Sanctuary Ranch Dip (Vegan Ranch Dip)

Makes 2 1/2 cups

This is the vegan ranch dip you want at every cookout, every Oscars party, every gathering where there’s a potato chip and some carrot sticks. It’s thick, creamy, herby, and delicious. Kind of a cross between a ranch and a french onion dip, thanks to a healthy dose of onion powder. (And I give you an actual french onion dip variation below, too.)

The trick of the dip is a little bit of tofu blended in with the cashews. That’s what makes it thicker and creamier than the usual cashew dip, and it’s what lets you skip the long chill. Blend it up a few minutes before guests arrive and it’s ready to go.

I created this back in 2011 with whatever I had on hand, and it’s been a party-night staple ever since. One reader in the comments called it “the best vegan ranch dressing ever,” which I’ll take.

So What’s in This Vegan Ranch Dip?

Cashews. The creamy base. You know the drill. As long as the package doesn’t say roasted or salted you’re good to go. Sunflower seeds are a fine nut-free swap (slightly less smooth but still delicious).

Tofu. Just a few ounces of extra firm tofu gives the dip body and creaminess that cashews alone can’t quite hit. It’s the sneaky upgrade. If you’re soy-free, sub ¼ cup of cooked white beans (cannellini or great northern) and you’re all set.

Lemon. Freshly squeezed, please. The acid is what makes it taste like ranch instead of creamy nut sauce.

Vegetable Broth Powder. The savory backbone. If you don’t have it on hand, sub an equal amount of nutritional yeast and stir 2 teaspoons of a concentrated bouillon like Better Than Bouillon into the cup of water before blending.

Onion Powder. A heavy hand here is what gives this dip its french onion lean. Don’t skimp.

Garlic Powder. Classic ranch flavor.

Dried Dill. Ranch’s signature herb. The flecks of green look as good as they taste. Fresh dill works too if you have it (use about 3 tablespoons chopped and stir it in at the end so it stays bright green). A couple tablespoons of chopped fresh chives stirred in at the end is also a nice addition, especially if you’re serving with potato chips.

Agave. Just a teaspoon to balance the salt and tang. Sub a pinch of sugar if that’s what you have, or skip it altogether and the dip is still great.

Variations From Over The Years

This dip has gone through many forms in my kitchen over the years. A few favorites from myself and from readers:

Chipotle Ranch Dip. Blend in 1 chipotle in adobo, a spoonful of the adobo sauce, and an extra squeeze of lime. Smoky, a little spicy, and amazing with ridged chips, grilled corn, or BBQ tofu.

French Onion Dip. Push the onion powder up to 2 tablespoons, omit the dill, and fold in a half cup of caramelized onions (the slow, jammy kind, like this recipe) after blending. Add a little fresh cracked black pepper and let the games begin.

Mediterranean Ranch Dip. Skip the dried dill and go briny. Stir in 2 tablespoons each of fresh dill and parsley, a couple tablespoons of chopped olives, the zest of half a lemon, and some finely diced cucumber for a tzatziki vibe. Serve with pita chips, grilled eggplant, or anything falafel-adjacent.

Creamy Curry Dip. Blend in 2 teaspoons of curry powder (more to taste) and a pinch of turmeric, and lime instead of lemon. Omit the dill and add 1/4 cup fresh chopped cilantro. A spoonful of mango chutney to serve is amazing. Serve with chips or flat bread and pappadam.

Buffalo Ranch Dip. Whisk a few tablespoons of Frank’s hot sauce into the finished dip, add a pinch of celery seed, and double the garlic.

Pickle Ranch Dip. Replace 2 tablespoons of the water with dill pickle brine, fold in 2 tablespoons of finely chopped dill pickles, and add an extra teaspoon of fresh dill at the end. Tangy, briny, and exactly what pickle people want.

Got a variation that should be on this list? Drop it in the comments.

VEGAN RANCH DIP FAQ

Do the cashews need to be raw? They don’t have to say “raw” on the package, but they shouldn’t say “roasted” either. Plain unsalted cashews are what you want.

How long does it keep? Sealed up in the fridge it’s good for about 5 days. The flavor actually gets better after a few hours as everything has time to settle in.

Can I use this as a dressing instead of a dip? For sure. Thin it with a few tablespoons of water or extra lemon juice until it pours, and you’ve got a thick ranch dressing for salads, grain bowls, or drizzling over roasted veggies. I do have a few other ranch dressing recipes on the site, too. Here’s my favorite.

How did I end up here? Search over. This is the original Sanctuary Ranch Dip from The Post Punk Kitchen, and it’s been keeping people in dip for over a decade.

Sanctuary Dip

Isa Chandra

A thick, creamy vegan ranch dip made with cashews and a little tofu for extra body. Whips up in the blender in about 10 minutes with no setting time required. The kind of dip that makes potato chips disappear.

5 from 1 vote

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Optional boiling time: 20 minutes mins

Total Time 15 minutes mins

Course Appetizer, Dip, Sauce

Servings 2 1/2 cups

Ingredients

  

1x2x3x

• 1 cup unroasted cashews
• 1 cup water plus additional for soaking
• 4 oz extra firm tofu about ¼ of a typical package
• ¼ cup fresh lemon juice
• 1 teaspoon agave
• 1 tablespoon plus 1 teaspoon vegetable broth powder
• 1 tablespoon plus 1 teaspoon onion powder
• 2 teaspoons garlic powder
• ¾ teaspoon salt
• 1 tablespoon dried dill

Instructions

 

Prep the cashews if needed:

• If you have a high-speed blender, you can skip soaking and use them as is. Otherwise, soak the cashews in water at room temperature for at least 2 hours and drain. For the quicker route, put them in a small pot, cover with water, and boil for about 20 minutes, then drain.

Make the dip:

• Place the cashews, water, tofu, lemon juice and agave in the blender. Puree until very smooth, scraping down the sides with a spatula often to make sure everything gets in there. This can take 3 to 5 minutes depending on the strength of your blender.
• Add the vegetable broth powder, onion powder, garlic powder and salt, and pulse to combine. Transfer the mixture to a bowl and stir in the dried dill. Taste for salt and seasonings. If you have time, seal it up and chill for an hour so the flavors meld, but it’s also good to go right out of the blender.

Keyword vegan ranch dip, vegan french onion dip, cashew ranch dip, dairy free ranch, vegan party dip, sanctuary ranch dip, tofu ranch dip

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