Name: Spicy Vegan Ranch Dressing
Prep time: 15 min
Total time: 1 h 15 min
Yield: 3
Ingredients: 1 cup Raw Cashews, soaked overnight; 1/2 cup + 2 tbsp Unflavored Plant-Based Milk; 2-3 tbsp Fresh Lemon Juice; 2 cloves Garlic, peeled and lightly crushed; 2 tsp Dijon Mustard; 1 tsp Onion Powder; 1 tsp Coarse Salt; 1/2 tsp Ground Black Pepper; 1 tbsp Dried Parsley; 2 tsp Dried Dill; 1 tsp Smoked Paprika; 3/4 tsp Cayenne

My husband loves this spicy vegan ranch dressing. He used it as a dip for veggies and when he ran out of veggies, he ate the rest with a spoon!

It’s not super spicy, so you don’t notice the heat at first. Then it hits you in the back of your mouth and throat. If you like spicy flavors, this spicy vegan ranch recipe is definitely worth a try.

How Do You Spice Up Ranch?

This simple, yet spicy, vegan ranch recipe offers a burst of flavor that will leave your taste buds tingling and wanting more.

The subtle heat adds a zesty kick that will take your salad, veggies and snacks to a whole new level. But when you make it at home, you have control over the intensity of the spice – from mild to scorching hot, it’s up to you!

Benefits of Spicy Vegan Ranch

Healthier Option: Homemade spicy vegan ranch eliminates dairy, which reduces saturated fats and cholesterol. It’s a healthier alternative without compromising on taste.
Versatility: Spicy vegan ranch isn’t just for salads – use it as a dipping sauce for fries, a drizzle on roasted veggies, or a flavorful spread for sandwiches and wraps.
Customizable: Tailor the spice level and additional flavors to suit your preferences. It’s a versatile dressing for various meals and snacks.

How to Make Spicy Vegan Ranch

Ingredients

1 cup Raw Cashews, soaked overnight
1/2 cup + 2 tbsp Unflavored Plant-Based Milk
2-3 tbsp Fresh Lemon Juice
2 cloves Garlic, peeled and lightly crushed
2 tsp Dijon Mustard
1 tsp Onion Powder
1 tsp Coarse Salt
1/2 tsp Ground Black Pepper
1 tbsp Dried Parsley
2 tsp Dried Dill
1 tsp Smoked Paprika
3/4 tsp Cayenne

Step 1 – Soak Cashews

Soak the cashews in water in the refrigerator overnight or for at least eight hours. Then drain them.

Step 2 – Blend Cashews

Add the drained cashews, peeled and crushed garlic cloves, and the plant-based milk to a blender.

Process them on high until mostly smooth.

Step 3 – Add Spices

Next add the mustard, onion powder, salt, pepper, parsley, dill, paprika, and cayenne to the blender.

Blend until it as is as smooth as you can get it.

Step 4 – Add Lemon Juice

Now add two tablespoons of lemon juice, and blend until it is incorporated.

At this point, taste the spicy ranch and adjust the salt and lemon juice to suit your desired level of tang.

Step 5 – Adjust Consistency

Thin the ranch to reach by adding more plant-based milk or water, one tablespoon at a time. A thinner ranch is great for dressing salads, while a thicker ranch is ideal for dipping.

For the best flavor, place the ranch in a covered container and allow it to sit in the refrigerator for at least one hour before serving.

Storage

Store the spicy ranch in a tightly sealed container in the refrigerator for up to five days.

Flavor Variations

The beauty of making ranch from scratch is that you control the ingredients, including flavor. Play with different flavors to keep your ranch dressing fresh and exciting.

If it doesn’t taste quite right, try adding a bit of granulated sugar a half teaspoon at a time. A touch of maple syrup or agave nectar can also balance out the heat.

Tailor the spiciness by adjusting the amount of cayenne pepper. Start with a small amount, and add more gradually until reaching your desired heat.

Adding fresh lime juice for an added citrus kick will also complement the heat.

More Vegan Dressings

If you enjoyed this recipe, you’ll love these plant-based dressings too:

Yield: 3/4 pint