Vegan Ranch Dressing

June 9, 2011

This raw vegan ranch dressing is rich and creamy. You’d never know it was dairy free.

Vegan Ranch Dressing

I adapted this raw vegan ranch dressing recipe from Eva Rawposa from Uncooking 101.

This vegan ranch dressing is one of those recipes that will become like a little black dress in your culinary closet. It works for most occasions and never goes out of style.

This raw vegan ranch dressing is full of raw fresh ingredients, free of additives and preservatives, and really does taste similar to store-bought conventional ranch dressing.

Serve this ranch dressing over a simple salad, with buffalo cauliflower, or use as a dip for veggies sticks or crackers.

To use this ranch dressing as a dip, reduce the water by 1/4 cup and allow the dressing to thicken in the fridge. Chilled and thickened, this ranch dressing is also fantastic on sandwiches and wraps.

Tweak the fresh herbs to taste. Either way, give this raw vegan ranch dressing is incredible.

Other Salad Dressings

Balsamic Vinaigrette
Homemade Italian Dressing
Tahini Dressing
Green Goddess Dressing
Homemade French Dressing

Let me know what you think of this vegan ranch dressing in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Vegan Ranch Dressing

This raw vegan ranch dressing is rich and creamy. You’d never know it was dairy free.

Prep Time 15 minutes
Total Time 15 minutes
Servings 2 cups
Calories 355 kcal
Author Tess Masters


  • 3/4 cup (180ml) filtered water
  • 1 cup (140g) raw cashews, soaked and drained
  • 1 tablespoon (15ml) fresh lemon juice
  • tablespoon (15ml)

    apple cider vinegar

  • 1 date soaked, then drained
  • 1 teaspoon (4g) minced garlic
 (1 clove)
  • 1/2 teaspoon (2g) onion powder
  • 1 1/2 teaspoons (9g) Herbamare
  • 1 tablespoon (3g) finely chopped flat-leaf parsley, plus more to taste 
  • 1 tablespoon (5g) finely chopped green onions, plus more to taste 
  • 1/2  teaspoon (0.5g) finely chopped fresh dill, plus more to taste


  1. Throw the water, drained cashews, lemon juice, apple cider vinegar, drained dates, garlic, red onion, and Herbamare into your blender, and blast on high for 30 to 60 seconds until smooth and creamy. 
  2. Stir in the fresh herbs, and add more to taste. 

Recipe Notes

Recipe adapted from Uncooking 101


Comments 66

  1. Hey Piggy Alex =)
    This dressing IS S’BLENDED!
    I will be featuring more of my favourite websites and blogs in the coming months as part of my new “Trough Swap” series coming to my new site this week.
    I am really excited about it!

  2. Looks fantastic! I think I could eat that for a whole lunch…with an endless supply of raw crudites. Yes, yes!

  3. What did I do wrong? The ACV is quite pronounced and it just doesn’t taste very good. I guess I will try to doctor it up. If anyone had a suggestion I would love to hear from you. Thanks

  4. Excuse me for asking but what is ‘herbamare’ ? it’s an ingredient called for in the better than ranch dressing. 🙂

    1. Sorry, Herbamare is a proprietary blend of dried herbs by the Swiss naturapath A Vogel. It is widely available in health food stores and is absolutely delicious!

  5. Suzabelle: Add in 1/2 the quantities of lemon juice and apple cider vinegar and then add more to taste. You want might to add in some more filtered water to thin it out too. I found it a bit full-on the first time I tasted it. But know that if you thin it out and pour it over a salad it is DIVINE.
    Stacy: Herbamare is a proprietary blend of dried vegetables and herbs from A Vogel. It is like a salt/flavor alternative that you can find at all heatlh food stores and some mainstream grocers.

    1. Hey Piggy Lindsey,
      It is best to soak the dates for at least a few hours to hydrate them. But I made this in a hurry the other day and only soaked them for two hours and the dressing was delicious.

  6. My son is sensitive to the cashew family (cashews, pistacchios, mangoes), is there another nut or other food that we could use to substitute the cashews? I’d love to make a Ranch-style dip to send in his school lunchbox. He’s sensitive to legumes (except peas and lentils), dairy, corn, soy, wheat, peanuts, watermelon, beef, chicken, salmon, tuna, sole celery, and asparagus. I’m new to all this and I only have one week before school starts, yikes! Help, please!

