This vegan jalapeño ranch dressing started as the dressing for my jalapeño ranch pasta salad and quickly became my go-to for veggie snack plates and pizza night. It's cashew-based, dairy-free, and comes together in a blender in under 20 minutes. All the classic herby ranch flavor with just enough heat from the pickled jalapeños to make it interesting.
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Ingredients
- Raw cashews + water: soaked in boiling water until soft, they then easily blend into the creamy base of the dressing. They replace the buttermilk and sour cream in traditional ranch.
- Picked jalapenos: a kick of heat and tang that gives the dressing a zing and slight acidity to create a buttermilk-like taste. If using fresh jalapeños, add a tablespoon (or more) of lemon juice, lime juice, or white vinegar.
- Garlic granules: adds savory depth without overpowering other ingredients.
- Onion powder: a classic ranch seasoning that rounds out the savory flavor.
- Salt: balances the flavors and cuts any bitterness.
- Fresh parsley and dill: fresh herbs add brightness. Dried can be used in a pinch, but it won't taste as fresh or store as well.
- Dried chives: another classic ranch seasoning ingredient with a mild onion-like flavor.
How to make jalapeño ranch dressing
1. Soak the cashews
Add the cashews to a bowl and cover with boiling water for 10–15 minutes, or until soft to the touch. Drain and rinse.
2. Blend
Add the soaked cashews, water, pickled jalapeños, garlic granules, salt, and onion powder to a high-speed blender. Blend for about 30 seconds until smooth and creamy.
3. Add the herbs
Add the parsley, dill, and chives and blend for 5–10 seconds until just incorporated. This keeps the speckled ranch look without over-blending.
4. Taste and adjust as needed
Taste and add more salt for flavor, garlic for depth, or fresh herbs for additional brightness. For a dressing, thin with an additional tablespoon of water at a time until you reach your desired consistency. For a dip, serve as is.
Tips
- Soak the cashews: don't skip this step. Hard, dry cashews won't blend smoothly and the dressing will have a gritty (and somewhat unpleasant) texture.
- Use a high-powered blender: a regular blender may not have the strength to make a smooth dressing. A NutriBullet, Vitamix, or Blendtec works well.
- Fresh herbs over dried: I've tested the recipe using both and fresh parsley and dill make for the ideal flavor. While dried herbs can be used in a pinch, they can mute the flavors and make it taste a bit earthy when stored.
- Adjust the heat: ¼ cup of pickled jalapeños gives a moderate kick. Add more for extra heat or use less for a milder dressing. A tablespoon of the jalapeño brine adds heat without adding more jalapeño pieces.
- Consistency: this recipe creates a thick and creamy ranch dressing. If you prefer a thinner consistency, add more water or jalapeño brine (liquid from the jar of jalapeños) a tablespoon at a time until you reach your desired texture.
What to serve with jalapeño ranch
- Veggie snack plates or charcuterie boards: use as a dip with fresh vegetables (carrots, celery, cucumbers, bell pepper strips, etc.), crackers, fresh bread, and/or pita chips.
- Pizza: use it as a dipping sauce or drizzle it over cheese (or a veggie) pizza instead of traditional ranch dressing.
- Salads: drizzle over a simple green salad or in place of your usual dressing.
- Tacos and taco bowls: try it drizzled over these vegan buffalo chickpea tacos or make your own tacos with this walnut taco meat.
- Grain bowls: adds a creamy, herby element that pairs well with roasted and fresh vegetables and grains.
- Sandwiches and wraps: use the jalapeño ranch dressing in place of mayo or mustard.
- Sheet pan dinners: drizzle over the veggies straight from the oven or serve it as a dipping sauce. Try it with this sweet potato and chickpea sheet pan dinner.
Storing
Store in a mason jar or an airtight container in the refrigerator for up to one week. The dressing will thicken as it sits. Add a splash of water and stir before serving.
More dips and dressings
📋 Recipe
Vegan Jalapeño Ranch Dressing
Equipment
- High-speed blender (NutriBullet, Vitamix, or Blendtec)
- measuring cup + spoons
Ingredients
- 1 cup raw cashews soaked in boiling water for 10-15 min or until soft
- ½ cup + 2 tablespoons water*
- ¼ cup pickled jalapenos
- 1 teaspoon garlic granules (or powder)
- ½ teaspoon EACH of salt and onion powder
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 1 teaspoon fresh dill or a few dashes of dried dill
- ½ teaspoon dried chives
Instructions
- Add the cashews to a bowl and cover with boiling water for 10–15 minutes, or until they are soft to the touch. Drain and rinse.
- Add the soaked cashews, water, pickled jalapeños, garlic granules, salt, and onion powder to a high-speed blender. Blend for about 30 seconds or until smooth and creamy.
- Add the parsley, dill, and chives and blend for 5–10 seconds until just incorporated. This keeps the speckled ranch look without over-blending the herbs.
- Taste and add more salt for flavor, garlic for depth, or fresh herbs for additional brightness. For a dressing, thin with an additional tablespoon of water at a time until you reach your desired consistency. For a dip, serve as is.
Notes
If you made this vegan jalapeño ranch dressing, be sure to leave a star rating and tell me what you've been drizzling it on.
xo, Morgan
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