This creamy vegan chipotle ranch dressing will quickly become your favourite dressing and dipping sauce. The best part? It's a condiment that's made without dairy, gluten or refined sugar.
Jump to:
Why should you try this recipe?
Here's why you'll love this vegan chipotle ranch:
- It's easy to make. It requires simple ingredients, minimal kitchen equipment, and just 5 minutes to prepare (after soaking the cashews).
- It's vegan. Traditional chipotle ranch dressing is made with mayonnaise and sour cream. This vegan chipotle ranch recipe uses a homemade vegan mayo instead (that is prepared from cashews and almond milk).
- It's gluten free. If you're celiac or gluten sensitive, this healthy chipotle salad dressing is safe for you. Just ensure you're careful with your selection of chipotle peppers in adobo sauce, as some contain gluten. I've shared my favourite brand here.
- It's refined sugar free. You may not know that most store bought dressings and condiments are full of added sugars. By making this recipe yourself, you can be sure that you aren't inadvertently consuming sugar you don't want to.
- It will turn up the flavour. If you're trying to eat healthy, you're probably increasing your intake of healthy bowls, salads, and maybe even fish tacos. Repeat after me: healthy food shouldn't taste bland. It all comes down to sauces. This homemade chipotle ranch is smoky, spicy, tangy, and even a little sweet. It will make all of your healthy meals delicious and addicting.
Scroll down to see the printable recipe with nutritional information.
Ingredients
Here's what you'll need to make this chipotle ranch dressing recipe.
- Cashews: Needed to create a "vegan mayonnaise" that will ensure the dressing is smooth and creamy.
- Chipotle peppers in adobo sauce: This is where the main flavour comes from. You can't make the dressing without this star ingredient.
- Lemon juice: Adds acidity.
- Apple cider vinegar: Adds tanginess.
- Non-dairy milk or water: Thins out the dressing.
- Salt and seasonings: This is the additional layer of flavour. We're using garlic, onion powder, dried dill and smoked paprika; all key ingredients in a good ranch dressing.
Scroll down to find the printable recipe with ingredient measurements.
Instructions
This healthy chipotle sauce is prepared in the blender in a few easy steps.
- Place cashews in a small bowl and cover with boiling water. Soak for 30 minutes. Alternatively, you can soak overnight in cool water.
- Drain and rinse cashews.
- Transfer cashews into your blender and add remaining ingredients, except dill.
- Blend on high for 2 minutes or until a creamy and smooth texture is achieved. Pause and scrape sides as needed.
- Add dill and pulse twice at low speed to mix in.
- Refrigerate for 3 hours for best consistency and flavour.
- Enjoy on salads, bowls, sandwiches, or as your favourite dip.
Recipe Notes
- Don't have a blender? No worries. You can use a food processor or immersion blender instead. Although, the consistency will be slightly less smooth than when prepared with a blender. With both alternatives, be sure to soak the cashews for an additional 10 minutes.
- Dressing too thick? Add additional almond milk or water to thin the dressing.
- Dressing too thin? Add additional soaked cashews or vegan mayonnaise. My favourite is Primal Kitchen avocado mayonnaise.
- Let the dressing sit before use. All cashew-based dressings will thicken as they sit. This time also allows the flavours to come together.
How To Store
- Fridge: store in an airtight container in the refrigerator for 5-7 days
- Freezer: store in an airtight container in the freezer for 1 months
For the full ingredient list and step-by-step directions, scroll down to view the recipe card.
Recipe Variations
- Make it nut-free: If you have an allergy or preference for no nuts, I got you. You'll simply need to use a different "vegan mayonnaise". It's all about choosing something that will give the dressing that thick and creamy consistency. So, replace the cashews with vegenaise. You can find a variety of vegan mayo options on Amazon. My favourites are Primal Kitchen and Sir Kensingtons.
- Change the spice level: We all have different tolerance for spice. The great news is, you can customize this recipe to your own. Start with 1.5 chipotle pepper for a moderate spice level. If you’d like to increase the spice, go with 2 chipotle peppers. If you'd like to decrease the spice, go with 1 chipotle pepper.
Equipment
Here's what you need to make this recipe.
- Blender: This is the best piece of equipment for the job. I personally use the explorian Vitamix blender. But the Ninja is a great option too.
- Immersion Blender: If you don't have a blender, this is your next best choice. Just be sure to soak the cashews for longer to ensure you get the same smooth consistency.
- Food Processor: If you don't have a blender or immersion blender, this will also work. Again, be sure to soak the cashews for longer.
