Quick Homemade Vegan ranch dressing (aka “Rancher’s Dressing”) is a tasty dressing that can be slathered on salad, served as a veggie dip, or dunked in your favorite spicy foods. Vegan, and paleo friendly, this creamy dairy-free ranch dressing is made from blended cashews, nut milk, herbs, and oil. We’re serving it up in a veggie packed snack platter that’s perfect for any occasion. Super quick, super tasty!
Hi ya! Guess what? We’re spending the next few weeks celebrating cookbooks (well, besides mine. And they all come from my amazingly talented friends who just happen to be a wealth of knowledge with all things health and food allergy intolerances. With that being said, let’s jump into this EASY Vegan ranch dressing and all things DAIRY FREE!
Let me introduce you to my long time blogging friend Alisa from Go Dairy Free. Alisa has just brought more deliciousness into this world with her dairy-free cookbook. As you know, I love finding solutions for people with dietary restrictions, and to have like-minded friends on board with me is absolutely the BEST. Hands down, homemade dairy-free substitutions beat out store-bought ANYDAY!!! I seriously can’t rave enough about her new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets .
The first thing that caught my eye, besides the beautiful images, was the vegan ranch dressing. Vegans should not be denied a good crudité plate or Dip for that matter, and those who are dairy-free should be able to dip wings in dairy-free ranch with abandon, am I right? So I whipped up a batch of vegan/paleo/whole 30 friendly ranch and… it was super delicious!! Kinda like my vegan green goddess dressing, once you make it, you will devour it. In this case, I could not stop dipping, which is not a bad thing when a bunch of veggies are involved, Haha!
The sauce is made from blended cashews, nut milk, herbs, and oil, and that means only good things, especially when it comes to nutrition.
But here’s the amazing thing. Yes, you can soak the cashews to help with breaking down the phytates (better nutrition absorption).
You can do what Alisa recommends, just blend and go!
DANG! That’s some majorly quick creamy vegan ranch dressing goodness! Oh and paleo, whole 30 friendly. Yup, just went there.
With a dose of healthy fats and plant-based protein from the nuts, this homemade dressing is a nutritious way to add a creamy texture that seems impossible to replicate in dairy-free foods. Now go make some for yourself and get ready for your MIND TO BE BLOWN!
Homemade Vegan Ranch Dressing & Snack Platter
Quick Homemade Vegan ranch dressing (aka "Rancher's Dressing") is a tasty dressing that can be slathered on salad, served as a veggie dip, or dunked in your favorite spicy foods. Vegan and paleo, this creamy dairy-free ranch dressing is made from blended cashews, nut milk, herbs, and oil.
Adapted from Eat Dairy Free Cookbook
- 1/3 cup cashews (raw or dry roasted)
- ¾ cup unsweetened plain dairy-free milk beverage, plus additional as needed (I used almond milk)
- ½ cup olive oil, avocado oil, or grapeseed oil
- 4 teaspoons lemon juice
- 2 teaspoons apple cider vinegar
- Optional 1 teaspoon maple syrup or honey if not vegan (can substitute agave nectar) - Omit for Whole 30 option
- 1 teaspoon sea salt
- ½ teaspoon ground mustard
- ½ teaspoon onion powder
- ¼ to ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 teaspoons dried parsley or 1/4 cup chopped fresh parsley (I used fresh)
For the platter:
- Vegetables of choice, sliced. Ex: Carrots, celery, broccoli, grape tomatoes, etc.
- Herbs and lemon slices to garnish
- Optional gluten free or paleo friendly crackers
1. Put the cashews in your spice grinder or small food processor and whiz until powdered, about 30 to 60 seconds.
2. Put the cashew powder, milk beverage, oil, lemon juice, vinegar, honey or maple syrup, salt, mustard, onion powder, garlic powder, and pepper in your blender and blend for 2 minutes. It should emulsify and thicken slightly. Stir in the parsley.
3. Pour the dressing into an airtight bottle or container, cover, and refrigerator for at least 30 minutes to thicken and let the flavors develop.
4. Store in the refrigerator for up to 1 week. Shake or whisk the dressing before each use. Makes 1 1/2 cups.
Arrange your snack platter:
Place 1/2 cup to 2/3 cup of vegan ranch in a small bowl. Place on large serving plate and then add fresh vegetables and/or crackers around it.
Garnish with lemon slices and herbs. Cracked pepper on top of ranch if desired.
See notes for Nut Free option.
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Back to my friend Alisa and her dairy-free cookbook, Eat Dairy Free. Did I mention the stunning food images and delicious dairy-free recipes? Yeah, I thought so, but there’s so much good stuff packed in, I can’t resist gushing. Along with a variety of dairy-free recipes, she also has gluten-free substitutions, which more than a few of us here totally love. If you’re new to dairy free and don’t know where to start, this book is a gold mine of quick dairy free alternatives. She also includes simple tricks to make things dairy free, like a homemade nut milk that takes 10 minutes, homemade dressings, frostings, etc. all dairy free and made with simple ingredients.
Just one more thing, there’s a section of meal plan ideas so you can incorporate dairy free into your diet with ease. You know I love this! Huge fan of gluten free and dairy free meal plans. Ahem… as seen in this meal plan, this anti-inflammatory meal plan, and this kid friendly dairy free meal plan. Phew!
So there you go, amazing recipes and nourishment from the dairy free master herself, GO DAIRY FREE!
Check out this cookbook for yourself or a family member for incredible dairy-free recipes, mmmk?
What’s your favorite dairy free dressing?