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!
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.
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 5-7 days, or you can freeze it.