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
4.65 from 70 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. Melissa says

    I made this in my high-speed blender, and I was in a hurry, so didn’t soak the cashews first. I subbed water for the plant milk, and subbed dried herbs (no chives). It’s delicious! Thank you for this easy and yummy dressing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad it was a success, Melissa. Thank you for the lovely review and for sharing your modifications! xo

  2. Dave E says

    Has anyone tried canning this for longer storage? I know freezing will likely separate, but wondering if anyone has had luck (or bad luck) canning!

    My mom is a big canner and recently learned my sister is lactose intolerant so trying to find things that work for her!!

  3. Beth says

    Can’t wait to try this! Would unflavored and unsweetened oat milk work in place of the almond milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Beth, it might work, but it’s sweeter so we’d suggest starting with less maple syrup and adjusting to taste. You could also sub water!

  4. Elle says

    If I’m using buttermilk instead of the vegan substitute (the almond milk and lemon juice), do I still need to add the cider vinegar or does that become unnecessary? I’m looking for a ranch recipe without an oil base and this seems perfect! Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, that’s really strange! It’s normal for the vegan “buttermilk” to curdle very slightly, but are you saying the entire mixture curdled? If so, what brand of almond milk were you using? If homemade, is it possible it got too hot?

  5. P.B. says

    I made this to add to a ranch pasta casserole that called for regular ranch dressing. It was awesome! I didn’t have any of the herbs, so I added some dry basil and Italian seasoning. You could easily make this and just dump it over pasta for an easy dinner.
    The recipe is super easy and comes together in minutes. Try it!