Easy Ranch Dressing

a photo of vegan Buffalo Cauliflower with a homemade ranch dressing

This dressing is a great option for the Entree Taco salad if you’re not in the mood for a vinaigrette. Works well as a dip and on baked potatoes, too.


Either 1 cup soaked and drained cashews (soak in boiling water for 10 minutes)

1/8 cup apple cider vinegar

juice of 1 lemon

1/2 – 1 tsp sea salt

2 tsp onion granules/powder

2 garlic cloves (or 1 tsp garlic granules/powder)

1 tsp dried dill

1 tsp celery seed

1 tsp mustard powder

1 – 2 tsp maple syrup or agave nectar

1 tsp freshly ground pepper

3 T fresh minced or 1 T dried parsley


Blend in high speed blender (except the parsley) until smooth, adding a little water or unsweetened plant milk as needed until you reach desired consistency. Stir in the parsley. 


If you are avoiding nuts you can use 1 package of shelf-stable firm silken tofu. The texture will be a little thinner.