Best Vegan Ranch Dressing (Oil-free)
Learn how to make the absolute BEST Vegan Ranch Dressing recipe that is dairy-free and oil-free! Perfect for healthy salads. Made with cashews, yogurt, vinegar and spices!
Servings: 1 1/4 cups
Calories: 58kcal
Ingredients
- 1/2 cup (75g) raw unsalted cashews (use sunflower kernels if allergic but keep in mind it will yield a different flavor)
- 1/2 cup (120g) non-dairy unsweetened plain yogurt, I used SoDelicious coconut buy soy or another creamy yogurt should work
- 1/4 cup (60g) canned "lite" coconut milk, shaken first (or soy milk, but I preferred the taste of the coconut)
- 1 1/2 tablespoons (23g) white distilled vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dry mustard
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon dried dill
- I use this scale.
FLAVOR VARIATIONS
- I tested this as other flavors too that were outstanding. Try any 3 of these separate versions with 2 tablespoons (30g) of fined diced of the following: chopped green or black olives, chopped green chiles or chopped pickled jalapenos.
Instructions
- If you do not have a high-powered blender like a Vitamix, then you will need to soak your cashews overnight in a bowl of water, otherwise your dressing will be gritty. Drain, rinse and proceed.
- Add all of the ingredients, except the dill, to a blender and process for a couple of minutes, stopping to scrape the sides, until completely smooth. The dressing will be on the runny side but will thicken a lot in the fridge. Pour the dressing into a container and stir in the dried dill. This is so it is visible in the end dressing and does not turn the dressing green when blended.
- Store in the fridge for a couple of hours to chill and thicken some before using.
- It will thicken up a lot like a dip overnight so give it a good stir before use. You can slightly thin it out with a tad of water and an extra splash of vinegar if needed. The dressing is good for a week in the fridge.