Vegan BBQ Ranch Dressing is a creamy dreamy dressing worth slathering on everything from salads to tacos & burritos! This healthy salad dressing is vegan, oil-free and gluten-free! It also has a nut-free option to make it allergy friendly.
This Creamy Vegan BBQ Ranch Dressing is an old favorite!
It has been with me since the beginning of my vegan journey. It started out as a vegan mayo-based dressing, but that quickly changed as I became more health conscious. I replaced the mayo with cashews and non-dairy milk, then added a few more seasonings for the perfect dressing.
How to soak cashews?
For an ideal creaminess, this dressing is best with soaked cashews.
If you’re unfamiliar with soaking cashews simply follow the 3 easy steps below.
- Bring about a cup of water to a boil, then turn off the heat.
- Toss the cashews in and let them soak for 15-20 minutes, or until softened.
- Drain and rinse the softened cashews.
The cashews can also be soaked overnight. Place them in a lidded bowl. Pour in enough fresh water to cover the cashews. The next morning, drain and rinse the softened cashews.
What else can I use this creamy dressing on?
The only way to find out how irresistible this dressing is to give it a taste! After mixing in the parsley and chives, I dare you to give the spoon a lick. It’s that good!
It’s an amazing sauce!
How do I make this dressing allergy friendly?
I know, I know……
You’re probably thinking… “This dressing looks irresistible and I want to try it, but I’m allergic to nuts!”
Just replace the cashews with an equal amount of sunflower seeds or hemp seeds to create an allergy-friendly Creamy Vegan BBQ Ranch Dressing!
Now join us in slathering it on everything!
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- 1/2 cup organic raw cashews, soaked
- 1/2 cup non-dairy milk, or more as needed to thin
- 2 Tablespoons BBQ sauce of choice
- 1-2 Tablespoon fresh lemon juice
- 1 Tablespoons fresh chives
- 1/2 teaspoon Himalayan pink salt
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried parsley
- Pepper to taste
- Optional: cayenne pepper or chipotle powder for some added heat
- Place all the ingredients (except parsley and chives) into a NutriBullet or high speed blender. Blend until creamy.
- Pour the dressing into a lidded storage container and stir-in the parsley and chives.
- Place the dressing in the fridge to cool for at least 30 min to an hour before serving. If needed, add more non-dairy milk to achieve desired consistency.
- Enjoy this creamy BBQ ranch drizzled over your favorite salads, tacos or burritos.
- Allergy Friendly Dressing: To create an allergy friendly Creamy BBQ Ranch Dressing, replace the cashews with an equal amount sunflower seeds or hemp seeds. If using sunflower seeds, soak and process them per the cashew instructions.
- This recipe can easily be doubled for extra dressing.
Nutrition Information:Yield: 3 small salads Serving Size: 1 small salad
Amount Per Serving: Calories: 149 Total Fat: 10g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 3mg Sodium: 23mg Carbohydrates: 11g Fiber: 1g Sugar: 4g Protein: 6g
Updated: May 18, 2019