressing! It’s:

& So delicious

This would make the perfect sauce for salads like our Loaded Kale Salad or for dipping fresh or roasted vegetables in! It would be especially tasty with spicy things like our Buffalo Chickpea Wrap, and Spicy Red Curry Cauliflower Wings!

Into easy sauces? Check out our 3-Ingredient Tahini Sauce, Garlic Herb Dressing, and Easy Vegan Pesto!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dipping a carrot slice into a bowl of our Creamy Vegan Ranch dressing recipe
Close up shot of a wood cutting board filled with sliced veggies and homemade Vegan Ranch

Easy Vegan Ranch Dressing (Oil-Free!)

Creamy, oil-free vegan ranch requiring just 10 simple ingredients and 1 bowl with BIG flavor! The perfect dairy-free dressing for salads, vegetables, and more!
Author Minimalist Baker
Bowl of Creamy Vegan Ranch dressing surrounded by fresh chopped vegetables for dipping
4.68 from 62 votes
Prep Time 35 minutes
Total Time 35 minutes
Servings 11 (2-Tbsp servings)
Course Sauce
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 7-10 Days



  • 1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)
  • 2/3 cup unsweetened almond milk (or sub water)
  • 2 tsp lemon juice
  • 1 clove garlic, peeled
  • 1/2 tsp sea salt (plus more to taste)
  • 1 pinch black pepper
  • 1/4 tsp onion powder
  • 1 1/4 tsp apple cider vinegar
  • 1/2-1 tsp maple syrup (or other sweetener of choice to taste)


  • 1 Tbsp fresh minced dill (or 2 tsp dried)
  • 1 Tbsp fresh minced parsley (optional)
  • 1 tsp fresh chives (or 1/2 the amount dried chives // optional)


  • Soak cashews in very hot water for 30 minutes -1 hour (or overnight in cool water). While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”). 
  • Drain and rinse cashews several times and drain again. Then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond buttermilk, garlic, salt, pepper, onion powder, vinegar, and maple syrup. Blend on high for 1-2 minutes or until very creamy and smooth. 
  • Add herbs and pulse several times to incorporate (you don’t want it fully puréed). 
  • Taste and adjust flavor, as needed, adding more salt for saltiness, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
  • Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed. 
  • Enjoy with vegetables, salads, cauliflower wings, or pizza! Store leftovers covered in the refrigerator up to 7-10 days. Not freezer friendly (will likely separate upon thawing).



*Nutrition information is a rough estimate calculated with lesser amount of maple syrup and without optional ingredients.
*Recipe as written makes ~1 1/3 cups total dressing.

Nutrition (1 of 11 servings)

Serving: 1 (2-Tbsp servings) Calories: 69 Carbohydrates: 4 g Protein: 2.3 g Fat: 5.3 g Saturated Fat: 0.91 g Polyunsaturated Fat: 0.96 g Monounsaturated Fat: 2.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 118 mg Potassium: 93 mg Fiber: 0.4 g Sugar: 0.9 g Vitamin A: 63 IU Vitamin C: 0.91 mg Calcium: 35.05 mg Iron: 0.87 mg

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My Rating:

  1. Missy says

    I did this with hemp hearts and I thought this was fantastic! Had to use dried herbs for everything except chives, added some Italian seasoning and a little extra lemon and it was so yummy!!!

  2. Amy Blichfeld says

    I love love love this recipe. It’s soo easy to make and goes with any salad. I make this every other week. I add it to everything, salad, black bean/quinoa, rice cakes etc.
    The dill is the most important part of the recipe.
    I ran out of almond milk, and used hazelnut milk instead this time and it still turned out great!

  3. Jacquie says

    Absolutely love this, thankyou so much for dairy free I also love your gluten free recipes. You are very much appreciated in my home. 💖

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thank you SO much for the lovely review, Jacquie! We’re so glad you are enjoying it! xo

  4. Jamie w says

    This turned out well but when I make it again I will leave out the maple syrup completely. Even using a small amount made it too sweet because the cashews have a natural sweetness to them. A good recipe though.

