This creamy vegan ranch dressing really delivers on flavor and will soon become your go-to vegan ranch recipe. Divine as a dressing or dip.
I was soooo thrilled with this vegan ranch dressing.
It turned a simple snack of carrot and celery sticks into a gourmet treat.
In fact after tucking into the carrots and celery sticks it awakened a serious desire for some (ever so slightly) less healthy potato chips. So I sent Jaye off to the store to get some because this ranch dressing was so good I wanted to eat ALL of the rest of it with potato chips.
So whether you’re going to eat it with carrot and celery sticks or potato chips or pour it over salad, you’re just going to love it, that I am very sure about.
You’ll also love our vegan tartar sauce and vegan yum yum sauce.
So What Does Vegan Ranch Dressing Taste Like?
It tastes EXACTLY like non-vegan ranch dressing, no really, it is exactly like it.
So there is nothing to miss in the vegan version, it might just be the best vegan ranch dressing you’ve ever made!
A classic ranch dressing uses mayonnaise, buttermilk and fresh herbs and flavorings. So for the vegan version we used a vegan mayonnaise and vegan buttermilk: made with some lemon juice and non-dairy milk, and fresh herbs and flavorings.
This was all that was needed for a totally delicious vegan ranch dressing. And really, no one would be able to tell the difference.
How To Make Vegan Ranch Dressing
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan mayonnaise to a mixing bowl.
- Add 1 teaspoon lemon juice to a measuring jug and then add soy milk up to the ¼ cup (60ml) line. Let it curdle into vegan buttermilk. Add the vegan buttermilk to the bowl with the mayonnaise.
- Add dried dill, fresh chopped parsley, chives, crushed garlic, sea salt, ground black pepper, cayenne pepper and distilled white vinegar.
- Mix everything together.
- And your ranch dressing is ready to serve!
Ingredient Notes
- Vegan mayonnaise – a creamy vegan mayonnaise works best for this.
- Vegan buttermilk – this is ideally made with soy milk for the richest, creamiest version. However it can also be made with almond milk.
- Fresh herbs – fresh chopped parsey and chives bring so much flavor and freshness to this dressing.
- Dried dill – is an ingredient we fell in love with when we made our vegan tzatziki!
- Crushed garlic, sea salt, ground black pepper, cayenne pepper and distilled white vinegar – round the flavors out to perfection and you have a dressing that you will just want to use on everything.
Serving Suggestions
It’s totally divine as a dip for some baked potato fries. It’s also next level on any salad. Or dollop some on top of a vegan burger. Or just chop up some fresh veggies like celery sticks and carrots to serve alongside it. It’s also amazing as a dip for potato chips.
Storing Tips
Keep leftover homemade ranch dressing in an airtight jar in the fridge and consume it within a week. It’s so good you’ll be looking for ways to use it up though!
More Vegan Salad Dressing Recipes
- Our tahini salad dressing is divine poured over anything and everything and our vegan caesar dressing is of course wonderful on a vegan caesar salad!
- Our vegan green goddess dressing and our cashew dressing are both so gorgeously green in color and truly delicious. And don’t miss our vegan blue cheese dressing either.
- Our vegan thousand island is divine on a salad or as a topping and if you want to make your own vegan mayonnaise, our recipe is wonderfully tangy and perfect to use as a salad dressing too.
- And then let’s not forget the vegan aioli and vegan cashew cream these are also great options when you want a dollop of something to put on top of a salad!
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Ranch Dressing
Ingredients
- 1 cup Vegan Mayonnaise (240g)
- ¼ cup Vegan Buttermilk (60ml) 1 tsp Lemon Juice + Soy milk added up to the ¼ cup (60ml) line*
- 1 tsp Dried Dill
- ¼ cup Fresh Chopped Parsley
- 2 Tbsp Fresh Chopped Chives
- 1 tsp Crushed Garlic
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ⅛ tsp Cayenne Pepper
- ½ tsp Distilled White Vinegar
Instructions
- Add the mayonnaise to a bowl.
- Add 1 tsp lemon juice to a measuring jug and then add soy milk up to the ¼ cup line and mix it up. It will curdle into buttermilk. Add it in to the bowl with the mayonnaise.
- Add the dried dill, fresh chopped parsley, chives, crushed garlic, sea salt, black pepper, cayenne pepper and white vinegar and mix everything in together.
- Serve with fresh chopped vegetables or chips as a dip, over salads as a dressing, or as a spread on sandwiches and inside wraps.
Video
Notes
- You can switch soy milk for almond milk when making the vegan buttermilk if you prefer.
- Distilled white vinegar is really the winning ticket here, you really won’t believe how much flavor it creates! If you want to switch this for apple cider vinegar you can go ahead, but flavor wise, white vinegar is really the winner.
- This recipe makes around 1 and ½ cups of ranch dressing.
- Keep leftover dressing in an airtight jar in the fridge and consume it within a week.
It’s good!!! Used Veganaise, Tofutti sour cream instead of buttermilk and minced green onion tops instead of chives. Thick and delicious right after mixing. Great way to use up fresh parsley.
Thanks for the great review Arlen!
This was amazing! So creamy and those fresh herbs really make it.
👍👍👍
Thanks so much Toni!
This ranch dressing recipe is the real deal if you want ranch dressing you need to do this recipe like now!!! I even set aside the ranch dressing and added blackened ranch seasoning. This is a top notch recipe.
Thanks so much Phoenix!
Will it thicken up as it chills in the refrigerator?
Not really! If you want a super thick version you can reduce the amount of vegan buttermilk you add to the recipe. But usually as long as you are using a nice thick/creamy vegan mayonnaise, it is already pretty thick.
This recipe looks really good. I would like to try. How long will it last in the refrigerator?
A few days (3-4) in the fridge.