This Oil-Free Ranch Dressing is consistently one of the most popular recipes on the site—and for good reason. It tastes so rich and creamy, you won’t believe it’s dairy-free.
A Healthier Take on a Classic
Unlike most store-bought dressings or other bloggers’ plant-based vegan versions that are usually made with refined oils, added sugars, and preservatives, this ranch gets its creaminess from whole cashews. Cashews provide plant-based protein, magnesium, and healthy fats that help your body absorb fat-soluble vitamins like A, D, E, and K. The addition of apple cider vinegar, lemon juice, garlic, and herbs makes this not only flavorful but also digestion-friendly and anti-inflammatory.
Nut-Free Substitutions
If you’d like to lighten things up even further or avoid nuts, you’ve got options:
- Chia Seed & Water Gel: Mix 1 tablespoon of chia seeds with 3–4 tablespoons of water, let it gel, and blend into the dressing. It creates a smooth, thick base with added omega-3s and fiber.
- Cannellini Beans: A ½ cup of canned (drained and rinsed) cannellini beans makes an excellent swap for cashews. They lend creaminess, protein, and a mild flavor while cutting down on fat.
Both of these substitutions keep the dressing oil-free, nutrient-dense, and delicious.
Have a look at a few more plant-based dressings:
- Oil-Free Honey Mustard Dressing
- Tahini Dressing
- Green Goddess Dressing
- Mexican Chopped Salad with Lime Cilantro Dressing
Versatile & Meal-Prep Friendly
This dressing is perfect not only for salads but also as a dip for veggies, a spread in wraps, or even drizzled over grain bowls. And it stores beautifully—just keep it in an airtight container in the fridge for up to a week, making healthy eating a little easier.
I’d love to hear your feedback in the comments below for this Plant-Based, Vegan Ranch Dressing Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I’ll be sure to see it!
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
Plant-Based Nutrition
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Ranch Dressing
Equipment
- Measuring Cups and Spoons
Ingredients
- 1 cup raw cashews soaked for 1 hour in hot water
- -OR 3/4 cup unsweetened non-dairy milk
- -plus 1 tbsp chia seeds (these will thicken the dressing after several minutes)
- 3 tbsp apple cider vinegar or lemon juice
- 1/2 cup water
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 plus 1/8 tsp salt
- 1 tbsp minced fresh basil or 1 tsp dried
- 1 tbsp minced fresh dill weed or 1 tsp dried
- Pinch of red pepper flakes (optional)
Instructions
- Place the cashews (or non-dairy milk and chia seeds), water, lemon juice, garlic powder, onion powder, and salt in a blender and process until smooth and creamy.
- Remove to your container and add the minced basil and dill weed.
- Stored in a sealed container in the refrigerator for up to five days.
- Yield: 1 cup
Notes
RECIPE NOTE: Chia seeds take some time to gel and thicken.
Nutrition for 2 Tbl with Non-Dairy Milk and Chia seeds
Calories: 24
Total Fat: 1.7 g
Sat Fat: 0.2 g
Sodium 85 mg
Total Carbs: 1.6 g
Dietary Fiber: 1 g
Sugars: 0 g
Protein: 1 g.
Vit A & C: 0%
Calcium: 6%, Iron: 3%
Nutrition
Leave a Comment and Star Rating ⭐️⭐️⭐️⭐️⭐️
I appreciate your feedback! Please consider rating the recipe along with your comment—it helps me and fellow readers. Feel free to share any substitutions, results, or tips. Kind, constructive comments only. Your email won’t be published.
Hi – could you tell me how long to soak the cashews? Also, is the 368 calories for the entire cup and if not, would you tell me what quantity it is for. Thanks so much – can’t wait to try it.
Glenna, I updated the recipe to make the instructions clearer. You should soak the raw cashews for about an hour in hot water. If you have a high-power blender, the soaking time can be less. If you use room temp water, more. Also, I updated the nutrition label to reflect both using cashews OR beans with a serving size of 2 tablespoons. Of course, cashew had a lot more fat and thus ups the calories. Hope that helps.
Hi❣️ I’ve been reading the Plant Paradox and it says Cashews are Lectin/toxic because they are part of the Poisin Ivy family!?
Hey Joan. Thanks for your inquiry. While cashews are toxic if eaten truly raw, the “raw” cashews we eat are actually steamed and not toxic to eat. As far as lectins go, I suggest watching these videos by Dr. Michael Greger from nutritionfacts.org who covers the misinformation on this hot topic. He also has a video reviewing “The Plant Paradox.” Thousands of studies have documented the health and longevity benefits of vegetables, nuts, seeds, and beans. Don’t let scare tactics keep you from gaining optimal health through a variety of foods on a plant-based diet. I hope this helps.
Hi Diane. I’m confused. The nutrition facts are for beans, but the recipe is for plant milk and chia seeds. If I use beans, how much do I need, and what kind works best? Thanks!
Hi Pam, I can see why you were confused. Because you can also make this with cannellini beans, I had put that on as the nutrition label. Oops, I updated the nutrition to include using unsweetened soy milk and chia seeds, which is actually an option in the recipe. If you want to use cannellini beans, I’d say to start with 1 cup drained and rinsed beans and see if it’s got a good consistency. If it’s too thin can add more. Sorry for the confusion!
I did the plant milk with chia and it’s like water. Is it suppose to be like that? Thanks! Hoping this works!
I think I’m going to toss this mixture back into the vitamix with a can of cannellini beans. Too watery.
Hey Patty, using cannellini beans is a great idea for creaminess in dressings! Chia seeds do take some time to thicken, so maybe that was it, but I’m going to test the recipe again and make adjustments, if necessary. Thanks for the feedback.
Hello,
I would like to know is it 1 cup unsweetened non-dairy milk?
Thanks,
Ken
Yep, it’s for unsweetened non-dairy milk. 👍
Great ideas for makking this recipe “your way”. I use a lot of lemon juice on salads as a dressing with a tad (sprinkle, of olive oil, however, oil free is great and great for you. I will try this out with the chia seeds and almond or oat milk and rather than use the garlic, onion powders, try out using the actual garlic and a bit of onion, and of course adjusting as it develops for a creamy “ranch type” rexture. Thanks for the yummy recipes!
Good suggestions. I love that you’re making it your own. We all have different tastes so why not.
Ranch dressing is my favorite recipe. I have tried several from various sites. I really like this one. The flavor is right on – I tasted it when pour it into the jar! I used the soaked cashews and dried herbs. Made the recipe as written. I wasn’t sure about adding that much ACV but the flavor is perfect. It was slightly thick straight out of the blender, but I will add a bit of water or nut milk and shake it up before serving.
Thanks for creating and sharing this delicious recipe. This is the second recipe I have tried from your site and have been well satisfied with both. 🙂
Hi Debbie. Thanks for the feedback. I’m so glad you enjoyed the recipe. 🙂 Good to know about the thickness and I’ll add a note to the recipe about that.