Vegan Ranch Dressing

  • Author: Fork & Beans
  • Prep Time: 35 mins
  • Total Time: 35 mins
  • Yield: 1/2 c. Dressing 1x



  • 1/2 c raw cashews, soak for 30 minutes with boiling water in a bowl, drained* (see notes)
  • 1/4 c. filtered water
  • 1/4 c. homemade nondairy milk
  • 1/4 of a medium red onion, skin removed
  • juice of 1/2 lemon
  • 1/2 tsp. raw apple cider vinegar
  • 1/41/2 tsp. sea salt
  • fresh ground pepper
  • 23 Tbsp. fresh parsley


  1. In a high-speed blender, all everything together except for the parsley until completely smooth. If you like a thinner dressing, add a little water at a time until desired consistency is reached.
  2. Add parsley and pulse until it is roughly chopped but not blended to the point where the dressing is now completely green.
  3. Adjust the salt and pepper according to taste.
  4. Chill for an hour. Stays fresh for 3-4 days in fridge in an air-tight container.


For a nut-free version, you can check out this recipe.


  • Serving Size: 1/8 c.
  • Calories: 105
  • Sugar: 1g
  • Sodium: 125mg
  • Fat: 8g
  • Carbohydrates: 6.5g
  • Fiber: 1g
  • Protein: 3.2g