Creamy Dairy-Free Ranch Dressing (Vegan & Oil-Free)
This dairy-free ranch dressing is completely vegan, naturally oil-free, and gluten-free. We’ll be blending up a creamy mix of raw cashews, almond milk, savory seasonings, nutritional yeast, and fragrant herbs. A single 2-ounce serving has just 105 calories, 4 grams of protein, and 7.6 grams of fat, while also providing a great boost of zinc and B-vitamins!
Store-bought ranch dressings are usually packed with dairy, refined sugars, and unhealthy oils. Whipping up your own salad dressing at home is definitely the healthier route. For the most nutritious homemade dressings, relying on whole plant foods is key. You can easily create creamy bases using avocado, tahini, peanut butter, or cashews. While many vegan ranch recipes rely on processed vegan mayonnaise, I prefer combining almond milk and cashews for a wholesome, creamy texture. Keep in mind that using whole foods might taste slightly different from the traditional bottled ranch, but the health benefits are totally worth it! Of course, if you crave that exact classic flavor, swapping in vegan mayo is always an option.
Creating Your Dairy-Free Ranch Dressing
In today’s recipe, we are swapping out cow’s milk for a smooth blend of almond milk and cashews. To start, you’ll need to soak your cashews in hot water for roughly 10 minutes. Once softened, drain them and toss them into a high-powered blender or food processor along with your plant milk, blending until perfectly creamy. The standard recipe yields a thinner dressing that is absolutely perfect for tossing with greens. But if you’d rather have a thick, scoopable dip, just scale back the milk slightly or add extra cashews.
For a thicker dip, try using 1 full cup of cashews alongside 3/4 cup of almond milk. Just remember that altering the ratios will also change the nutritional values. This thicker version is amazing for dunking roasted potato wedges, dipping raw vegetables, or spreading generously over your favorite sandwiches and veggie burgers.
Look for raw, unsalted cashews if possible. If you can only find roasted and salted ones, just give them a good rinse before soaking. My favorite trick is to boil water in a kettle and pour it directly over the nuts to help them soften up fast.
This homemade dressing will stay fresh in the refrigerator for up to 7 days. The recipe yields exactly 8 ounces, which fits perfectly into a standard mason jar. For convenient meal prep, you can divide it into four 2-ounce containers. Just remember to give it a good shake before enjoying!
👩🍳 Sarah’s Kitchen: Creamy Dairy-Free Ranch Dressing
Nutrition Facts
Sarah’s Budget Tips
- Buy Cashews in Bulk: Purchasing raw cashew pieces in bulk or from the baking aisle is often much cheaper than buying whole fancy cashews in the snack aisle.
- Grow Your Own Herbs: Dried dill and parsley are great, but if you want fresh flavor on a budget, growing a small herb garden on your windowsill saves dollars over time!
- Repurpose Jars: Don’t buy expensive meal prep containers. Wash and save old jam or salsa jars—they are perfect for storing 2-ounce portions of this dressing.