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Eva’s “Better Than Ranch” Dressing

Condiment Recipes Dips and Spreads Salad Dressings, Marinades
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Well, it's official. I have a serious girl crush on the delightful Eva Rawposa and Venita Hale from Uncooking 101. Those of you who haven't had a chance to see what all the fuss is about, check out her amazing RAWkstar recipes on her blog and indulge. There is something for everyone, from really simple "blend and pour" recipes (which I LOVE) to more detailed salads and other delicious healthy meal ideas. But her raw recipes all have one thing in common: they are made with whole foods and enzymes, and are bursting with flavor and nutrition. I have tried a ton of the recipes off this site and it really IS "uncooking101!" Some of my favorites are the delectable lobster (mushroom) bisque, creamy butternut squash soup, blueberry pecan pie and the raspberry coconut parfait. 

Today I am sharing Eva's amazing "Better-Than-Ranch" dressing because it is absolutely to die for! It is a bold title, but it delivers on it's promise. This is one of those recipes that will become like a little black dress in your culinary closet -- it works for most occasions and never goes out of style. I am not a fan of stand pre-packaged salad dressings. I like to dress up, not dress down! This dressing is fresh, free of additives and preservatives, and really does taste better than store-bought ranch dressing.

I will admit that there are some wonderful, natural, organic dressings available at health food stores. However, I never get excited about anything on a grocery store shelf that I can make better myself. And there is nothing better than serving up an easy salad, having people comment on how yummy the dressing is, and being able to say that you made it from scratch. As opposed to grabbing for the ubiquitous, boring bottle of a generic “Fat Free Plus” variety that clogs most fridge doors.

This recipe is incredibly versatile. If you follow the recipe exactly, you will have a delicious rich thick creamy dip to serve with veggie chips and raw veggie sticks. Just chill in a sealed container for a couple of hours and allow to thicken. Although I gobbled it up straight out of the blender and it was fantastic!

This dip certainly beats the dairy laden, colon clogging, “run of the mill” “pots of slop” on offer at generic grocery stores. If you add 1/2 cup - 1 cup of water (as much as you need for the desired consistency) you can thin this dip out to create a delicious salad dressing. I put it over some raw shredded veggies last night for dinner and it was amazing. Eva also says it is amazing on raw burritos and sandwiches. Just make sure you give yourself at least two hours to soak the cashews and the dates to hydrate them. But I also made it without doing this and it was still amazing for those of you who forget or don't have time.

This dressing is perfection as it is. But feel free to put your own signature on it. Just like our favorite black dress, accessorize it, blend it with your own style, and you have a winner that matches your personality every time. You could add more garlic to give it a bit more of a zing. You know how partial I am to a garlic hit. Feel free to add more fresh herbs. I just kept blending and tasting until I got my perfect blend. 

I must admit, that just like mayo, I've never been a fan of ranch dressing. Those of you who have been following me know that I am not really a condiment person in general. I have never really liked ketchup, mustard or relish. As I said in my mayo post, "I was a plain Jane, lost in the condiment kingdom." Having said that, I absolutely love Eva's raw vegan spin on this classic favorite. It is probably because it satisfies the cream dreamer in me without having to "coat-check" my colon!

Give this raw ranch a spin in your blender and you will not be sorry. This recipe is a stunner, a winner, and not to be missed!

This recipe published here with permission from Uncooking 101. 

Raw Vegan Ranch Dressing

Eva’s “Better Than Ranch” Dressing

  • 1 cup raw cashews, soaked in filtered water for 2 hours and drained
 (soaking is optional)
  • ¼ cup fresh lemon juice
¼ cup apple cider vinegar

  • 2 dates soaked in 1 1/2 cups of filtered water and then pitted
1/2 cup date soak water (discard the rest of soak water or add it to a smoothie)

  • 2 - 4 large cloves garlic

  • 2 tablespoons red onion

  • 1½ tablespoon Herbamare
  • 1 tablespoon fresh continental parsley chopped finely
½ teaspoon fresh dill chopped finely

  • 1 tablespoon green onions chopped finely
  1. Place all ingredients except the fresh herbs into your blender and puree until smooth and creamy.
  2. Stir through the herbs.
  3. If using as a dip, place mixture in an airtight container and chill for about 2 hours to congeal and thicken before serving.
  4. If you're like me and can't wait, the "scoff and devour immediately" approach is s'blended too! 
  5. If using as a dressing, add about 1/2 cup - 1 cup of filtered water to thin out. 

