dairy-free ranch dressing

dairy-free ranch dressing

This delicious ranch dressing is dairy-free and delicious. This makes a great dip for sweet potato discs or alongside one of my salads.

Serves 1 cup


1/2 cup raw cashews, soaked for 3 hours and drained

1/4 tsp garlic granules

1 tsp onion granules

1 tbsp nutritional yeast

2 tsp Dijon mustard

1 tsp Worcestershire sauce (for the vegan equivalent see note in SS Tips)

1 tsp horseradish

juice of 1/2 a lemon

1/2 to 3/4 cup almond or other non-dairy milk of your choice

1 tbsp fresh dill, minced

1 tbsp fresh parsley, minced

1 tbsp fresh chives, minced

Himalayan salt, to taste

Freshly ground black pepper, to taste


Blend the cashews, garlic and onion granules, nutritional yeast, mustard, Worcestershire sauce, horseradish, lemon juice and 1/2 cup of the almond milk in a high speed blender and blend until smooth, adding more of the non-dairy milk until you reach a thick pourable consistency, adding more or less of the milk as desired. Once blended together, add the herbs and stir in until combined. Season with salt and black pepper. Refrigerate until ready to use.

Andy’s Sugar Safe® Tips

Although Worcestershire sauce contains immune-enhancing nutrients such as molasses, garlic, cloves and anchovies, it also contains 10g sugar per 100g. To make your own healthy equivalent, blend together a tsp each of tamarind paste, tamari and white wine vinegar and to this, add a pinch of ground cloves and a drop of Tabasco sauce.

More Recipes

Vegan gluten-free lasagna

Caramelised almonds

Vegan gluten-free cherry pie

Search Recipes, tips & nutritional insights

Find Andy Daly at one of London’s leading clinics.