dairy free jalapeno-cucumber ranch dressing

dairy free jalapeno-cucumber ranch dressing

I feel like I’ve explained my love of condiments in general on here. Have I gone into detail about ranch dressing?

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Love it.

But I’m picky about it. I want it on the thinner side with not a heavy garlick-y taste. “Buttermilk” ranch dressing tends to be my favorite.

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And not just on salad… in fact, I tend to prefer vinaigrette dressings on salads. Ranch is reserved for chicken fingers, sandwiches, PIZZA. Pizza crust dipped in ranch is the best.

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So naturally I needed to figure out a dairy free alternative. This one has cashews in it and really needs a high powered blender or food processor for best results. I have another ranch that involves buffalo chicken meatballs coming up soon that is nut free.

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I love a spicy ranch and cucumber just adds a great taste so I added both here as well. This made a BIG batch that lasted me probably 2 weeks. My favorite salad to use with ranch is romaine, sun-dried tomatoes, tomatoes, bacon or coconut bacon, and this ranch. Maybe some basil and toasted walnuts or almonds if I have that on hand also.

This ranch does not taste dairy free! The mayo and dairy-free buttermilk really do taste the same… the cashews add thickness. The jalapeno adds spice and the cucumber cools everything off. Try with veggies, chicken, salad OR PIZZA.

dairy free jalapeno-cucumber ranch dressing


  • 1/4 cup plain unsweetened almond, coconut or cashew milk
  • 2 tsp apple cider vinegar
  • 1 cup raw cashews, soaked in water overnight
  • 1 cup avocado or olive oil based mayo (or vegan mayo if vegan)
  • 1 lemon, juiced
  • 1 tbs water
  • 1/2 large cucumber, chopped (I leave skin on)
  • 1 jalapeno, seeds and ribs removed
  • 2 tbs fresh basil
  • 2 tbs fresh parsley
  • 2 tbs fresh chives
  • 1 tsp salt
  • 1/2 tsp pepper


  1. Mix the almond/cashew/coconut milk and vinegar. Let sit for ~10 or so minutes while you prep other ingredients. This is the "buttermilk."
  2. Add all ingredients to a food processor or blender (drain cashews if soaking) and mix until combined well. Store in refrigerator for up to two weeks.

Recipe adapted from She Likes Food


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