This vegan ranch dressing recipe is creamy and peppery and can be use for salads or as a dip for vegetables. It only takes a few minutes to make in a mason jar or any type of container.
Vegan ranch is sometimes hard to find in stores, and if you can find it, it’s usually expensive or only available at certain supermarkets. Because of this dressing unpredictability, I simply started making my own. It tastes better than the store bought kind, I always have the ingredients on hand, and I can adjust the consistency whether I’m using it as a dressing or dip. And as a bonus, it’s super easy to make because you can just dump all of the ingredients in a mason jar and shake it up until it’s smooth.
Dried or fresh herbs?
I included measurements for both dried and fresh herbs in the recipe. I’ll usually make this dressing with dried herbs for simplicity’s sake, but when it’s summer, I’ll pluck some fresh herbs out of the garden. Of course fresh herbs are going to taste fresher, but the ranch is tasty with dried herbs, fresh herbs, or a combo of both.
Dressing or dip?
If you follow the recipe exactly, the dressing will be a thick pourable consistency. If you prefer a thicker ranch for dipping replace some of the milk with vegan mayo. If you prefer it to be thinner, replace some of the mayo with milk.
As for the best type of milk to use, I recommend unsweetened or low sugar oat milk or cashew milk. Both of these milks are creamy and have a neutral flavor. I’ve used the plain Silk Oat Yeah oat milk which isn’t unsweetened, but it has such a small amount of sugar that it doesn’t taste sweet. I love that we live in a world where there’s approximately 8000 types of non-dairy milks to choose from so we can decide which type of milk is best for a particular recipe.
- 3/4 cup vegan mayonnaise
- 1/4 cup non-dairy milk, unsweetened
- 2 teaspoons apple cider vinegar
- 1 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1 teaspoon dried parsley, or 2 teaspoons fresh
- 1/2 teaspoon dried chives, or 1 teaspoon fresh
- 1/4 teaspoon dried dill, or 1/2 teaspoon fresh
- Salt and pepper to taste
- Combine all ingredients in a mason jar.
- Stir or shake to combine.
- Keep in the refrigerator for up to 2 weeks.
- Be sure to use an unsweetened non-dairy milk for this recipe. It will have an oddly sweet flavor otherwise.
- My favorite type of milk to use in this recipe is oat milk or cashew milk. Both of these milks are thick and have a very neutral flavor, whereas soy milk can add an undesirably beany flavor.
Nutrition Information:Yield: 16 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 54Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 58mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
What to do with your vegan ranch dressing
Besides putting it on a salad, here are a few ways to use your homemade vegan ranch dressing.
Dip vegetables in it
Chop up some carrots, celery, and broccoli for a tasty, healthy snack. Baby carrots and ranch was one of my favorite snacks as a kid.
Use it as a dip for Buffalo cauliflower
And I’ve got a Buffalo cauliflower recipe for ya right here.
Eat it with pizza
If you’ve never tried dipping your pizza in ranch, you’re in for a treat! Try my Buffalo Cauliflower Pizza.