Last Updated on September 17, 2024
A Homemade Vegan Ranch Dip that can be used not only as a dip but also as a dressing!
It is easy to make, so thick, full of rich flavor, and oh so creamy.
What makes this dip so creamy? The cashews!
But why cashews?
Cashews have a mild buttery flavor with a nice creamy texture when blended, it makes for the perfect dairy replacement.
You generally can get cashews in two ways, raw and roasted, I chose the raw because it has a more neutral flavor and a creamier texture when blended.
Roasted cashews are much better for snacking or adding to a finished dish, because of it’s sweet flavor and soft yet slight crunch.
Ways to enjoy this Homemade Vegan Ranch dip
A dollop on a baked potato.
Serve along side a plate of fresh crisp veggies.
Try it as a chip or cracker dip.
Add it as a condiment for your favorite burger.
Drizzle on top of your favorite greens.
As a dip for your fries.
Smear on top of your pizza.
Ingredients for this dip
- Raw Cashews – Raw cashews give a dairy free creamy texture and mild flavor.
- Plant Based Milk – In this recipe I used an unsweetened plain almond milk, but any plant based milk will work.
- Vinegar – Apple Cider Vinegar is added to give the dip a slight sour tanginess.
- Real Maple Syrup – The maple syrup adds just a hint of sweetness to this dip.
- Mustard – I used the tangy and slightly sour tasting plain yellow mustard for this dip. Try a different mustard for a unique flavor each time you make the dip.
- Oil – Avocado oil is my choice for this dip, it adds a mild buttery flavor without over taking the dip.
- Seasonings – Onion powder, minced garlic, salt, dried dill, and parsley was used to season this dip.
How to make this Vegan Ranch Dip
In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
After hours of soaking, drain and rinse the cashews.
Add the cashews to a high speed blender.
Then add the oil, mustard, maple syrup, vinegar, plant based milk, garlic, onion, salt, dill, and parsley.
Blend on the highest setting until the mixture is smooth.
Pour into a sauce pan and cook on medium heat for about 5 minutes, this will thicken the dip.
After 5 minutes, remove from heat and let the mixture cool.
Once the mixture is cool, pour the dip into a clean pint jar, cover, and place into the refrigerator.
Leave the dip in the refrigerator for about 4 hours or overnight before serving.
Homemade Vegan Ranch Dip
Equipment
- High Speed Blender
Ingredients
- 1 Cup Raw Cashews
- 3/4 to 1 Cup Plant Based Milk I used a unsweetened plain almond milk.
- 3 Tbsp Apple Cider Vinegar
- 1 tsp Yellow Mustard
- 1 tsp Real Maple Syrup
- 1 Tbsp Avocado Oil
- 1 tsp Onion Powder
- 1 tsp Minced Garlic
- 1 tsp Dried Dill
- 1 tsp Dried Parsley
- 1 tsp Salt
Instructions
- In a small mixing bowl, add filtered water to the raw cashews and leave them to soak for 4 to 6 hours.
- After hours of soaking, drain and rinse the cashews.
- Add the cashews to a high speed blender.
- Then add the oil, mustard, maple syrup, vinegar, plant based milk, garlic, onion, salt, dill, and parsley.
- Blend on the highest setting until the mixture is smooth.
- Pour into a sauce pan and cook on medium heat for about 5 minutes, this will thicken the sauce.
- After 5 minutes, remove from heat and let the mixture cool.
- Once the mixture is cool, pour the dip into a clean pint jar, cover, and place into the refrigerator.
- Leave the dip in the refrigerator for about 4 hours or overnight before serving.
Notes
- Dollop this dip onto a baked potato
- Serve along side a plate of fresh vegetables
- Try it as a chip or cracker dip
- Add it as a condiment for your favorite burger
- Drizzle on top of your favorite greens
- Use this ranch as a dip for your fries
- Smear on top of your pizza