  5. Lisa says

    I tried to leave this reply, but the page flickered and the comment went away! Hopefully, this comes through! This is my favorite vegan ranch recipe! I have made several others. I double the batch and make a few minor adjustments that turn out a delicious dressing and I think one change in particular would change the minds of those who left negative reviews. That is, I never cook with any other plant milk other than Trader Joe’s shelf stable soy beverage in the green carton. That’s because it doesn’t impart an off putting flavor like most of the plant milks do. That includes almond milk for me. And, I increase the liquid to 1/4 cup and skip the soaking since I have a power blender and because the dressing will thicken in the fridge. I also use the lesser amount of sweetener and I use agave because it won’t impart a flavor. Then there is the dill. I’ve tried this with the fresh dill and with the dried dill and I prefer the dry. It imparts a more mild dill flavor. Lastly, I use one chopped green onion in the double batch I make instead of using chives because I always have green onions on hand. The dressing turns out delicious!

  6. Kim says

    Hi there! I’m curious if you (or any commenters) have tried making the “buttermilk” with homemade oat milk instead of almond milk. I see a couple of commenters used oat milk with varying success. Any thoughts on how that would turn out? If not, I’ll try it and will let you know!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kim, oat milk is naturally sweeter than almond milk, so if you try it, we’d suggest leaving out the maple syrup. Hope that helps!

      • Kim says

        Thank you for the tip! I made this with homemade oat milk and left out the maple syrup, and it worked fine! For the oat milk, I just blended 1/2 cup rolled oats + 1 1/2 cups water and strained it through a very fine mesh sieve. I didn’t bother straining it through a tea towel like usual because I knew I was going to blend it even more with the dressing.

        Similar to other commenters, I added a lot more of the other ingredients to boost the flavor: about triple the garlic, double the lemon juice or apple cider vinegar, black pepper, salt, and dill. I did use dried dill, which I think doesn’t hold the flavor that well once dried. I think this recipe is a great starting point but I personally I wanted stronger flavors. I’ll definitely try it again but with fresh dill, and I’d like to try one of the other commenter’s suggestion about adding capers! Thank you for this recipe!

  7. Micah says

    I actually felt like I had to doctor this quite a bit to make it taste even close to Ranch dressing. It came out VERY sweet. I probably quadrupled the ACV and added a lot of coconut yogurt too, to try and help the zing a little bit. Bummed because I can’t find a great vegan ranch recipe that really works, and I have yet to make something from MB that I didn’t absolutely love!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Micah! We’ve noticed that depending where the cashews are from, they can sometimes be a bit sweeter (not sure why!). One idea would be to try another brand. Otherwise, more vinegar and less maple should help.

  8. Laura McMullen says

    I made this and soaked the cashews overnight so they were quite soft. However when I made it it came out very grainy and not smooth. I’d like to make it again but how do I get it smoother?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we’re sorry to hear that was your experience! A couple ideas here: 1) Did you use a high speed blender? It’s necessary for getting it creamy and 2) If using a large blender or reducing the number of servings, was there enough volume to get it over the blades? Hope that’s helpful if you give it another try!

  9. Poch27 says

    This recipe did not disappoint. Super easy, super fast to put together, and super delicious!! Minimalist Baker never disappoints! Thank you!!!

  10. Lisa Britt says

    Thank you for the recipe. I will be making soon! Can this be frozen? Just thinking about for meal prepping purposes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t think it would freeze well (due to separation), but admittedly we haven’t tried! You could try freezing a small amount in an ice cube tray to test it.

    • Justine says

      Slightly altered recipe as written by adding less sweetener as I’m pretty restricted regarding sweeteners. Not exactly like the name brand I used to use, but I liked it even better. Mixed it with Vegan hot sauce(Frank’s) served over sautéed Gardein chicken strips on a bed of lettuce. Made it amazing! Your recipes never disappoint!

