This Creamy Vegan Ranch Started as a 1970s Party Dip

Ranch dressing didn’t just show up at your local salad bar one day. It partied its way into America’s heart back in the 1970s.

It was the life of every house party, standing proud next to a bowl of ruffled chips and maybe a questionable Jell-O mold.

Now? We’ve given that classic dip a plant-based makeover. Same creamy goodness, none of the dairy drama.

History

The original ranch dip? Born in the 1950s on a ranch in California. By the 1970s, it wasn’t just for cowboys—it was the dip at groovy get-togethers.

People dunked veggies, chips, and even pizza crusts into that creamy blend. But, as diets shifted and dairy lost its cool, plant-based eaters needed a seat at the ranch table.

Enter the vegan version. No cows involved, but all the creamy tang you remember.

Equipments

• High-speed blender or food processor
• Measuring spoons and cups
• Small mixing bowl (I love this mixing bowl set)
• Whisk (if blending herbs in at the end)

Ingredients

• 1 cup raw cashews (soaked for 4 hours or boiled for 10 minutes)
• 1/2 cup water (adjust for thickness)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried dill
• 1/2 teaspoon dried parsley
• 1/2 teaspoon salt (more to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh chives (optional for garnish)

Instructions

1. Soak the Cashews

If you haven’t soaked them yet, boil the cashews for 10 minutes. This softens them up for a silky blend.

Drain and rinse them.

2. Blend the Base

Toss the cashews, water, lemon juice, vinegar, garlic powder, onion powder, salt, and pepper into your blender.

Blend until smooth and creamy. Add more water if it feels too thick.

3. Add the Herbs

Sprinkle in the dried dill and parsley. Pulse the blender just enough to mix, or stir by hand if you like flecks of green.

4. Taste and Adjust

Give it a taste. Add more salt, lemon juice, or herbs if you feel like it needs a little something extra.

5. Chill and Serve

Let the dip chill in the fridge for at least 30 minutes. This helps the flavors mingle like guests at a good party.

Sprinkle chopped chives on top before serving if you’re feeling fancy.

Special Notes

• No cashews? Sunflower seeds work too, just soak them a bit longer.
• Want it tangier? Add an extra splash of vinegar.
• This dip gets thicker as it chills, so if it seems thin at first—don’t panic.

Nutrition (per serving)

• Calories: 60
• Protein: 2g
• Carbs: 4g
• Fat: 4g
• Fiber: 1g