Recipes » Salad Dressings » Ranch Dressing
T. Colin Campbell Center for Nutrition Studies

There are many versions of vegan ranch dressing on the internet and in countless vegan cookbooks. I’ve tried several of them, but I keep coming back to this, which I tweaked from several of the others I tried.


  • ¼ cup raw cashews, soaked
  • ¾ cup firm silken tofu
  • 2 tsp lemon juice
  • 2 cloves garlic, peeled
  • 1 tsp onion powder
  • 1 tsp apple cider vinegar
  • ½ tsp sea salt
  • 1 pinch black pepper
  • 1 Tbsp fresh minced dill (or 2 tsp dried)
  • 1 Tbsp fresh minced parsley
  • 1 Tbsp fresh chives (or 1½ tsp dried)


  • 1. Combine all ingredients in a blender and process until smooth and creamy.
  • 2. Store refrigerated in an airtight container for up to 5 days.

Cooking Tips

  • 1. If you don’t want to use the cashews, you can leave them out for a lower fat version of this recipe. If you do leave them out, increase the silken tofu to 1 cup

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