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Home » Sauce & Dressing » Vegan Cashew Ranch Dressing (No Mayo)

Vegan Cashew Ranch Dressing (No Mayo)

By Stacey Homemaker on August 13, 2020, Updated September 8, 2022 22 Comments

This post may contain affiliate links. Please read my disclosure.
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This vegan cashew ranch dressing is incredibly creamy and it's made without mayo or oil! Pantry and fridge staples are all you need to make this delicious dressing and it's ready in 15 minutes! Drizzle it over salad or serve it as a dip with veggies, after one taste you'll want to put it on everything! 

A fork full of lettuce coated in vegan ranch held over a bowl of salad on a gray background.

Ranch and blue cheese were my husband's favorite sauces before we were vegan. I'm still working on a blue cheese recipe, but this is the best vegan ranch dressing! It's super creamy, tangy, herby, and it contains no oil and no mayo!

Ranch is traditionally made with a combination of mayo, buttermilk, sour cream, and herbs. Instead of mayo and sour cream, I use cashews to make it taste rich and thick, and the combination of almond milk and lemon juice replicates buttermilk for the perfect amount of tang!

A hand dipping a cucumber slice into a bowl of vegan ranch on a plate filled with fresh vegetables.

This vegan ranch is delicious drizzled over salad, and it's super thick so it makes a great dip for vegetables too! It's easy to make in about 15 minutes with simple ingredients that you probably already have in your fridge and pantry!

Ingredients

Almost all of the ingredients needed to make this vegan ranch recipe are simple fridge and pantry staples. Let's go over some notes about the recipe ingredients.

  • Unsweetened Almond Milk: It's important to use unsweetened plant milk so the dressing doesn't taste sweet. It's also my favorite option to use to make dairy-free buttermilk.
  • Lemon: Fresh lemon juice is used to curdle the plant milk and to add acidity to brighten the flavor of the sauce.
  • Vegan Worcestershire Sauce: Worcestershire is added for an extra layer of savory, tangy flavor.
  • Dried Herbs: Fresh or dried herbs can be used, but I usually use dried herbs because I don't always have fresh herbs on hand.

All of the ingredients used to make the dressing arranged on the table and labeled.

Step by Step Instructions

First, combine the raw cashews in a small saucepan and cover with water. Boil the cashews for 10 minutes. While the cashews are boiling, pour the almond milk into the blender cup and add the lemon juice. Stir to combine and let it sit for 1 minute while the lemon curdles the milk and makes vegan buttermilk. You should start to see the separation happening within 20-30 seconds. It's pretty cool to watch!

A hand holding a tablespoon of vegan buttermilk over a small bowl on a gray background.

When the cashews are done boiling, drain the excess water and add them to the blender cup with the buttermilk. Add the dried seasonings, vinegar, and vegan worcestershire sauce and then blend until the mixture is smooth and creamy.

A nutribullet blender cup filled with ingredients to make the dressing next to a gray napkin on a gray background.

Serving Suggestions

Obviously, this vegan ranch is delicious drizzled over salad, but it can also be used as a thick and creamy dip for sliced cucumbers, carrot sticks, broccoli florets, and slices of bell peppers. It's a great appetizer to put out for guests to munch on! You could also add it to these smoky chickpea lavash wraps.

A hand holding a spoonful of dressing over a plate full of cucumbers and carrots on a gray background.

How to Store It

Store the cashew ranch dressing in an airtight container in the fridge and it should stay fresh for 3-4 days. The ranch will get thicker as it chills. If it's too thick, add 1-2 tbsp water to thin it to your desired consistency.

Can I Freeze It? 

You can freeze vegan ranch for several months. To defrost, put the container in the fridge to thaw for 24 hours. If any clumps develop, run it through the blender until smooth. You may need to add a little bit of water to thin if it's too thick.

Substitutions & FAQ

  • Cashew Substitute: Raw sunflower seeds can be substituted for the cashews. If you use sunflower seeds, they also need to be boiled before blending.
  • Almond Milk Substitution: I've only tested making vegan buttermilk with unsweetened almond milk and unsweetened soy milk. I can't say that it wouldn't work with other varieties of plant milk, but I haven't tested it.
  • Can I use fresh herbs? I used dried herbs because they're convenient and most people have them in their pantry. However, you can definitely use fresh herbs instead of dried. Substitute 1 tbsp fresh for every 1 tsp dried.

