Spicy Vegan Ranch Dressing

This spicy vegan ranch is creamy, tangy and bold, made with cashews, lemon and herbs for the perfect dairy-free dip or dressing.

Course Condiment

Cuisine American

Prep Time 10

Rest Time 8

Total Time 8 10

Servings serves

Calories 84kcal

1 cup raw cashews (125g) soaked overnight
½ cup milk (120g) I use unsweetened oat milk, but any unsweetened milk works.
2 tablespoons milk (30g); I use unsweetened oat milk, but any unsweetened milk works.
2-3 tablespoons fresh lemon juice (30-45ml)
2 cloves garlic (10g) peeled and lightly crushed
2 teaspoon dijon mustard (10ml)
1 teaspoon onion powder (3g)
1 teaspoon coarse salt (6g)
½ teaspoon ground black pepper (1g)
1 tablespoons dried parsley (3g)
2 teaspoon dried dill (2g)
1 teaspoon smoked paprika (2g)
½ teaspoon cayenne (1g)

Place the raw cashews in a bowl, cover with water, and refrigerate for at least 8 hours or overnight. Drain well before using.
Add the soaked cashews, garlic, and ½ cup oat milk to a high-speed blender. Blend on high until mostly smooth.
Add the Dijon mustard, onion powder, salt, black pepper, parsley, dill, smoked paprika, and cayenne. Blend until completely smooth and creamy, scraping down the sides as needed.
Add 2 tablespoons of lemon juice and blend to incorporate. Taste and adjust the seasoning—add more lemon juice or salt to brighten the flavor, if needed.
If the dressing is too thick, add more oat milk or water, 1 tablespoon at a time, until you reach your desired consistency.
Transfer to a sealed container and refrigerate for at least 1 hour to allow the flavors to develop. Stir before serving.

If it doesn’t quite have the right flavour for you, try adding a bit of granulated sugar, ½ tsp at a time.