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  • Prep-time: / Ready In:
  • Makes 1½ cups

Creamy, tangy, and satisfying, this healthy vegan ranch dressing pairs perfectly with Buffalo cauliflower, steamed artichokes, savory salads, and crudités. The secret to a super velvety texture? Boiled and blended potatoes. When the tasty tubers are combined with raw cashews you get an unbelievably creamy dairy-free base that you’ll want to smother on everything in sight. Parsley, dill, and chives add an herbaceous kick, while a dash of white wine vinegar brings a subtle brightness to this drool-worthy dressing.

For more healthy salad dressing recipes, check out these tasty ideas:


  • 1 small Yukon gold potato (5 oz.), peeled and cut into ½-inch cubes
  • ¼ cup raw cashews
  • 2 tablespoons onion powder
  • 2 teaspoons finely chopped fresh parsley
  • 2 teaspoons finely chopped fresh dill
  • 2 teaspoons finely chopped fresh chives
  • 1½ teaspoons garlic powder
  • 1½ teaspoons white wine vinegar
  • Sea salt, to taste
  • Freshly ground black pepper, to taste


  1. In a small saucepan combine potato and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water. Drain again.
  2. In a blender combine cashews and ½ cup water. Cover and blend until smooth. Add potato; onion powder; 1 teaspoon each of the parsley, dill, and chives; the garlic powder; and vinegar. Cover and blend until thick and creamy. Add water, 1 tablespoon at a time, and blend to reach desired consistency. Season with salt and pepper.
  3. Transfer dressing to a glass jar. Stir in remaining herbs. Taste and adjust seasoning. Cover and chill up to 5 days.

Comments (1)

(3 from 2 votes)
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Will Rector8 months ago
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Doesn’t taste like ranch in any way shape or form, tasty but not ranch.


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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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