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Vegan ranch dressing in a small glass jar with a hand dipping a cucumber slice surrounded by fresh cut veggies.

Vegan Ranch Dressing {Made Without Mayo!}

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5 from 1 review

  • Author: Nyssa Tanner
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


This homemade vegan ranch dressing is thick, creamy, and irresistibly tangy! Made with real plant based ingredients that you probably already have in your pantry like cashews, a simple seasoning blend, and herbs. A perfect dip for fries, veggies, pizza, burgers, or as a delicious salad dressing! Vegan, vegetarian, raw, oil free, dairy free, soy free, and gluten free.


  • 1 cup raw cashews
  • Hot water to soak cashews
  • 3/4 cup water, plus more as needed
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup loosely packed fresh herbs or 2 tablespoons dried – we love any combination of parsley, dill, and chives


  1. Soak cashews. Add cashews to a heat proof bowl and cover with hot water to soak. Allow to soak for at least 30 minutes or up to overnight. If you’re short on time you can simmer them on the stove top for 10-15 minutes instead of soaking.
  2. Blend. Add everything but black pepper and herbs to a blender container and blend on high until smooth and no pieces of cashew remain.
  3. Season and serve. Add black pepper and herbs and pulse to combine. Taste and season to taste with more salt if desired, and thin with a little extra water if needed. Serve immediately or chill in the refrigerator to thicken slightly. Should last for up to 1 week in a covered container.


This dressing should last in the refrigerator for up to 1 week in an airtight sealed container. If it separates whisk or blend again to re-combine.

It can be frozen for up to 2 months. If it separates after thawing blend to emulsify.

  • Prep Time: 30 minutes
  • Category: Sauce
  • Method: Blender
  • Cuisine: Healthy