This herb ranch dressing is one of my favorite creamy dressings and it’s so flexible that I think you’re going to find the right fit based on how you eat. Meaning it can be made egg free, dairy free, with yogurt, nut free, with mayonnaise or without it.
I have a more traditional ranch dressing in my first cookbook that has been my go-to ranch dressing and loved by many. This new version is based on it, except that I replace the mayonnaise with cashew cream. If you prefer, you can just swap the cashew cream with mayonnaise. To make the cream nut free, replace the cashews with soaked sunflower seeds. The flavor is slightly different but not noticeable once it’s blended into the dressing.
Use this recipe as a salad dressing of course, and it’s also great drizzled across warm bowls of roasted veggies and protein, as a dip for grilled meals, snacks, and crunchy veggie plates. I now use this recipe in place of mayonnaise in salads, and I blend it into roasted cauliflower and noodles to give them a creamy tangy flavor.
I tend to use onion and garlic powder, however you can use a fresh clove of garlic (minced) instead as well as some roasted chopped onion.
You can avoid both raw egg and oil by using cashew cream instead of mayonnaise. Or, you can use mayonnaise instead of the cashew cream if you prefer.
You can also use a dairy-free yogurt, or coconut cream in place of the yogurt.
If you don’t have fresh herbs, you can use half of amount dried herbs. I tend to leave the fresh herbs less pulsed but you can pulse the dressing a bit more to make the herb bits smaller. Enjoy!