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    Home » Recipes » Dips, Sauces & Spreads

    How to Make Vegan Ranch Dip [Oil Free]

    Published: Jun 20, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.2K shares
    JUMP TO RECIPE

    Learn how to make this easy vegan ranch dip with pantry ingredients and a blender. All you need is 5 minutes for this creamy, dreamy, cashew ranch dip that you’ll want to use to dunk everything!

    Vegan ranch dip in white bowl with carrot being dipped inside.

    This recipe was originally published in October 2019. It has been updated for content and photos.

    Use this amazing vegan ranch dip or dressing for dunking raw veggies, Buffalo cauliflower, and so much more!

    It’s SO much better than store-bought vegan ranch dressings!

    Jump to:
    • Why you’ll love it
    • Ingredients + Substitutions
    • Instructions
    • How to use it
    • Can I make this nut free?
    • Equipment
    • Storage
    • Expert Tips
    • More delicious vegan dips!
    • 📖 Recipe

    Why you’ll love it

    • The flavour is absolutely incredible, using the perfect blend of spices.
    • Far healthier than store-bought vegan salad dressing and dip. As a general rule, I try and avoid products with ingredients I can’t pronounce. 😉 Plus, my version doesn’t start with vegan mayo (or Vegenaise), which is loaded with oil!
    • Extra creamy, thanks to raw cashews, all while keeping this oil-free. (But don’t confuse oil-free with fat-free.)
    • Easy to make! All you need is a good blender and some pantry staples.
    • It’s naturally vegan and gluten-free, with a nut-free option!
    • Keeps refrigerated for up to 7 days, or freeze small portions to use periodically.

    Ingredients + Substitutions

    This easy vegan ranch dip requires just 7 ingredients (plus water).

    Bowls of spices, bowl of cashews, cup of water and lime wedges scattered on kitchen counter.
    • Cashews: Use raw cashews that have not been roasted or salted. This is what makes the vegan ranch dip EXTRA creamy.
    • Lime: The lime juice provides a slight tang and citrusy flavour. If you don’t have limes on hand, you may use lemon juice or apple cider vinegar instead, with similar results.
    • Spices: I’ve got (in my humble opinion) the PERFECT blend of seasoning to give your dip a delicious ranch flavour. But feel free to add more spices like parsley, onion powder, or dried chives, if you’d like.

    Instructions

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Cashews, water and spices in blender.

    Add all the ingredients to your blender. (photo 1)

    Creamy dip inside blender.

    Then process until completely smooth. (photo 2)

    NOTE: If you do not have a powerful blender (like a Vitamix), soaked cashews will be much easier to blend.

    Transfer the blended vegan ranch dip to a bowl and refrigerate for 1 hour or longer. If you don’t have time to wait, you may enjoy it straight away, but it tastes best when chilled.

    White bowl of cashew ranch dip with carrots and lime wedges on the side.

    How to use it

    Here are some of my favourite ways to use this fantastic dairy-free ranch dip.

    • Dip raw veggies like carrots, celery sticks, grape tomatoes and cucumber slices.
    • Use it to dunk your homemade Buffalo cauliflower wings or this “cheesy” roasted cauliflower.
    • Serve with crackers, chips, or crusty garlic bread.
    • Spread it onto burgers or wraps.
    • Use it to dip your pizza crusts, french fries, carrot fries, chickpea nuggets or potato wedges.
    • Make it a dairy-free ranch dressing with 1-3 tablespoons of apple cider vinegar to thin it out, then toss it with your favourite salad.

    Can I make this nut free?

    YES!

    Here are a couple of ways to make this vegan ranch recipe nut-free.

    If you can’t have nuts, use raw sunflower seeds or pepitas to replace the cashews and make this nut-free. These options work very well, with very little difference in texture and flavour.

    If you can’t have nuts AND seeds, use white cannellini beans to replace the nuts and/or seeds, however, you’ll need to reduce the water since the beans naturally have more moisture. This option will also reduce the calories and fat if that is your goal.

    Equipment

    A powerful blender or food processor (affiliate links) is highly recommended for the best results and smoothest texture.

    It eliminates the need to presoak your nuts or seeds and quickly processes them into a smooth consistency.

    If you don’t have a strong enough blender, make sure to soak your cashews first.

    Storage

    This vegan ranch dip keeps refrigerated in a sealed container for up to 7 days.

    Freeze in an airtight freezer-safe container for up to 6 months. Once thawed, you may need to give it a quick mix in case of any separation.

    You may also freeze the dip in an ice cube tray for manageable portions to use as needed. Once solid, pop them out and store them in a container or ziptop bag. (Don’t leave them in the ice cube trays, or they will get freezer burn.)

    Expert Tips

    • If you do not have a powerful blender, soak your cashews in boiling hot water for 20-30 minutes. Then drain them before blending.
    • For ranch dressing, add an additional 1-3 tablespoons of water to thin it out to your liking. OR add 1-3 tablespoons of apple cider vinegar.
    • Once blended, taste and add more salt or other seasonings, if preferred.