        • Amelia says

          Every time I’m craving a vegan version of anything I’m so pleased to see Minimalist Baker pop up when I’m searching recipes online. I love your recipes & this ranch is scrumptious! Thank you for all your delicious & inspirational recipes!!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Woohoo! Thank you so much for your kind words and lovely review, Amelia! xo

  11. Megan says

    I made this today and it is so delicious! I didn’t have apple cider vinegar so I used the vinegar from my jarred jalapeños and it gave it a little zip.

  12. Usha Shivakumar says

    The best vegan Ranch ever! It’s flavorful and super easy to make. I use it as a dressing to make Tortellini salad too. Thanks much!

  13. Jen says

    I love the creamy fattiness the cashews offer in this dip. Because they already add a level of sweetness, I omitted the syrup and added 2 Tbsp. of dill pickle juice. I know that might sound weird, but it added that salty vinegary flavor I was craving in a dip.

  14. Trina says

    I made a bean and fresh veggie salad for dinner. Made this ranch dressing, I did leave out the maple syrup and added cilantro as my fresh herb of choice. The whole family loved i
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, so kind, Andrea! Thanks so much! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. xo

  15. Bella says

    This was a great vegan ranch recipe! My boyfriend recently found out he is dairy free so I opted to find a solid option for us. I will say this is no pizza ranch but it is wonderful on salads. Tonight I made a salad with air fry chicken thighs, charred corn, lettuce from the farmers market, tomatoes, avocado and sunflower seeds with this dressing and it was perfect!! We dreamed of making it a chipotle ranch for chicken wings and other hearty bowls we’ll start having in the winter. Thank you for the wonderful recipe!

  16. Sarah says

    Hey love! Do you have any recommendations for making this nut free and still vegan? I was thinking of using a coconut yogurt for the creamy base, but would so appreciate any guidance before giving it a whirl :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, that might work, but we think the coconut flavor might come through. Other ideas would be silken tofu or soaked sunflower seeds? Let us know if you do some experimenting!

  17. Kandise Davis says

    Oh my….this was simply delicious. So creamy, it tasted decadent. Even my dairy-loving boyfriend said YUM!

  18. Tarah says

    I love your recipes but I found this one a bit bland, and also sweet. I wish I’d have followed my instincts and left out the maple (I only used the lesser amount). I think even my unsweetened plain almond milk was a bit too naturally sweet for what I want in a ranch, so next time I’ll try soy or a different brand of almond – but I’m excited to have a recipe that uses vegan buttermilk. I added more ACV, garlic, onion, salt, and then a few capers in brine to get more ranch flavor and cover the sweetness and will definitely try again with modifications.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear this one didn’t turn out as expected, Tarah! We’d say more ACV should help balance out the sweetness. Better luck with the next one!

    • Logan says

      CAPERS! I should have thought of that. I was missing something and also wanted it to be less sweet. I made it with unsweetened soy milk and it was still a little sweet for my taste. I paired it with some buffalo cauliflower though so at least it balanced out! Still a great dip :D
      I’m going to try your adjustments next time

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks for sharing, Logan! Other ideas would be to reduce the maple syrup or increase the apple cider vinegar. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gigi, we combined almond milk and lemon juice and set aside to curdle (this makes your vegan “buttermilk”).

  19. Stacy says

    I love that dressing!
    A bit thick to my taste, will add more milk the next time.
    I’ve never used dill before, I ended up picking some from my neighbor’s balcony. Boy I did not know how I needed dill in my life!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Stacy! Fresh dill is so yummy =) Thanks so much for the lovely review!

    • Phala Bowles says

      I would discourage adding more liquid accept for lemon juice perhaps, instead reduce the amount of cashews. Keep in mind cashew base recipes will thicken substantially.