Success Tips

  • Use unsweetened plant milk to make the vegan ranch. Sweetened or vanilla-flavored will make it taste sweet.
  • I like to combine the plant milk and lemon juice to make the vegan buttermilk before adding the rest of the ingredients. I think it adds a little extra tang to the ranch. However, if you just want to throw all the ingredients into the cup and blend it together, that's fine too. It will still taste delicious.
  • You can serve the vegan ranch as soon as you make it, but it tastes best chilled in the fridge for at least 30 minutes to 1 hour.
  • Once chilled, the ranch tends to get even thicker. If it's too thick for you, stir in 1 tbsp water at a time until you get the texture you like.
  • Store the leftover vegan ranch in an airtight container in the fridge for up to 3-4 days, or you can freeze it.

A white bowl filled with mixed greens coated in dressing next to a container of dressing on a gray background.

Want More Vegan Dressing Recipes? 

Basil Pistachio Kale Sauce

Mango Lime Dressing

Avocado Chipolte Mayo

Vegan Cashew Ranch Dressing

This vegan cashew ranch dressing is incredibly creamy and it's made without mayo or oil! Pantry and fridge staples are all you need to make this delicious dressing and it's ready in 15 minutes! Drizzle it over salad or serve it as a dip with veggies, after one taste you'll want to put it on everything!
4.10 from 21 votes
Print Pin Rate
Course: Dressing
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 16 servings
Calories: 47kcal
Author: Stacey Eckert

Equipment

  • Small Sauce Pan
  • Blender

Ingredients

  • 1 cup raw cashews boiled
  • ½ cup + 2 tbsp unsweetened almond milk
  • 2 tbsp lemon juice
  • 1 tbsp white wine vinegar
  • ½ tsp vegan worcestershire sauce
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper

Instructions

  • Combine raw cashews and enough water to cover them by 1 inch in a small sauce pan on the stove. Increase the heat and boil the cashews for 10 minutes. Drain the excess water.
  • While the cashews are boiling, put ½ cup + 2 tbsp unsweetened almond milk + 2 tbsp lemon juice into the blender cup and let it sit for 1 minute to make the vegan buttermilk. The lemon juice will curdle the almond milk and you should see the difference in texture almost immediately.
  • Add the drained cashews, 1 tbsp white wine vinegar, ½ tsp worcestershire sauce, 1 tsp dried dill, 1 tsp dried parsley, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp black pepper to the blender cup. Blend until the dressing is smooth and creamy.
  • For best results, put the ranch in the fridge to chill for 30 minutes to 1 hour before serving.

Notes

  • Use unsweetened plant milk to make the vegan ranch. Sweetened or vanilla-flavored will make it taste sweet. 
  • I like to combine the plant milk and lemon juice to make the buttermilk before adding the rest of the ingredients. I think it adds a little extra tang to the ranch. However, if you just want to throw all the ingredients into the cup and blend it together, that's fine too. It will still taste delicious. 
  • You can serve the vegan ranch as soon as you make it, but it tastes best chilled in the fridge for at least 30 minutes to 1 hour. 
  • Once chilled, the ranch tends to get even thicker. If it's too thick for you, stir in 1 tbsp water at a time until you get the texture you like. 
  • Store the leftover ranch in an airtight container in the fridge for up to 3-4 days, or you can freeze it.

Nutrition

Serving: 1tbsp | Calories: 47kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 52mg | Potassium: 53mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

*This recipe was originally shared on 4/21/16, but I updated it with new pictures on 8/13/20.

More Vegan Sauce Recipes

  • Vegan Avocado Chipotle Mayo
  • Creamy Pumpkin Pasta Sauce
  • Vegan Nacho Cheese (Without Cashews)
  • Noodles tossed in vegan alfredo sauce
    15-Minute Cashew Alfredo Sauce

Reader Interactions

Comments

  1. Stacey

    December 31, 2021 at 9:31 pm

    5 stars
    Wow so easy and delicious. I used fresh herbs because l had lots in the garden. I’m having it on salad tonight. Thanks.

