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a snack platter with celery sticks, carrot sticks, broccoli florets, strawberries, grape tomatoes, gluten free crackers, lemon wedges, cucumber slices, radishes, and a small bowl of vegan ranch dressing with a spoon in it in the center

Vegan Ranch Dressing Recipe + Snack Platter

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5 from 5 reviews

  • Author: Lindsay Cotter
  • Total Time: 10 minutes
  • Yield: 11 servings 1x
  • Diet: Vegan


Simple and easy to make, this Vegan Ranch Dressing Recipe is dairy free and full of flavor for a healthy dressing alternative for all your needs! Pair it with a snack platter for the perfect appetizer or afternoon pick-me-up. Nut free option. 


Units Scale
  • 1/3 cup cashews (raw or dry roasted)
  • 3/4 cup unsweetened plain dairy-free milk + additional as needed
  • 1/2 cup olive oil, avocado oil, or grapeseed oil
  • 4 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • Optional 1 teaspoon maple syrup or honey
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon onion powder
  • 1/41/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 teaspoons dried parsley or 1/4 cup chopped fresh parsley

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


For the Ranch Dressing: 

  1. Put the cashews in a spice grinder or small food processor, and pulse until powdered, about 30 to 60 seconds.
  2. Put the cashew powder, milk, oil, lemon juice, vinegar, honey or maple syrup, salt, mustard, onion powder, garlic powder, and pepper in the blender, and blend for 2 minutes. The ingredients 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.

For the Snack Platter:

  1. Place 1/2 cup to 2/3 cup of vegan ranch in a small bowl. Place the bowl on a large serving plate. Add the fresh vegetables and/or gluten free crackers around it.
  2. Garnish with lemon slices and herbs. Add cracked pepper on top of ranch, if desired. (See notes for a nut free option.)


This recipe was adapted, with permission, from the Eat Dairy Free cookbook written by our friend Alisa Fleming.

Nut-Free Option: Substitute sunflower seeds for the cashews. The seeds have a more pronounced flavor and produce a thinner result but still make for a delightful dressing.

The nutrition information below is an estimate for the dressing only. 

  • Prep Time: 5 minutes
  • Category: Appetizer, Snack
  • Method: Food Processor
  • Cuisine: American


  • Serving Size: 2 tbsp
  • Calories: 117
  • Sugar: 0.6 g
  • Sodium: 13.7 mg
  • Fat: 12.3 g
  • Saturated Fat: 1.8 g
  • Carbohydrates: 2.1 g
  • Fiber: 0.2 g
  • Protein: 0.8 g
  • Cholesterol: 0 mg