  20. Mim says

    I just made this for the first time. I love it! I did about 3/4 cup cashews and 3/4 cup unsweet soy milk. After blending everything I taste tested and add another about a half teaspoon lemon juice and another teaspoon acv, i like it more tangy. Raw cashews are actually pretty sweet, at least to me, so that’s why i upped the lemon and acv. Then just added some dried dill and voila! Delicious! Thanks for the recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mim. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Carol says

    Hi Dana, I LOVE your recipes, website and social media! Thank you!! … I have a general question, many of your recipes for sauces and dressings call for cashews and/or tahini. My son has a severe allergy to both. What substitutions do you recommend for each?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much, Carol! It will depend on the recipe- sometimes sunflower seed butter or almond butter will work. In this recipe, we’d say maybe silken tofu or soaked sunflower seeds would be best?

    • Tammy Nixon says

      I LOVE your ranch dressing!!! I had been looking for a really good vegan ranch dressing recipe. I have tried several, then I found yours!!!! It’s easy to make and taste Great!!! It has become my favorite!! I can now m as ke it without the recipe, but keep it close to make sure. I tend to make it every week! I love it on potatoes, other veggies, salad and on pasta salad. Pretty much anything! Yum!!!

  22. MaryEllen says

    I’ve switched to eating WFPB, so I was happy to find this recipe and followed the instructions exactly. Wow! I was so pleased with the results. It’s my new favorite dressing. Really nice to enjoy the tang and bite of ranch dressing without all the highly processed and junk ingredients of standard bottled ranch. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, MaryEllen! Thanks so much for the lovely review!

  23. karen c says

    So creamy and so so delicious! Definitely better than a bottle of hidden valley ranch!

    Another A+ recipe, Dana! Thank you!!!!!!

  24. Lori says

    Did you use to have a vegan ranch dressing with macadamia nuts? I thought it was yours and I can’t find it. It was sooo yummy!! :)

  25. Rene says

    I made this tonight. I subbed oat milk for the almond milk. I don’t like almond and never buy it for special recipes. It was better than I expected. I love ranch dressing so it is nice having a healthy option.

  26. Debbie says

    I just made this dressing and its wonderful! I used unsweetened rice milk since that’s what I had on hand. I decided to hold off on the maple syrup until after mixing and did not ended up adding it, as I thought it tasted fine without. Thanks for a healthy, non oil, great tasting dressing!

  27. Kelly says

    THANK YOU! I’m not vegan but wanted an alternative to the oils and other things that they put in ranch dressing. this was fantastic! I used the same amount of maple syrup but a little bit more vinegar, a little bit more salt and also a little bit more garlic powder. the clove of garlic didn’t exactly give me what I was looking for but it is fantastic – so smooth, so yummy. I love dipping vegetables now. Would highly recommend it. thanks again!

  28. Hannah Raggard says

    I went to a vegan restaurant over the weekend and had ranch dressing there and it was amazing. So I wanted to try and make some myself. I’ll admit I was a little skeptical when I first started making this recipe, but it turned out amazing!! Highly recommend :-)

  29. Emily G says

    I just made this recipe but used Walnuts instead of Cashews, cashew milk instead of almond milk and Garlic powder instead of a garlic clove. It turned out pretty good, a little gritty as I just used a regular blender. I didn’t know what to add more of at the end to make it really robust but it was decent enough. Used it on a salad and could tell it was lacking something. I’m definitely not a cook so I couldn’t decide what more it needed. But thank you for this recipe! I will have to try it again in the future with the proper ingredients. Trying to make my own dressings now and stay away from store-bought ones. Thanks again!

  30. Bobbie Reece says

    This is my new favorite dressing! I’ve been making oil free, vegan dressings on and off for a few years. After experimenting with different recipes, I thought that I had perfected a cashew based ranch dressing. However, I misplaced my recipe, so I used this one today instead. I’m so happy that I did. Soaking the cashews and adding the lemon juice to the “milk” made such a difference. I didn’t have any maple syrup, so I didn’t add that. Otherwise, I followed the recipe exactly (I may have added a bit more of the fresh herbs though). My family loved it too.