This recipe published here with permission from Uncooking 101. 

Tip: selecting and storing raw cashews

“Raw” cashews are widely available in pre-packaged bags as well as bulk bins. Always purchase from a supplier where there is a high turnover to ensure freshness and quality. Look for plump cashews that are uniform in colour. Avoid the limp and shrivelled ones. Cashews should smell nutty and sweet. If they have a sharp or bitter smell they have gone rancid. To preserve the precious oils, store cashews in a sealed glass jar in the fridge for up to six months. Always soak cashews before using to remove the enzyme inhibitors and make them more digestible.

This is AMAZING!!!!!


I know! I LOVE this recipe!!!! Thanks Eva :)

this could be great as a salad dressing…nutritious dressing!


Yes! This is a FANTASTIC salad dressing when you thin it out. I actually prefer it that way :)

I can’t wait to make this. You made it sound so good!
I checked out Uncooking101 and there are some really great recipes there. Will you be doing more recipe swaps? I would love to know more about the websites you enjoy cooking or uncooking from.


Hey Piggy Alex =)
This dressing IS S’BLENDED!
I will be featuring more of my favourite websites and blogs in the coming months as part of my new “Trough Swap” series coming to my new site this week.
I am really excited about it!


Looks fantastic! I think I could eat that for a whole lunch…with an endless supply of raw crudites. Yes, yes!


YES! It is SOOO good that way!

What if you are allergic to tree nuts and peanuts can you offer any suggestions?

You could use a base of tofu or coconut meat. You will just need to tweak the other flavours.

All I can say about this dressing is….WOW! I just made it to put on a salad for a pot luck today and WOW! I will check out more of Eva’s recipes and her site. Thanks again for sharing so many fantastic easy recipes.


WOW is right! Eva ROCKS!
So happy to share these amazing recipes and so glad you checked out Eva and her fantastic site! LOVE LOVE LOVE her!

What did I do wrong?  The ACV is quite pronounced and it just doesn’t taste very good.  I guess I will try to doctor it up.  If anyone had a suggestion I would love to hear from you.  Thanks


Reduce the ACV by half next time and add to taste. It is quite pronounced. You can also add more water.

Excuse me for asking but what is ‘herbamare’ ? it’s an ingredient called for in the better than ranch dressing.  :)


Sorry, Herbamare is a proprietary blend of dried herbs by the Swiss naturapath A Vogel. It is widely available in health food stores and is absolutely delicious!

Hey Piggy Suzabelle! Add in 1/2 the quantities of lemon juice and apple cider vinegar and then add more to taste. You want might to add in some more filtered water to thin it out too. I found it a bit full-on the first time I tasted it. But know that if you thin it out and pour it over a salad it is DIVINE.
Piggy Stacy, Herbamare is a proprietary blend of dried vegetables and herbs from A Vogel. It is like a salt/flavour alternative that you can find at all heatlh food stores and some mainstream grocers.


How long do you soak the dates for?




Hey Piggy Lindsey,
It is best to soak the dates for at least a few hours to hydrate them. But I made this in a hurry the other day and only soaked them for two hours and the dressing was delicious.

You only need to soak the dates for about 1/2 an hour to two hours.

My son is sensitive to the cashew family (cashews, pistacchios, mangoes), is there another nut or other food that we could use to substitute the cashews? I’d love to make a Ranch-style dip to send in his school lunchbox. He’s sensitive to legumes (except peas and lentils), dairy, corn, soy, wheat, peanuts, watermelon, beef, chicken, salmon, tuna, sole celery, and asparagus. I’m new to all this and I only have one week before school starts, yikes! Help, please!


