Homemade vegan ranch dressing is the perfect accompaniment for your next veggie tray or Cauliflower Buffalo Wings. Not only is it dairy free, and perfect for intolerances, but it’s simple to make, using wholesome ingredients, and requires only 5 minutes of active time!
I love making my own dressings and dips. The store bought ones always tend to have overly processed, and unpronounceable ingredients in them. As a general rule, I try not to buy anything that has ingredients I can’t pronounce. So this easy to make ranch dip is a great option for any of you sharing that sentiment. 🙂
What goes in homemade ranch dressing?
This simple recipes uses only 7 ingredients (plus water), most of which are seasoning.
- cashews provide rich, creamy texture
- lime juice for tang
- garlic
- cumin
- basil
- salt + pepper
That’s all you need!
Just soak your cashews in hot water for about 15 minutes, then drain them and add to your blender. Toss in all the remaining ingredients and process until smooth and creamy, which will take around 15-20 seconds. I use my Vitamix but if you’re using a regular blender, just let it run a little longer to ensure there are no loose cashew bits.
Refrigerate the dip for at least an hour before serving as it does taste best chilled. If you’re in a hurry, go ahead an use at room temperature. This dip is a great make ahead option as it may be refrigerated for 4-5 days.
What to dip with dairy free ranch dressing?
Use your homemade ranch in any way you’d use store bought ranch dressing. Toss some into your salad, dunk raw veggie sticks, chips, or crackers. Or try one of my personal favourites, dunk your Cauliflower Buffalo Wings in this delicious, creamy dip.
More favourite dips!
- 3 Minute Easy Guacamole
- Beautiful Beet Hummus [V+GF]
- Easy Dairy Free Sour Cream (Cashew Cream)
- Sweet Hummus Fruit Dip [V+GF]
- Healthy Jalapeno Popper Dip [Vegan+Oil Free]
- Oil Free Cowboy Caviar Dip
Equipment
Ingredients
- 1 cup raw cashews
- 1/2 cup water
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- 1 tsp dried basil
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 freshly squeezed lime
Instructions
- Place your cashews in a small heat proof bowl or pot and cover with boiling hot water. Soak for 15 minutes. Then drain and add to your blender.
- Add remaining ingredients to your blender and process on high until pureed and creamy.
- Store in an air tight container in your fridge for 1 hour before serving.
This could not have been any easier or any more delicious. Our blender is not the greatest so it was not perfectly smooth – but it didn’t affect the taste at all! Thanks!
Yay! Thrilled you enjoyed the dip Allison. Thanks for the feedback.
Yum! Amazing recipe. I added a squeeze of lemon juice and a splash of cashew milk to thin it out a bit.
Thanks very much for your feedback Beth. Glad you enjoyed the recipe. Thanks for sharing your additions. 🙂