  31. Rebecca says

    I liked this, but made a few changes – used water instead of almond milk, omitted the maple syrup, and added dried dill. DELICIOUS! Husband thought it tasted pretty much like regular ranch. Win :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Rebecca. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Phala Bowles says

      Almond milk definitely leaves an after taste even the unsweetened will leave the after taste. . Recommend unsweetened soy/ flax.

  32. Kristen says

    LOVE this recipe! I make it weekly and I leave out the maple syrup as it seems to add too much sweetness. Fantastic recipe- thank you so much!

  33. karlek says

    I really really wanted to love this but I have to be honest and I’m sorry to say I didn’t care for this at all. I was so excited to make it for a few events I had coming up so I doubled the recipe! I followed it exactly but unfortunately it’s still in my fridge waiting to go down the garbage disposal…I just haven’t had the heart to dump it because of the pricey cashews in it. I completely agree with the reviewer who described it as kind of sickly sweet/tart whipping cream. It doesn’t taste savoury at all, let alone like “ranch” dip. I’m sorry but I would be embarrassed to serve it so it’s garbage to me :(

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Karlek, sorry to hear that! I’m wondering if for you, it would’ve been preferred to lessen or omit the maple syrup. Also, was your dairy-free milk sweetened or vanilla flavored? Sorry it didn’t work out!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sherry, we haven’t tried that and aren’t sure how it would taste. But it sounds intriguing! Let us know if you give it a try!

  34. Karen says

    This is amazing! I only recently became a vegan and was looking for an alternative to vinaigrette dressings for a chance of pace. I made this exactly as the recipe called for and used only dried dill since I didn’t have the optional spices. I LOVE this dressing and was licking it off the spoon when I was finished. I have used it as salad dressing but now plan to try it for a vegan ranch pizza or even dipping sauce for veggies. Thanks for sharing and I can’t wait to try some of your other recipes!

  35. Hilary says

    This looks like an awesome recipe! I would like to try it but my daughter is allergic to cashews and pistachios. Do you have any recommendations as something to substitute instead of cashews? Thank you!

  36. Michael Breder says

    This recipe turned out Yummy! Ignore the haters. They can go back to the hidden valley and hide there where they can dip everything including their pizza crust in bacon “flavored” garbage ranch. I blended it in my ninja and added a fair amount of fresh dill and a little bit more salt and pepper and lemon to my liking and it has great flavor. The most expensive item is the raw cashews, but if people don’t want to invest an extra couple bucks in the amazing cashew, they have not yet experienced your vegan parm and other cashew based recipes that my family has been enjoying on our journey to better health. Pro tip…you can buy large cashew containers at Wal-Mart, Aldi, and other stores to make vegan parm with. Raw cashews are only necessary for the soaking cream based recipes. For pestos, cheese sauce, or any crunchy coatings, just buy a big container of cashews or bag of cashew pieces from trader joes….and THANK YOU DANA! …for sharing your amazing recipees with the world. I am anxious to try your crispy chick pea Ceasar salad.

  37. Mazie says

    This recipe is awesome! My 9 year old foodie made it by herself, adjusted the flavors after blending and LOVES IT!!!! I’m thrilled to not buy ranch made of junk anymore!
    Dana, as always your recipes are easy and yummy and you make being a mom easier from 5-7pm every night of the week. Many thanks

  38. Anna says

    I followed the directions except for omitting the maple syrup. The result was great, but an extra teaspoon of lemon juice and dash of salt made it nearly perfect. The combination of flavors is spot on and of course it’s marvelous with fresh or dried herbs. It allowed me to enjoy wings with football without triggering my cows milk allergy! Many thanks Dana!

  39. Doady says

    I’ve been looking for a good ranch. This one has become an addiction for me. I love to mix it with rice, avacado and greens.