FAQs
Here are some of the most frequently asked questions about healthy chipotle salad dressing.
Traditionally, it's made with chipotle peppers, lime juice, herbs and spices, sour cream and mayonnaise.
For the vegan version, we use a vegan mayo. In this recipe, that's made using cashews. However, you can purchase a store bought alternative to make this recipe even easier.
You can turn down the heat by mixing in additional soaked cashews, vegan mayonnaise or lemon juice. All options will dilute the heat.
You can turn up the heat by adding an additional chipotle pepper.
That's probably because you didn't soak your cashews for long enough. Be sure to leave them overnight or for the full 30 minutes in boiling hot water.
If you're in damage control mode, try adding extra water to help your blender out. You may need to add extra spices to ensure it doesn't taste watered down. You can also try switching to an immersion blender, as it may do a better job on a smaller, chunkier batch.
Recipe Video
Want to see how I make this recipe? Watch the video below!
How To Serve
Now that you have a delicious, healthy vegan chipotle ranch dressing, it’s time to build the perfect meal with it. Here’s a few delicious options.
- Drizzle it on. This dressing pairs perfectly with Mexican-inspired salads or bowls. Add a spoonful to your next taco salad or burrito bowl.
- Dollop it on. There’s many ways to go about this, but I personally love adding chipotle sauce to tacos, burgers, sandwiches and wraps. It's a spread that adds extra tang to every bite.
- Dip it in. This is the perfect dip for sweet potato fries, cauliflower wings or even pizza.
Similar Recipes
Still hungry? If you enjoyed this recipe for vegan chipotle ranch, I invite you to check out my collection of easy healthy condiments or check out the ones below that I hand selected for you.
Print
Vegan Chipotle Ranch Dressing
- Prep Time: 30
- Cook Time: 5
- Total Time: 35
- Yield: 1.5 cup
- Category: Condiments
- Method: Blender
- Cuisine: Mexican
- Diet: Vegan
Description
This creamy vegan chipotle ranch dressing will quickly become your favourite dressing and dipping sauce. The best part? It's a condiment that's made without dairy, gluten or refined sugar.
Ingredients
-
1 cup raw unsalted cashews (soaked in hot water for 30 minutes or overnight in cool water)
-
1 tablespoon lemon juice
-
1 tablespoon apple cider vinegar
-
1 cup of of unsweetened non-dairy milk or water
-
1.5 chipotle peppers in adobo sauce
-
2 teaspoon adobo sauce
-
½ teaspoon sea salt
-
1 clove garlic or ½ teaspoon garlic powder
-
½ teaspoon onion powder
-
½ teaspoon smoked paprika
-
½ teaspoon of dried dill or a pinch of dill weed
Instructions
- Place cashews in a small bowl and cover with boiling water. Soak for 30 minutes. Alternatively, you can soak overnight in cool water.
- Drain and rinse cashews.
- Transfer cashews into your blender and add remaining ingredients, except dill.
- Blend on high for 2 minutes or until a creamy and smooth texture is achieved. Pause and scrape sides as needed.
- Add dill and pulse twice at low speed to mix in.
- Refrigerate for 3 hours for best consistency and flavour.
- Enjoy on salads, bowls, sandwiches, or as your favourite dip.
Notes
- Don't have a blender? No worries. You can use a food processor or immersion blender instead. Although, the consistency will be slightly less smooth than when prepared with a blender. With both alternatives, be sure to soak the cashews for an additional 10 minutes.
- Dressing too thick? Add additional almond milk or water to thin the dressing.
- Dressing too thin? Add additional soaked cashews or vegan mayonnaise. My favourite is Primal Kitchen avocado mayo.
- Let the dressing sit before use. All cashew-based dressings will thicken as they sit. This time also allows the flavours to come together.
Keywords: healthy condiments, blender recipes, easy recipes
I want to hear from you!
If you made these healthier pumpkin chocolate chips cookies or any other recipe on CaiteyJay, please take a minute to rate it and leave a comment below.
Take some pictures? Please tag me on Instagram or use the hashtag #caiteyjay. I'll be sure to share your creations to my stories.
Carol
I took my cashews out of the boiling water earlier than 30 minutes on my first attempt. They weren’t soaked enough for my blender to turn them into the smooth consistency we’re all looking for. Be sure to soak for the full time. Flavour was delicious though!
★★★★★
LilVegan
Happened to have 2 big bags of walnuts, so I'm gonna try to use those