Recipes » Salad Dressings » Ranch Dressing
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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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