- Prep-time: / Ready In:
- Makes 1½ cups
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Creamy, tangy, and satisfying, this healthy vegan ranch dressing pairs perfectly with Buffalo cauliflower, steamed artichokes, savory salads, and crudités. The secret to a super velvety texture? Boiled and blended potatoes. When the tasty tubers are combined with raw cashews you get an unbelievably creamy dairy-free base that you’ll want to smother on everything in sight. Parsley, dill, and chives add an herbaceous kick, while a dash of white wine vinegar brings a subtle brightness to this drool-worthy dressing.
For more healthy salad dressing recipes, check out these tasty ideas:
- Sweet Potato Poppy Seed Dressing
- 2-Minute Oil-Free Balsamic Dressing
- Low-Fat Tahini Dressing
- Vegan Creamy Italian Dressing
- Or check out our full roundup of our favorite vegan salad dressing recipes!
Ingredients
- 1 small Yukon gold potato (5 oz.), peeled and cut into ½-inch cubes
- ¼ cup raw cashews
- 2 tablespoons onion powder
- 2 teaspoons finely chopped fresh parsley
- 2 teaspoons finely chopped fresh dill
- 2 teaspoons finely chopped fresh chives
- 1½ teaspoons garlic powder
- 1½ teaspoons white wine vinegar
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a small saucepan combine potato and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water. Drain again.
- In a blender combine cashews and ½ cup water. Cover and blend until smooth. Add potato; onion powder; 1 teaspoon each of the parsley, dill, and chives; the garlic powder; and vinegar. Cover and blend until thick and creamy. Add water, 1 tablespoon at a time, and blend to reach desired consistency. Season with salt and pepper.
- Transfer dressing to a glass jar. Stir in remaining herbs. Taste and adjust seasoning. Cover and chill up to 5 days.
Comments (1)
(3 from 2 votes)Doesn't taste like ranch in any way shape or form, tasty but not ranch.