Raw Vegan Ranch Dressing

By Chef: Christine Wong
Posted: November 23, 2015 


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If you’ve grown to believe that ranch dressing is NOT a healthy addition to your salads, there is plenty of evidence to support why this might be. If you grab a bottle from the supermarket shelf you’ll likely notice that it is loaded with preservatives, additives, processed oils, and even sugar. This easy, straight forward recipe, however, brings a fresh new perspective to this all-American salad bar classic, and definitely outdoes anything processed in terms of both flavor AND nutrition. Enjoy!


  • ½ cup raw cashews, soaked overnight
  • ½ cup chopped Persian cucumber, peeled
  • 2″ segment of the white part of a spring onion, chopped
  • ½ clove garlic, chopped
  • ¼ cup olive oil or avocado oil
  • 2 tsp apple cider vinegar
  • ¼ tsp sea salt
  • 3+ Tbsp water
  • 2-3 generous sprigs of fresh dill
  • 2-3 generous sprigs of fresh basil
  • 10+ stems fresh chives
  • 2-3 generous sprigs of fresh Italian parsley
  • ¼ -½ tsp red pepper flakes (optional)


  1. Using a blender, blend the cashews, cucumber, spring onion, garlic, oil, vinegar, salt, and water until smooth and creamy.
  2. Add more if you would like a thinner consistency. Transfer to a bowl or jar.
  3. Chop the fresh herbs very finely and stir into the creamy cashew mixture. Add the red pepper flakes, if using.