Hey Piggy Suni
Oh, your son sounds like my niece!
It can be so challenging to find something but we can work around it!
Can he tolerate fresh coconut meat or macadamias? You could make a vegan ranch style dip with those?
I will shoot you a private email and we can chat about some more options for school snacks :)

oh my goodness! i nearly ate the whole batch in one sitting. thank you for such a great recipe!


Hey Tracee,
Isn’t that recipe A-MAZING! Hard to quit eating!
Check out more of Eva’s recipes.
She is wonderful :)

Can you use anything else other then the cashews in this recipe?  Trying to avoid using so many nuts and fresh coconut meat is not my favorite.  Thanks


Hey Dianne,
You could use tofu as the base for this dressing.
It won’t be raw but you will get a similar flavour and consistency.

Do the cashews make a big difference in taste?  I just made this and used tofu - waaaayyy to acidic.  I ended up washing my salad off and using store bought ranch.  I would like to try this again but I don’t want to waste the cashews as they are sooo expensive in my area

Hey Dianne,
To make this less acidic start with just a teaspoon of apple cider vinegar and a teaspoon of lemon juice and keep adding to taste until you get the flavour you want. This dressing is better with the cashews.

This was great…yes a little acidic…bytes loved it….I couldn’t wait to chill ate it on my kale salad..yum


Yes! This has a little bite to it! LOL!
I love to water it down a bit and it is DEELISH!

Do you put green onions before blending


Hey Michelle,
I have made it both ways.
I have blended the green onions and also stirred them through.
I like blending them better for depth of flavour.
Enjoy :)

This is such a great ranch…second batch Ive done so far… Love it with kale

Yes! LOVE this with kale too :)
So glad you are enjoying this!

I was just curious what the nutritional value is such as the calorie and carb break


Hey Kali,
As I am not a nutritionist, I do not list nutritional profiles for my recipes.
You can punch the ingredients into Cronometer or Nutrition Data and found out all of this information.
I hope this helps.

It would be helpful to know how much this makes and what the nutritional data would be on this recipe.


Hey Dana.
Because I am not a nutritionist or dietician, I don’t post nutritional profiles on my recipes. Sorry about that. But, you can plug the ingredients into third party software like nutrition data or cronometer. I hope this helps.

What can I substitute for herbamare?


Herbarmare is just a proprietary blend of herbs and spices with some natural salt. You could add any blend of herbs you like to this.

This is the BEST garlic spread! All natural no preservatives a must taste spread. After one taste your taste buds crave another tantalizing bite!
Raw garlic, olive oil, lemon juice & salt . Dip a pita chip in it. Spread on pizza, mix in mashed potatoes, dip a bite of BBQ’d meat & grilled bell pepper! It’s yummy


Oh, I am so pleased you enjoyed this. I LOVE this recipe too.

This is amazing! Thanks for sharing :)


Yes! Eva’s recipes are amazing. I love this one and make it so often.

OMG! This is amazing. This is exactly what Ive been looking for but better! I can not believe how good this tastes. Thank you so much for sharing this.


Wonderful. I love this recipe, too. I am so glad you enjoyed it.

I used kombucha instead of the ACV. YUM! Thanks, great recipe!


Fabulous idea! So glad it was a success Dawn!

Will this last in the fridge for a week if I make it ahead of time?


Yes, it lasts for about 5 to 7 days in the fridge.

Makes a great coleslaw too. Good stuff, no oil.


Awesome idea! Thanks for sharing Phillip!

So delish! I subbed a tsp of coconut sugar for the dates and it worked fine. Also added some organic mayo for flavor.


Awesome. Thanks for sharing your experience. Love it!

The store didn’t have plain cashews (only ones with BHT) so I used macadamia nuts instead.  YUM!  This recipe is awesome.


Awesome. Great to know. I love macadamias!! Thanks for sharing your tweak.

I have a jar of Bragg organic Sprinkle (24 herbs and spices).  Is this anything like Herbavare?  I have never tried either one.


Are you sure that 1 1/2 TBSP of Herbamare is correct? It is REALLY salty with that amount to the point it was inedible. Wasted expensive cashews and herbs because of that. And it is way too sour. Definitely needs to cut down on the Herbamare and the ACV or lemon juice.

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