Creamy Vegan Cashew Ranch

This creamy cashew ranch tastes better than the real thing! The best part? It's made of real food, free of oil, dairy and preservatives.

Ranch lover for life here. I was that girl who required a 1:1 ratio of pizza to ranch. I drenched my salads in the stuff. If chips or any other packaged snacks came in a “ranch” flavor option, I’d sign myself up. It’s right up there with my mayo addiction.

Since going vegan, I’ve enjoyed the Follow Your Heart ranch-style dressing and the Hampton Creek Just Ranch. Both are strikingly convincing alternatives, but let’s admit it: neither of them is particularly healthy. When you add as much ranch to your food as I like to, the oil and sugar can add up.

Enter this creamy cashew ranch. It’s a simple recipe that is just as velvety and rich as the real thing, with no added oil. Fresh dill, chives and parsley add beautiful color and flavor.

My favorite thing about this dressing is that since it’s made of good ingredients, I can slather it all over my pizza, salads, sandwiches and crudités in good conscience.

What is Lactic Acid Powder?

This ingredient is great to have in your arsenal if you’re dabbling in homemade plant-based cheeses. It lends a distinctive tartness which mimics that of cultured dairy, so it will make this taste like a buttermilk ranch.

Not all lactic acid powder will be vegan-friendly, but the kind I use from Modern Pantry is derived from beets. I’m aware this is a very niche ingredient to have on-hand, so feel free to sub in a squeeze of fresh lemon juice or a splash of apple cider vinegar instead.

How to Make Creamy Vegan Cashew Ranch

This recipe will come out the best if you have access to a high-powered blender, because it’ll allow you to purée the cashews till they’re extremely smooth. It can also be useful to use a tamper if your blender comes with one, especially if you want your ranch to come out on the thicker side.

If you’re working with a regular blender or a food processor, make sure that you soak your cashews overnight! This is a must. It will soften them up so it’ll be easier to achieve a smooth texture. Also be sure to scrape down the sides of your blender/food processor often to ensure everything is evenly blended.

Can You Make this Without Cashews?

If you can’t eat cashews (or don’t enjoy them), your best bet is probably to use a 16 oz tub of store-bought vegan sour cream. Make sure it’s one that has a flavor you enjoy on its own.

You can technically make the recipe with an equivalent volume of blanched, slivered almonds, but this will definitely impact the flavor, and almonds tend to retain a bit more grittiness when blended.

How to Store Vegan Cashew Ranch

This ranch keeps in an airtight container in the fridge for a couple of days. The water and cashews may separate (since there’s no oil acting as an emulsifier), but a quick stir and it’s refreshed and ready! After the first night in the fridge, it may also thicken slightly as the cashews absorb the water. You can thin it out by whisking in some extra water a teaspoon at a time.

vegan cashew ranch dressing

Creamy Vegan Cashew Ranch

This creamy cashew ranch tastes better than the real thing! The best part? It’s made of real food, free of oil, dairy and preservatives.
4 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Servings: 6 -8 servings
Author: Sarah Sullivan


  • 1 cup raw cashews soaked overnight
  • 3/4 – 1 cup water
  • 1 heaping teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 cup chopped fresh chives chopped*
  • 1/4 cup chopped fresh dill chopped*
  • 2 tablespoons fresh parsley chopped*
  • 1 teaspoon lactic acid powder; or juice of half a lemon
  • salt and pepper to taste


  • Rinse soaked cashews and blend together with 3/4 cup water. Add more water to thin out depending on desired consistency.
  • Stir in remaining ingredients. Taste and adjust salt and pepper.


Quick-soaking cashews: If you don’t remember to soak your cashews overnight, you can also cover them in boiling water and allow to soak for 30 minutes. Drain and rinse them in cool water when they’re ready to use.
Dried herbs: If you don’t have fresh herbs, you can sub in 1 heaping tablespoon each of dried dill and chives, and 1 teaspoon of dried parsley.
How to store: Store this dressing in an airtight container in the fridge for up to a week. It may thicken slightly overnight, so you can stir in extra water as needed to refresh it.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.


  1. Pingback: Ranch Stepping – To Analyze the World

  2. 3 stars
    I’m an old hat in the kitchen, but new to plant based cooking. I made this exactly as written, but I found it to be very bland. I added a tablespoon of nutritional yeast and some msg free vegeta. Not sure what else I can do?

  3. Kevin Jones

    4 stars
    Similarly to Dawn’s comment, I have also tried this recipe, and found it to be lacking in flavour a bit, but not as much as you might expect. The recipe is great and is definitely worth a try. It’s very easy to do. There is a ranch-like taste to it.

    I recommend blending it again after adding all of the ingredients, otherwise the texture will be more salady.

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