    1. Suni
      Oh, your son sounds like my niece!
      It can be so challenging to find something but we can work around it!
      Can he tolerate fresh coconut meat or macadamias? You could make a vegan ranch style dip with those?
      I will shoot you a private email and we can chat about some more options for school snacks 🙂

  7. Can you use anything else other then the cashews in this recipe? Trying to avoid using so many nuts and fresh coconut meat is not my favorite. Thanks

    1. Hey Dianne,
      You could use tofu as the base for this dressing.
      It won’t be raw but you will get a similar flavour and consistency.

      1. Do the cashews make a big difference in taste? I just made this and used tofu – waaaayyy to acidic. I ended up washing my salad off and using store bought ranch. I would like to try this again but I don’t want to waste the cashews as they are sooo expensive in my area

        1. Hey Dianne,
          To make this less acidic start with just a teaspoon of apple cider vinegar and a teaspoon of lemon juice and keep adding to taste until you get the flavour you want. This dressing is better with the cashews.

    1. Hey Michelle,
      I have made it both ways.
      I have blended the green onions and also stirred them through.
      I like blending them better for depth of flavour.
      Enjoy 🙂

  8. WOW is right! Eva ROCKS!
    So happy to share these amazing recipes and so glad you checked out Eva and her fantastic site! LOVE LOVE LOVE her!

    1. Hey Kali,
      As I am not a nutritionist, I do not list nutritional profiles for my recipes.
      You can punch the ingredients into Cronometer or Nutrition Data and found out all of this information.
      I hope this helps.

    1. Hey Dana.
      Because I am not a nutritionist or dietician, I don’t post nutritional profiles on my recipes. Sorry about that. But, you can plug the ingredients into third party software like nutrition data or cronometer. I hope this helps.

    1. Herbarmare is just a proprietary blend of herbs and spices with some natural salt. You could add any blend of herbs you like to this.

  9. This is the BEST garlic spread! All natural no preservatives a must taste spread. After one taste your taste buds crave another tantalizing bite!
    Raw garlic, olive oil, lemon juice & salt . Dip a pita chip in it. Spread on pizza, mix in mashed potatoes, dip a bite of BBQ’d meat & grilled bell pepper! It’s yummy

  10. OMG! This is amazing. This is exactly what Ive been looking for but better! I can not believe how good this tastes. Thank you so much for sharing this.

  11. The store didn’t have plain cashews (only ones with BHT) so I used macadamia nuts instead. YUM! This recipe is awesome.

    1. It is a different proprietary blend. So, not the same. Sorry. You could try it in this recipe. But, the ingredients are so expensive I wouldn’t want you to spend the money making it and be disappointed.

  12. Are you sure that 1 1/2 TBSP of Herbamare is correct? It is REALLY salty with that amount to the point it was inedible. Wasted expensive cashews and herbs because of that. And it is way too sour. Definitely needs to cut down on the Herbamare and the ACV or lemon juice.

    1. Thankyou so much for sharing your experience. I am so sorry the recipe didn’t work for you with these quantities. It is so annoying when you’ve purchased expensive ingredients and that happens. This is not my recipe, and it did work beautifully when I made it to post. But, that was several years ago, and I haven’t made it since. I will make it when I get home from my shoot in the next couple of months and check. Thanks for bringing this to my attention.

  13. I’m making this tonight! I recently became vegan but I’ve been having a hard time with dressings as most of them are basically pure oil. Can’t wait to try this recipe! Looks delish!

    1. Sorry about that Susie, I suggest adding the vinegar gradually in small amounts until you get the balance you like. You are probably going to need just a splash to get a tang. Let me know how you go if you decide to give it another go.

    1. Sorry Jennifer, I went through a site upgrade and some links got broken. I have amended the link. The soaking instructions are below. Cashews are a short-soak nut – 2 hours. Try not to soak them for any longer or their precious oils will be destroyed. If you want to soak the quick way, cover in boiled water out of the kettle for 10 minutes and then drain and rinse. This will kill live enzymes, but will soften the cashews in order to get the smoothest consistency with a conventional blender.

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