Name: Vegan Ranch Dressing
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup raw cashews; 3/4 cup hot water (, plus splashes more if needed); 3 tbsp lemon juice; 1 clove garlic; ½ tsp sea salt; Pinch pepper; ¼ tsp onion powder; 1 tsp maple syrup; 1 tsp mustard; 1 tsp dried coriander; 1 tbsp fresh dill (to sprinkle)

Hi Friends! Here is a simple summer recipe for vegan ranch dressing. Toss into your favourite salads, or serve alongside crunchy veg for a delicious veggie dip. This vegan ranch dressing is so creamy, tangy, garlicky, herby and smooth. It’s vegan, oil-free, soy-free and gluten-free.

Needless to say, this is a popular creamy dressing/dip for all types of eaters. Serve it at your next summer gathering; think bbq, picnic, or a pool-side snack.

Now, let me tell you exactly how to make this recipe, so that you can enjoy it pronto!

Vegan Ranch Dressing and Dip Recipe

The ingredients

The ingredients for this recipe are so simple and straight forward.

You will need:

raw cashews
hot water
lemon juice
garlic
sea salt and pepper
onion powder
maple syrup
mustard
dried coriander
Fresh dill

As you can see, there’s nothing strange about these simple ingredients. No doubt, you will be able to locate everything you need at your local grocery store.

Now, if you are nut-free, or you want a more cost conscious approach to this recipe then feel free to sub the cashews and hot water with silken tofu. You can find silken tofu at most grocery stores in the produce aisle (refrigerated section). I always recommend to buy organic tofu.

Certainly tofu is a much cheaper alternative. But personally, for this recipe, I prefer using raw cashews.

Vegan Ranch Dressing and Dip: Tips and Notes

Now, this recipe couldn’t be easier to make. Simply toss everything into your blender and mix until smooth.

Certainly, it helps to use a high performance blender for this recipe to achieve ultra smooth consistency. I used my trusty Vitamix and blender cup. A magic bullet would also work well for this recipe.

However, you can still make this recipe using a standard blender. It might require more hot water to help with blending, as well as stopping to scrape down the sides as you go. But it’s very doable.

This recipe can be used as either a ranch dip or dressing. For a thinner consitesncy, simply add splashes more hot water until you’ve reached desired texture. I’ve recommend a minimum of 3/4 cup hot water. This is my preferred texture. From there, you can add more hot water to thin if desired.

And of course, you can make this recipe nut-free and cost-conscious by opting in for silken tofu instead of the cashews and hot water. This is a much more price conscious approach, and achieves a smooth and creamy ranch dressing.

My recommendation when buying silken tofu is to always buy organic. This article from Healthline speaks to consumer concerns about GMO varieties, as well as the benefits of tofu. Keep in mind, using tofu will change your recipe to be nut-free, but not soy-free.

This vegan ranch dressing will keep in the fridge for up to 5 days. Keep in an air-tight container.

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So there we have it, a simple summer recipe for Vegan Ranch Dressing. Enjoy this drizzled over your favourite salad greens, or as a dip for fresh veg. I think you’re going to love this creamy, smooth, garlicky and tangy ranch dressing as much as we do!

And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.

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