|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||0%|
|Total Sugars 2g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This homemade vegan ranch dressing is a great option for people who can't eat eggs or dairy or choose not to do so. Creamy and delicious, with the perfect balance of seasonings, our easy recipe for ranch dressing might stop you from buying packaged ranch altogether. It's made from vegan mayonnaise, herbs, and seasonings and has the perfect tang and bold flavors that you'd expect from ranch. Great for dipping chips and crudités, it can double as a salad dressing, but it might also be your new favorite addition to cold potato and pasta salads. And this dressing keeps very well in the refrigerator, so you can make it and use it during the week—if you can resist eating all of it in one meal.
Note that although soy milk and other non-dairy milk substitutes, such as almond, rice, or coconut milk often can be used interchangeably, this particular recipe will work best with plain or unsweetened soy milk. Anything else may slightly change the taste of the finished dressing.
Besides providing a dairy- and egg-free alternative, this recipe is also nut free. Depending on the vegan mayonnaise you buy, this ranch dressing potentially can be gluten free, but it depends on if the mayonnaise has wheat-based ingredients that are commonly used as emulsifiers and thickeners. Double-check your labels before buying. We recommend using apple cider vinegar for the best flavor, but in a pinch, you can use white.
1 cup vegan mayonnaise
1/4 cup soy milk
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt, or to taste
1 dash ground black pepper, or to taste
1 tablespoon apple cider vinegar, or white
2 teaspoons fresh parsley, finely chopped
1/2 teaspoon fresh dill, or 1/4 teaspoon dried dill; finely chopped
Gather the ingredients.
Place the vegan mayonnaise, soy milk, garlic powder, onion powder, salt, pepper, and vinegar in a blender or food processor and process it all together until smooth and creamy.
Add in the fresh chopped parsley and the dill and pulse together just until the parsley and dill are both very finely minced.
Taste test and adjust the seasonings to your liking, adding more salt or pepper.
Transfer to a small bowl or serving container and place in the fridge. The dressing will thicken slightly and set as it cools.
How to Use Vegan Ranch Dressing
Vegan ranch is a perfect accompaniment for many vegan dishes, like cauliflower wings, fried mushrooms, or simply as a dip for vegetables or chips. Here are other ideas on how to make the best out of this tasty dressing:
- Combine your favorite cooked pasta with the vegan ranch, adding finely diced peppers, red onions, black olives, cherry tomatoes, and diced celery to make a quick and delicious vegan pasta salad. Likewise, you can use it on cubed cooked potatoes, adding other vegetables to make a vegan potato salad.
- Use abundant dressing on chopped romaine hearts, adding a generous amount of vegan parmesan cheese to make a deliciously creamy salad. Radicchio and endives also go great with this dressing.
- Serve the dressing with vegan burgers or hot dogs, or use it as a spread on vegan sandwiches or wraps.
- Use leftover rice, cooked peas and carrots, canned garbanzos, and ranch dressing to make a refreshing rice salad.
- Add a bit of extra mayonnaise and less soy milk to make a thicker dressing to use with vegan empanadas or turnovers.