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This vegan Jalapeño Ranch Dressing is whole-food plant-based, and oil-free. It’s made with cashews and creamy delicious! Because it’s vegan, you can be sure it’s dairy-free and egg-free as well! Drizzle this dressing on a salad, potatoes, or my awesome vegan chili. Use it as a dip for vegetables, chips, or pizza.
What if I told you that you didn’t have to give up the creamy texture of dairy and oil-based salad dressings and dips just because you are eating plant-based? This creamy jalapeño ranch was created from my Oil-Free Vegan Ranch Sauce when I was looking for a spicier version to top my plant-based chili. This version uses the same basic ingredients such as soaked cashews, unsweetened plant milk, and vinegar; but changes it up with a switch to lime juice, a few different seasonings…and the star of the show: Jalapeños!
How to make Vegan Jalapeno Ranch Dressing:
Start with raw cashews and soak in water for about 20 minutes. If you happen to only have roasted cashews on hand, then you will need to soak for 2-3 hours to get the rich creaminess that this jalapeño ranch dressing deserves. Make sure to use unsalted nuts or your dressing will be way too salty. If salted nuts are all you have, then rinse well.
The Radiant Life Blog has a great article all about soaking and using nuts. Make sure to drain and dump the water before putting the soaked cashews into your blender.
Simply throw in the rest of your ingredients, along with the cashews into your blender – except for the dried cilantro. You’ll be adding that at the end. If you add it earlier and blend with a high-speed blender, it will turn your dressing greenish…which is fine if that’s what you like! I do like creamy white though.
And now for the star of the show: Jalapeños! And here is my little secret…I keep a jar of pickled jalapeños handy in my fridge. No running out at 10 pm just because I have a craving for a little something to spice up my palate! And here is another little secret of mine: because my family’s taste runs more to the mild side, I use the tamed jalapeños instead. Feel free to use full strength if you prefer.
I definitely use and love my Vitamix High-Speed Blender! (Affiliate Link) I’ve had it for years and it just keeps going.
Just throw everything in (except for the dried cilantro), and blend on high speed for about 2-3 minutes. When creamy and smooth, add the cilantro and blend slowly to mix it.
This dressing works great for meal prep too when you’d like a little extra zip. These little 2 ounce containers are the perfect size. I use them for various dressings and sauces almost every day.
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Use this on salads, over Mexican food, pizza, or my fabulous plant-based chili!
Drizzle on top of buddha bowls, veggie sautés or sheet pan meals like my Easy Sheet Pan Meal with veggies and chickpeas!
Honestly – I would just double this if I were you. It’s that good!
And now for the recipe:
Did you make this recipe? Want to share the love? It would thrill me if you could leave a comment and stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ! Plus, when you leave a great rating it helps other people who are searching for this type of recipe more easily find it. Thanks so much! Cindy 💜
Jalapeno Ranch Dressing - Vegan and Oil-Free
- 3/4 cup cashews raw
- 3/4 cup plant milk unsweetened
- 10 slices jalapeno pickled (I use mild)
- 2 Tablespoons lime juice
- 1 Tablespoon white vinegar
- 1 clove garlic
- 1 teaspoon salt
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons cilantro dried
- Soak the raw cashews for about 30 minutes. Drain and discard water.
- Add all ingredients (except for dried cilantro) along with the soaked cashews to a high speed blender.
- Blend for 2-3 minutes or until creamy and smooth
- Add cilantro and slowly blend, until just incorporated.
- Store in an airtight container in the refrigerator for up to 1 week. Will thicken upon standing.