Ranch Dip with lemon and chive

Herbed Ranch Dressing

Print this recipe!
Makes About 1 Cup

Remember as a kid when the only way you ate raw veggies was when they were covered in ranch sauce? Ya, that was us too! And look how far we’ve come… Good thing smart moms always know the trick!

So that’s why we’re excited to share this amazing vegan Herbed Ranch Dressing recipe just in time for Back to School. Smart mom and by CHLOE. Contributing Chef, Lauren Kretzer just knew her recipe would be perfect for Back to School prep.

It’s great for dipping veggies, on top of pizza, on salads, or maybe just maybe by the spoonful. And FINALLY Chef Lauren has created a delicious vegan version you can make at home to satisfy your ranch cravings and serve with all those snacks for Back to School!


*Check out our other Back to School ideas with our Back to School Essentials Guide, No Bake Cookies, Califia Farms’ Fruit Dip, and Lunchbox Fun Ideas.


1/2 cup + 2 Tbsp raw unsalted cashews

1/2 cup water

1/4 cup lemon juice

2 cloves garlic

2 Tbsp shallots, minced

1 Tbsp fresh parsley, minced

1 Tbsp chives, finely chopped

1 Tbsp fresh dill, minced

1/2 tsp sea salt


Soak raw unsalted cashews in water for at least 2 hours.

Drain and rinse thoroughly.


Place drained cashews, water, lemon juice, garlic and minced shallots into a blender.

Blend until completely smooth.

Transfer mixture to a small bowl and gently fold in minced parsley, finely chopped chives, minced fresh dill and sea salt.

Season to taste.

Notes + Serving Tips

Serve as a salad dressing, or as a dip for fresh vegetables, your favorite chips, or veggie nuggets.

Store for up to 1 week in the refrigerator.