    More delicious vegan dips!

    • Vegan spinach dip in white corningware serving dish.
      Vegan Spinach Artichoke Dip [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • White bowl with orange dip inside and crackers and pretzels scattered around it.
      Vegan Beer Cheese Dip
    • Hand dipping cracker into bowl of vegan cauliflower cheese sauce.
      Healthy Vegan Cauliflower Cheese Sauce [SPICY]

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Vegan ranch dip in white bowl with carrot being dipped inside.

    Vegan Ranch Dip [Oil Free + Nut Free Option]

    Learn how to make this easy vegan ranch dip with pantry ingredients and a blender. All you need is 5 minutes for this creamy, dreamy, cashew ranch dip that you'll want to use to dunk everything!
    4.95 from 20 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Dip
    Cuisine: American, Canadian
    Servings: 8 Servings
    Calories: 90kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender
    Food Processor

    Ingredients

    • 1 cup raw cashews
    • ½ cup water plus 1-2 tablespoons if you prefer it thinner
    • 1 tablespoon lime juice
    • 1 teaspoon dried parsley
    • 1 teaspoon dried dill weed
    • ½ teaspoon garlic powder
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients to a high-speed blender and process until smooth.
    • Transfer to a bowl or container and refrigerate for 1 hour before serving.

    Notes

    If you do not have a powerful blender, soak your cashews in boiling hot water for 20-30 minutes. Then drain them before blending.
    For ranch dressing, add an additional 1-3 tablespoons of water to thin it out to your liking. OR add 1-3 tablespoons of apple cider vinegar.
    Once blended, taste and add more salt or other seasonings, if preferred.
    Keep refrigerated in a sealed container for up to 7 days, or freeze airtight for up to 6 months.
    Nutritional information is for approx. 2 tablespoons or â…› of the dip.

    Nutrition

    Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.2K shares

    Reader Interactions

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    1. Henrieta

      March 23, 2023 at 12:41 pm

      5 stars
      Another amazing recipe, very delicious!!! Thank you <3

      Reply
      • Rosa

        March 23, 2023 at 5:51 pm

        My pleasure Henrieta, so glad you enjoyed it.

        Reply
    2. Ruth

      January 19, 2023 at 5:20 pm

      I would like to make this dressing nut and seed free. You mentioned white Canelli beans but you do not give the amount. Please expand on this. Thank you!

      Reply
      • Rosa

        January 20, 2023 at 9:13 am

        Use the same amount of beans, but reduce the water by half to start and add more until you reach the desired consistency.

        Reply
    3. KC

      November 24, 2022 at 4:29 am

      5 stars
      I’ve made a similar ranch dressing but without the cashews. I had a couple of Japanese yams that I’d cooked in my Instant Pot and refrigerated overnight. I peeled them and put them in the blender with the other ingredients, thinning out the mixture with ACV and veggie broth, a spoonful at a time until it was the right consistency. SO delicious! Even my husband liked it and he’s not big on vegan cuisine! I’ve used it on potatoes hot out of the oven and with baked tortilla chips. Can’t wait to make the air-fried cauliflower buffalo wing recipe!

      Reply
      • Rosa

        November 24, 2022 at 8:55 am

        Sounds lovely, thanks for sharing your process with us. So glad you enjoyed it. 🙂

        Reply
    4. Yvonne

      August 04, 2022 at 12:13 am

      Looks delish. My son has nut allergies, could almonds be used as a substitute?

      Reply
      • Rosa

        August 04, 2022 at 9:10 am

        I would blanch the almonds to avoid any gritty texture, but otherwise, yes almonds work.

        Reply
    5. Veggie

      August 03, 2022 at 6:26 pm

      5 stars
      Hi Rosa! This recipe sounds great! Could I use pumpkin seeds instead of the cashews?

      Reply
      • Rosa

        August 04, 2022 at 9:08 am

        Yes, that works. Enjoy!

        Reply
    6. Marco

      August 13, 2021 at 11:18 am

      5 stars
      I did not know how to cook cauliflower
      Now I prepare dinner
      Thanks Rose

      Reply
    7. Allison

      January 16, 2020 at 9:57 am

      5 stars
      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!

      Reply
      • rosa

        January 16, 2020 at 12:50 pm

        Yay! Thrilled you enjoyed the dip Allison. Thanks for the feedback.

        Reply
    8. Beth Stone

      December 31, 2019 at 7:38 pm

      5 stars
      Yum! Amazing recipe. I added a squeeze of lemon juice and a splash of cashew milk to thin it out a bit.

      Reply
      • rosa

        January 01, 2020 at 8:28 am

        Thanks very much for your feedback Beth. Glad you enjoyed the recipe. Thanks for sharing your additions. 🙂

        Reply

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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