  40. Paris says

    I made this dressing- FOLLOWED IT TO THE LETTER …AND, Its so beyond disappointing.
    This tastes nothing like ranch dressing…
    If you’re going to call it ‘ranch’, but make something that doesn’t taste like Ranch- Dont call it ‘Ranch’.
    This was a waste of not only time but of a lot of not-so-cheap ingredients… Tastes like sweet cashew whipped topping (ie. On pie or ice cream) with Dill weed and vinegar!
    I wasted more time and ingredients ‘trying’ to make it taste like Ranch. I ended up adding lime, canned diced green chilies and Lots of cilantro, vegan mayo and salt hoping to make it taste more like cilantro lime ranch from Cafe Rio, which helped some, but it still tasted like whipped cream. WHY the maple syrup??? Wish I’d have followed my gut and not added it- and/or the apple cider vinegar.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Paris! So sorry you didn’t end up enjoying this one. We haven’t heard these issues before, but appreciate the feedback. We’ll revisit the recipe to see if we can make improvements!

    • Michael says

      The only thing that costs a bit more than the other common health food items is raw cashews. If you haven’t gotten these to blend up smoothly, you may need to soak them longer. I also added a bit more black pepper to my ranch, but I like the kick it gives. My family has absolutely fallen in love with this food blogger’s vegan parm recipe which we have learned can be expensive, but it’s a great protein source if you are going plant based. If you are looking for cheaper cashews and you don’t need to soak them, you can find them in bulk containers at most stores. My family has even been able to ween off of cheese completely because of Dana’s vegan parm recipee. We put it on pizza, pasta, chili, salads, wraps, pestos, etc. Don’t be a hater until you’ve tried some other recipes. Part of going plant based means eating more whole foods and your taste buds will actually change for the better the longer it has been since you have not eaten the Hidden Valley Ranch.

  41. Mary says

    This is an amazing recipe. I used it as a salad dressing at first (I served the salad with burritos containing spinach, carmelized onions, roasted peppers and goat cheese). The pairing was very good. When dinner was over, we used the dressing as a dip with our corn chips. Thanks, Dana, for another wonderful recipe!

  42. Lindsay says

    What would you suggest using instead of the garlic and onion powder? I have a sensitivity to them and I’m always looking for something that has the same punch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, maybe asafoetida? Thought we haven’t tried it in this recipe and can’t guarantee results. Let us know if you give it a try!

  43. Erin M. says

    Sooooo good!!! My husband and I have never been “ranch people” but now after trying this recipe, we’re converted!

  44. Jules says

    How long do you think this would last once kept in the refrigerator? Also, hoping to use this as a dipping sauce for some buffalo cauliflower wings! I’m trying to use more whole foods instead of a vegan substitute. Thanks for your recipe!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Jules! We included that information in the recipe instructions and info up top: 7-10 days in the refrigerator.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Curtis, we haven’t tried it, but that should work. You may want to start with less and work up to taste. Let us know if you give it a try!

  45. Kati says

    This is my first time making anything with soaked raw cashews, and WOW!!! So yummy! Fingers crossed my unhealthy eating husband will like it too…

  46. Cm says

    Cashews and almond milk have oil in them. I hate that there is a large group of people pushing recipes who claim these’s no oil in their recipes that have oil. What is your purpose for doing that? Why don’t you be honest and say there’s little oil or no added oil. Or whatever would not be a misleading lie? I’m looking for a no oil recipe and guess what keeps coming up? Recipes with oil but titled “no oil”.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there. I think you may be confused about fat and oil. This recipe is not FAT-free. It is, however, oil-free (oil being the substance extracted from plants, such as avocados and cashews).

      • Cm says

        You don’t think it’s misleading to call something oil free when you know it has fat in it? Why is oil free desireable?

        • ayla says

          This recipe is oil-free, but not fat-free. I don’t think this is misleading at all. Maybe you will find recipes you like better if you search for ‘fat-free dressings’ rather than ‘oil-free’ ?

