This Healthy Ranch Dressing is the creamy, herby, tangy sauce I want on every roasted vegetable bowl and crunchy salad. Ranch is such a classic for a reason, but this version uses raw cashews, soy milk, lemon, garlic, dill, parsley, and chives to make it dairy-free while keeping that lush texture we all love. It takes a few minutes to blend once the cashews are soaked, keeps well in the fridge, and doubles beautifully as a dip for crudités, buffalo cauliflower, roasted potatoes, or anything that needs a little creamy freshness.
Healthy Ranch Dressing
This creamy vegan ranch dressing is made with cashews, soy milk, lemon, garlic, and fresh herbs. It’s rich, tangy, dairy-free, and perfect for salads, roasted vegetables, or dipping.
Equipment
Ingredients
- ¼ cup (40 g) raw cashews
- 1 clove garlic - peeled
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (5 g) onion powder
- 2 dashes freshly cracked black pepper
- 1 dash sea salt flakes
- 1 tsp (5 ml) maple syrup - optional, adds a touch of sweetness
- ½ cup (120 ml) dairy-free milk - I used soy
- 2 tbsp (30 g) fresh dill - finely chopped
- 2 tbsp (30 g) fresh parsley - finely chopped
- 1 tsp (5 g) dry chives
Instructions
- Soak the cashews in hot water for 30 minutes, then drain and set aside.
- Add the soaked cashews, garlic, lemon juice, onion powder, black pepper, salt, maple syrup, and soy milk to a small blender. Blend until perfectly smooth. Transfer the mixture to a jar.
- Stir in the dill, parsley, and chives.
- Store in an airtight container in the refrigerator until ready to serve for up to 4 days. The dressing will thicken the longer it is in the refrigerator. If you desire a thinner consistency, add 1 teaspoon of water at a time and stir.
Nutrition Information
Per Serving/Portion
Calories: 133 kcalCarbohydrates: 9 gProtein: 6 gFat: 9 gSodium: 172 mgFiber: 1 gVitamin A: 54 IUVitamin C: 12 mgCalcium: 86 mgIron: 2 mg
Why I love this recipe (as a nutritionist)
- Made with healthy fats: cashews create the creamy texture and bring minerals, healthy fats, and a little plant protein.
- Dairy-free but still creamy: soy milk and soaked cashews blend into a smooth ranch-style dressing without needing mayo or yogurt.
- Fresh herbs do the heavy lifting: dill, parsley, and chives make this taste bright, fresh, and very ranch-like.
- Easy to use all week: it keeps for up to 4 days and gets even thicker in the fridge, which makes it great for meal prep.
- Pairs with so many meals: use it on salads, roasted vegetables, wraps, grain bowls, or as a dip for crunchy veggies.
Ingredient notes
- Raw cashews: the base of the dressing. Soaking them helps them blend into a smooth, creamy sauce.
- Soy milk: keeps the texture pourable and adds a small boost of plant protein. Use unsweetened soy milk for the best flavor. Or swap for your favorite dairy-free milk, almond or oat works well.
- Lemon juice: gives the dressing the tanginess ranch needs. Add a tiny splash more if you love a sharper dressing.
- Fresh dill and parsley: these make the dressing taste fresh and herby. Don’t skip them if you want that classic ranch flavor.
- Dry chives: add a gentle onion flavor. Fresh chives work too if you have them.
Variations and tips
- Make it extra tangy: add another squeeze of lemon juice after blending.
- Adjust the thickness: keep it thick for dipping, or add water 1 teaspoon at a time for a drizzle-friendly salad dressing.
- Use fresh chives: swap the dry chives for fresh if you have them. The flavor is a little softer and brighter.
- Blend until truly smooth: cashews need a little patience. If your blender is not very powerful, soak them for longer.
- Make it ahead: this dressing tastes even better after a few hours in the fridge.
Why you’ll love this healthy ranch dressing TL;DR
- Ultra creamy
- Dairy-free
- Fresh herbs
- Meal-prep friendly
- So versatile
FAQ
Is this healthy ranch dressing vegan?
Yes, it’s fully plant-based and made without dairy or eggs.
Can I make this ranch dressing nut-free?
This version uses cashews for creaminess, but soaked sunflower seeds can work if you need a nut-free option. The flavor will be slightly different.
How long does homemade ranch dressing last?
Store it in an airtight container in the fridge for up to 4 days.
Can I use this as a dip?
Yes, keep it thick and serve it with crudités, roasted potatoes, buffalo cauliflower, or pita.
Why did my dressing thicken in the fridge?
Cashew-based sauces naturally thicken when chilled. Stir in 1 teaspoon of water at a time until it reaches your preferred texture.
You might also like
Your creations
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
4 baes shared a photo this week
View all creations
Just leave a comment on any recipe and attach a photo
