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Creamy Vegan Buttermilk Ranch

Updated: Sep 2, 2020

One thing I missed most when I went plant-based was Ranch Dressing. I tried several store bought varieties, but most tended to be loaded with fat or had a slightly off taste. That's when I finally decided to make my own. This vegan ranch dressing is creamy, slightly tangy, and has a subtle herb flavor. The best part... it only take a few minutes using a few staple pantry items along with fresh vegan yogurt and lemon. It’s perfect on salads, with veggies, and of course, great as a dipping sauce.  


  • 1 c non-dairy plain unsweetened yogurt ( I like Forager)

  • 1/3 c non-dairy milk

  • 1/3 c cashews - soaked

  • 2 T lemon juice

  • 1 t garlic powder

  • 1 t onion powder

  • 1 T nutritional yeast

  • 1/2 t dried chives

  • 1/2 t dried parsley

  • 1 t dried dill

  • 1/2 t dried basil

  • Salt & Pepper to taste (or 1/2 t salt & pepper blend)

To make Salt & Pepper blend, combine 3 T kosher salt, 1 T fresh cracked pepper, and 1 t of white pepper. Store in spice bottle.


Soak the cashews at least 10 minutes in hot water. Rinse and add to a high speed blender with the milk, yogurt, lemon juice, and spices. Don't add the herbs just yet or they will turn you dressing green. Blend until smooth, then add in the spices and herbs and pulse until combined. If you want it a bit thicker, you can add 1/2-1 t of arrowroot.

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