This Vegan Edamame Ranch Dressing combines the herby buttermilk zing of traditional ranch dressing with Asian-inspired ingredients, like edamame, white miso paste, sesame oil, rice vinegar and green onions, to create the ultimate unique and delicious dressing.
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How to Make Vegan Edamame Ranch Dressing
First, we’ll start by soaking the cashews to create our creamy base for the ranch dressing. Add the cashews to a small bowl and cover with enough warm water to completely cover the cashews. Set aside to soak for at least 4 hours, or up to overnight.
When it’s time to make the dressing, drain and reserve the soaking water. Transfer the cashews to a food processor or high speed blender. You may want the reserved water later to thin the dressing to the desired consistency.
Next, we’re going to make the vegan “buttermilk.” Combine the almond milk and lemon juice in a small cup. Let sit for a minute or so.
Transfer the vegan buttermilk to the food processor. Add the remaining dressing ingredients, apart from the reserved cashew water. Blend on high for 1 minute, or until smooth. Season with additional salt and pepper, if desired. You can thin down the dressing to your desired consistency with the reserved cashew water.
Cover and refrigerate in order to allow the dressing to thicken slightly. Or you can enjoy immediately.
How to Enjoy Vegan Edamame Ranch Dressing
We love to use this vegan edamame ranch dressing for just about everything.
Salad or Bowl Dressing: This dressing is perfect for drizzling atop salads or savory bowls. Try it on some of our favorites, like Herb Chicken & Peach Bowls.
Dips: Use it as a dip for fresh or roasted veggies, crackers, or chips. We also love to pair it with these Tofu Spring Rolls.
Wraps, Burritos and Burgers: Dollop a little (or a lot) onto your favorite burger, burritos, or wraps. It’s quite yummy on these Butternut Squash and Black Bean Burgers, Tofu and Miso Brown Rice Burritos, and in place of honey mustard in these Honey Mustard Cauliflower Wraps.
Stuffed Dishes: This dressing is even delicious on stuffed squash and loaded baked potatoes. This recipe was originally crafted for Spaghetti Squash with Sausage and Miso Mushroom, but is also a perfect complement to these Stuffed Sweet Potatoes.
How to Store This Dressing
Keep this dressing in a sealed, airtight jar in the refrigerator for up to 7 days.
Check out our other favorite dressing and sauce recipes:
- Honey Peach Vinaigrette
- Agave Citrus Vinaigrette
- Roasted Red Pepper Romesco Sauce
- Pumpkin Seed Pesto
- Lemon Vinaigrette
Vegan Edamame Ranch Dressing
Ingredients
- 1 c shelled edamame, steamed
- ½ c raw cashews, soaked at least 4 hours
- 3 green onions, sliced
- 2 garlic cloves
- ¼ c unsweetened almond milk
- ¼ c lemon juice
- ¼ c extra virgin olive oil
- ¼ c water (reserved from soaked cashews) (optional, for thinning)
- ¼ c fresh dill
- ¼ c fresh parsley
- 1 Tbsp rice vinegar
- 2 tsp white miso paste
- 1 tsp sesame oil
- salt and pepper, to taste
Instructions
- Soak the cashews in water for at least 4 hours or up to overnight. Drain and reserve the soaking water. You may need it later to thin the dressing, if desired.
- Combine the soaked cashews and all other dressing ingredients, apart from the reserved cashew water in a food processor or blender. Blend on high speed for 1 minute, or until the dressing is smooth. Thin to the desired consistency with cashew soaking water, if necessary.
- Transfer the dressing to an airtight container and refrigerate. Keep refrigerated up to 7 days.
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