          Some people don’t want to eat oil because it is not a ‘whole food’. They aren’t necessarily trying to avoid fat itself, they just want to eat it in it’s natural state, with all the rest of the nutrients. When the oil is extracted from a food (ie olives, nuts, seeds, avocados), the pulp is discarded and therefore it is not a whole food. Kind of like the process of making juice from fruit or vegetables.

          This is different from people who avoid oil because they want to avoid fat.

          There are likely other reasons that people wish to avoid oil, but these are 2 that I know of.

          Good luck finding what you are looking for. Terminology can be confusing but once you know what words to search for you will find what you want! Cheers.

        • nina says

          There is a vast difference between oil and fat in foods. Oil is unnatural and is derived by a complicated sometimes chemically engineered process. It is extremely processed and therefore unnatural for the body to use properly. Fat is found in most vegetables to some degree, but mostly found in avocados, coconut, and nuts and seeds. This is natural and should be consumed in its natural state in moderation. The body uses it well.
          Many cardiologists now tell their patients to avoid oil in their diets. Oil causes inflammation in the body, especially in cardiac muscle tissue. I heard an amazing lecture by a physician who showed slides of the heart muscle to show the damage that oil (NOT fat in avos, coconut, nuts and seeds) causes. I am now on an oil-free eating plan and feel so much better. The taste buds acclimate very soon and don’t want the oil—it just tastes greesy. I love this dressing, for what it is: something creamy to dip food in and that it is oil-fre/healthy for my heart.

  47. Alexandra says

    Really enjoyed it! It is easy to make and tastes really great! I can’t say it’s exactly like store bought ordinary ranch dressing but it’s close enough! Good alternative for healthier eating! Thank you for this recipe

  48. Sarah says

    Would cashew milk work just as well as almond milk? I have a sensitivity to almond milk, so hoping it would work with a different nut milk.

  49. Steph says

    Best cashew ranch recipe I’ve tried! I omitted the maple syrup. It was really thick so I diluted it with a bit of water and ACV which obviously also diluted the flavor but it’s still really good.
    I knew Minimalist Baker would give me another winner!

  50. Yana says

    Can I used raw almonds instead? I’m making it for a birthday and a friend of mine is allergic to cashews :(

    • Sarah says

      I tried substituting about 3/4c soaked raw almonds instead of cashews as I am on a candida diet. I also upped the lemon juice & ACV (to taste, didn’t measure) & omitted maple syrup. I thought it tasted pretty good! Has the almondy taste of course but overall I was satisfied with the almond sub.

  51. Evelyn Mackiewicz says

    @minimalistbaker do you recommend a decent substitute for garlic in this recipe? i have an allium sensitivity and try to stay away. would fresh fennel give it a similar zing?

  52. Annie says

    I already left my feedback previously but didn’t know about the star system, so now am giving my rating to help others know about the recipe goodness. :-)

  53. Annie says

    I made this this morning and all I can say is – WOW! Absolutely delicious! And I haven’t even added the herbs yet because I need to go out and get them. So excited about this recipe! Thank you for posting it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Claire,

      The flavor of roasted cashews could be too strong for this recipe. It would be best to use raw if you have access to them. Hope that helps!

  54. Simone Richardson says

    This dressing was really good. I subbed water because I didnt have any plant based milk and it worked out great. It has just the right smidgen of sweetness and the after taste is very satisfying. Will increase the garlic next time and add some chives.

  55. Julie says

    This is the best substitute I have found for ranch dressing/dip! Very good and easy! Next time I will omit the maple syrup. I used dried herbs because that is all I had on hand. I did add extra lemon juice, vinegar, and dill. We will definitely be making this on a regular basis in our house! Thanks!

  56. Caroline says

    HALLELUJAH! This recipe is AMAZING! I’ve been trying to find a great ranch recipe ever since going vegan. I’ve tried tofu, coconut, store bought (you name it I tried it) but this is the closest thing to cow’s milk ranch I’ve ever tasted. The consistency and taste are all there! Cannot wait to use this on the buffalo chickpea sandwich recipe!