    Reply
    • Stacey Homemaker

      January 12, 2022 at 11:18 am

      I'm so happy you like it! Thank you for letting me know!

      Reply
  2. Kyliegh

    July 27, 2021 at 1:03 am

    5 stars
    I love this recipe! Did it used to be all dry spice ingredients? I swore I used to make this recipe but it was a bit different. If there is a dry one could you send it to me! Either way these are so good!

    Reply
  3. Christina

    March 21, 2018 at 11:33 pm

    5 stars
    I was very hesitant to make this recipe because I hate. However, I am trying to be more healthy. I added this as a topping on my ground turkey tacos. So freaking delicious!!!! Thank you for the recipe!!

    Reply
    • Stacey Homemaker

      March 22, 2018 at 12:39 pm

      I'm so glad you liked the sauce, Christina! Thank you for letting me know! =)

      Reply
  4. Joscelyn | Wifemamafoodie

    April 27, 2016 at 6:51 pm

    Ooh, this sounds delicious, Stacey! I'm with you, those seasoning packets are full of all kinds of mess, and you're right, what are "natural flavors" anyway?! Seems like a way for them to add extra junk to our food without having to disclose what exactly it is...so scary! I also love that this is super quick and uses ingredients I already have on hand! This can already tell this will be a go-to condiment with all our summer barbecues 🙂

    Reply
    • Stacey Homemaker

      April 28, 2016 at 12:40 pm

      Thank you, Joscelyn! We love it and really do put it on everything!

      Reply
  5. Nutmeg Nanny

    April 27, 2016 at 1:42 pm

    What an easy and delicious sauce! I wanna put it on everything!

    Reply
    • Stacey Homemaker

      April 27, 2016 at 6:26 pm

      Thanks! We really do put it on everything, it's so yummy!

      Reply
  6. Kaitie

    April 27, 2016 at 1:06 pm

    This looks amazing! Perfect for dipping carrots for my kids 🙂

    Reply
    • Stacey Homemaker

      April 27, 2016 at 6:26 pm

      Carrots would be delicious dipped in this ranch sauce, Katie! Thanks =)

      Reply
  7. Angela

    April 27, 2016 at 9:29 am

    This looks amazing. My husband would love it. Thanks for sharing.

    Reply
    • Stacey Homemaker

      April 27, 2016 at 6:27 pm

      Thank you, Angela! My fiance loves it too!

      Reply
  8. Sabrina

    April 27, 2016 at 1:59 am

    This looks like a great way to pack a ton of flavor into a sauce! I can't wait to try it!

    Reply
    • Stacey Homemaker

      April 27, 2016 at 6:28 pm

      It really is flavor loaded! Thanks Sabrina!

      Reply
  9. Jennifer

    April 26, 2016 at 5:26 pm

    Chipotle Ranch is such a big hit in my house but I hate buying it with all the extra crap in it! Making it is so much better!! Plus everyone always puts too much cumin in it. I like mine with just a dash whereas my hubby loves lots of it. This way I can customize it!! Thanks!

    Reply
  10. Christie

    April 26, 2016 at 3:35 pm

    Your homemade dressing sounds so much better than store bought and so easy.

    Reply
    • Stacey Homemaker

      April 27, 2016 at 6:28 pm

      It's so easy, I still can't believe it only takes a few minutes to make but it really does!

      Reply
  11. Kari

    April 26, 2016 at 3:19 pm

    Pinned this because it looks delicious and totally easy to make!
    Kari

    Reply
  12. Melanie

    April 26, 2016 at 12:15 pm

    4 stars
    I've never thought of making my own dressing. I'm definitely giving this one a try. Thanks for sharing. It looks and sounds delicious 🙂

    Reply
  13. Betsy

    April 26, 2016 at 11:26 am

    5 stars
    This looks delicioius! I love ranch but hate the extra calories. I will have to try this out.

    Reply
    • Stacey Homemaker

      April 27, 2016 at 6:30 pm

      Me too, Betsy!

      Reply
4.10 from 21 votes (16 ratings without comment)

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Hi, I'm Stacey! I veganize your favorite classic recipes and transform them into irresistible meals that are made entirely from plants! Want to know more? →

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