Homemade Dairy Free Ranch Dressing with Cashews
If you love ranch dressing but need a dairy free option that still tastes rich and creamy, this cashew ranch is a game changer. It’s smooth, flavorful, and made with simple ingredients like cashews, herbs, and a splash of apple cider vinegar. Whether you’re using it as a dip, dressing, or sauce, it has that classic ranch flavor without any dairy or eggs.
This is the version I keep coming back to and have been making for years after testing a few different dairy-free options. I found that cashews create the best creamy texture without adding any overpowering flavor, unlike some versions made with coconut milk. It’s become a staple in my kitchen because it’s easy to make, uses ingredients I always have on hand, and works for just about everyone at the table.
f you’re looking for ways to use this dairy free ranch, it pairs perfectly with so many easy meals. I love it as a dip for Air Fryer Buffalo Cauliflower, drizzled over Buffalo Chicken Rice Bowls for extra flavor. It’s also incredible in a wrap with Air Fryer Buffalo Salmon Bites or Instant Pot Shredded Chicken, just add some lettuce and tomato and you have a quick lunch everyone will love.
Ingredient spotlight
- Raw Cashews – Use raw, unsalted cashews for the best flavor and texture. They need to be softened before blending, but it’s very simple. Just pour boiling water over the cashews and let them sit for about 5 minutes, then drain. This helps them blend into a smooth, creamy ranch without any grit.
- Apple Cider Vinegar – Apple cider vinegar adds that classic tangy flavor you expect from ranch dressing. It helps mimic the taste of traditional buttermilk ranch without using any dairy.
- Chives (Dried or Fresh) – Chives add a lot of flavor and really help bring that classic ranch taste together. I usually use dried chives since I always have them on hand, but fresh chives work great too if you have them.
Top tips
- Easy soaking method
Use a kettle to quickly boil water and pour it over the cashews. No kettle? Bring water to a boil on the stove, turn it off, and let the cashews sit for 5 minutes. - Adjust to taste
After blending, taste and adjust. Add a little more vinegar for extra tang or salt to enhance the flavor. - Adjust thickness
- Too thick? Add 1 tablespoon of water at a time and stir
- Too thin? Let it sit in the fridge to thicken or blend in more soaked cashews
- Don’t re-blend after herbs
If adjusting thickness after adding herbs, stir instead of blending to keep the dressing from turning green.
Dairy Free Ranch Dressing (Cashew Ranch)
Guided Recipe Video
Ingredients
- 1 cup raw cashews, soaked
- 1 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoons dried chives
- 2 teaspoons garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried dill
- ½ teaspoon sea salt
Instructions
- Soak the raw cashews on the counter 2-8 hours or cover them in boiling water and soak for 4 minutes.1 cup raw cashews, soaked
- Drain the water from the cashews.
- In a high speed blender, combine the cashews, fresh water, garlic olive oil and apple cider vinegar. Blend for about 45 seconds1 cup raw cashews, soaked, 1 cup water, 2 tablespoons apple cider vinegar
- Add the rest of the ingredients and blend quickly (5-10 seconds) to incorporate2 tablespoons dried chives, 2 teaspoons garlic powder, 1 teaspoon dried parsley, ½ teaspoon dried dill, ½ teaspoon sea salt
- Refrigerate 30 minutes to 1 hour to allow to thicken slightly.
Recipe Notes
- Soak the cashews first – Soak raw cashews in boiling water for at least 5 minutes, then drain. This is essential for a smooth, creamy texture.
- Use a high-speed blender – Use a high-speed blender (even a bullet-style blender works) to fully break down the cashews so the dressing isn’t gritty.
- Drain the soaking liquid – Do not use the soaking water in the recipe. Drain the cashews and use fresh water when blending.
- Blend herbs last – Blend the base dressing until completely smooth first, then add the herbs and blend briefly (about 5 seconds). Over-blending can turn the dressing green.
- Let it chill before serving – The flavor gets even better after sitting in the fridge for 30–60 minutes.
Nutrition Information
How to use creamy vegan ranch dressing
- On salads
- On wraps or sandwiches
- With bbq chicken or buffalo turkey meatballs (or salmon)
- Drizzled over roasted potatoes
- In chicken salad or tuna salad instead of mayo
- Dipping sauce for veggies
Common Questions
Can I make this nut free?
You can make this ranch with raw sunflower seeds or hemp hearts instead of cashews. I have tried this recipe with both and they work well. Just a note, the hemp hearts create a ranch that has a slightly more earthy flavor. Hemp hearts don’t require soaking, which makes them a quick option.
How to store
Store the dressing in a sealed jar in the fridge. I usually use a mason jar or a cleaned out glass jar, and it keeps well for several days.
Can use dried ranch packet? I’m forget on getting herbs that I don’t use often.
Yes, you certainly can. You will likely need about 3 tablespoons of dried ranch packet.
I need to try this!