  57. Zuzu says

    This came out soooo delicious! I’m definitely including it for a holiday party I’m hosting. I’m allergic to almonds so I used unsweetened coconut milk. I also added a few more cloves of garlic. I may try reducing the amount of apple cider vinegar next time. Regardless, thank you!

  58. Lucy says

    This was So good! I was very happy with the texture also. I thought it was even better the second day flavor wise. I did add extra chive and dill. Will make again! Veggies got ate that never would have without the dip! Love it

  59. Mirriah says

    This is DELISH!! I have a hard time making homemade salad dressings for some reason. But this recipe is soooo yummy!!! I will make it over and over. I love garlic so I did add extra. Thank you. I use alot of your recipes and I am always happy!?

  60. JenK says

    Just made this and it’s great! Used agave but maybe should start with 1/2 tsp or use maple syrup. Added more lemon juice to combat sweetness…not a ranch maniac like many I know but this will be great for dipping veggies, etc. Thanks!

  61. Kelly says

    I have made ranch many times with cashews. I really like this recipe! The lemon juice and the maple syrup brightens the flavor. Thank you!

  62. shreya says

    This looks absolutely fabulous, and I love that it’s so easy to make!! I will be making them for my upcoming housewarming party!! Always love reading your recipes for inspiration!!

  63. Lily D says

    I doubled the amount of chives to two tablespoons, and also put two tablespoons of dried dill. I love my dressing extra “herby”. Fantastic recipe!

  64. Elin says

    I just saw this and had to click, I’m not very fond of traditional ranch dressing, but I was curious about how the vegan version would be. I’m not vegan neither vegetarian but I’m cutting down my meat intake by 4 days a week and go meatless 3 days :) and I love the way you use vegetables and non-dairy options. I’ve lost 15kg so far and my gut health is doing great! Thanks, for such a practical and well-presented collection of recipes.

  65. Tara says

    Hi! Can’t wait to try this! Will it stay for 7-10 days or 2 weeks? The recipe lists 2 weeks towards the top and 7-10 days in the details. Thanks! :)

  66. Lourelai says

    What kind of milk would go with this other than almond, I really dont enjoy the texture or flavor of almond milk. Everything else sounds yummy! Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It may, but I just think it would potentially thaw weird. But if reblended once thawed, it might be OK!

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        Thanks for sharing, Heather! I fear that with macadamias they’ll never get quite creamy. Potentially same with almonds….let us know!

        • Heather Williams says

          Thank you! I got your message before I tried it and switched to 1/2 macadamia and 1/2 cashews and it turned out great! Most likely cashews would be better (I can’t eat them) but I was very satisfied! Thank you! Excited to have a new way to dress my salads. And thank you for ALL your recipies they always turn out great!

  67. Beth says

    Would any other type of nut work in this? I have been looking for a ranch dressing for my son who is sensitive to dairy, eggs, canola and cashews. Unfortunately, the only salad dressing he likes is ranch.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So, I tested it with hemp seeds and it did work (of course, they don’t need to be soaked, so keep that in mind). But it did have somewhat of an aftertaste. Perhaps you could try it with a base of silken tofu if you can do soy?

  68. Katy says

    Thank you for including info about how long it will keep and whether or not it is freezer friendly. I always wonder those two things with recipes, and it’s super helpful. Please keep up the wonderful recipes! We are so blessed by your creativity. It has made being *mostly* vegan with three kids SO MUCH EASIER.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It depends on the width of your base. If it’s skinny and tall, it should work! But if it’s like ours, the base is too wide and you’ll need a smaller blender. We’ve been digging the Nutribullet for smaller sauces / spice blends / seed meals and things like that!

  69. Noelle says

    I have cashew yogurt, I wonder if that will work!
    Thank you for this this….its just wonderful! I never find a real Ranch dressing I like, it’s usually full of chemicals and processed oils!
    I’ll be making this soon ☺☺☺