Vegan Ranch Dressing [Nut-Free, Gluten-Free]

This Vegan Ranch Dressing tastes so much like its dairy-based counterpart, you won’t believe it’s vegan. Not only is it perfect for salads, but it also makes a delicious dip for veggies, chips and more. It’s also nut-free, easy to make and requires less than 10 ingredients and just 5 minutes of prep time.

It all started with my Vegan Ranch Chickpea Veggie Burgers. When I told my coworker about the burgers, she thought I said I made vegan ranch dressing, and I think she almost jumped out of her chair from excitement.

Unfortunately, that wasn’t exactly what I had said, just what she wished I had said.

She went on to complain that she just couldn’t find a vegan version of this American staple that met her standards. “The store-bought varieties just don’t taste the same,” she said.

As a new vegan, she was on the hunt for a satisfactory replacement for her favorite dressing.

So, I figured if I could make a ranch-style veggie burger, I could make a vegan ranch dressing too.

Using the same seasoning blend in my burgers, I was able to create a creamy vegan dressing that made the cut. Not only did my vegan coworker absolutely fall in love with this dressing, but my non-vegan coworkers also went bananas over it. They just couldn’t believe it was vegan!

Made with vegan mayo, soy milk, apple cider vinegar, parsley, garlic powder, onion powder, dill, kosher salt and white pepper, it surely was 100% vegan. 🙂

What to eat with vegan ranch dressing (besides salad)

When I took the dressing to work, I also brought in samples of my Buffalo Chickpea Meatballs. Not only was the dressing a hit, but so were these tasty little meatless meatballs. A win-win I must say!

In addition to the Buffalo “meatballs,” this dressing makes a great topping for the vegan version of my Buffalo Chickpea Burgers too.

I also enjoyed dipping some chickpea nuggets (coming soon to the blog) as well as all kinds of veggies into this ranch dressing.

And of course, good old potato chips, French fries and sweet potato fries work well too! 😉

What mayonnaise works best in vegan ranch dressing?

I have made this dressing several times and have tried it with a different brand of vegan mayo each time, including Follow Your Heart Vegenaise, Earth Balance Original and Just Mayo.  Personally, I prefer it made with Earth Balance, which is the brand shown in the photographs for this post. 

How to make vegan ranch dressing

Start by adding unsweetened, plain soy milk to a pint-size mason jar. Then, add apple cider vinegar.

Whisk with a fork to combine.

Next, add dried parsley, garlic powder, onion powder, dill, kosher salt and white pepper.

Then, add vegan mayo.

Whisk with a fork to combine all of the ingredients.

Then, place the lid tightly on the jar and shake vigorously to ensure all ingredients are well-incorporated.

Refrigerate for at least 2 hours. Stir before serving.

So, what do you think? Let me know in the comments below. 🙂

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5 from 5 votes

Vegan Ranch Dressing [Nut-Free, Gluten-Free]

This Vegan Ranch Dressing tastes so much like its dairy-based counterpart, you won’t believe it’s vegan. Not only is it perfect for salads, but it also makes a delicious dip for veggies, chips and more. It’s also nut-free, easy to make and requires less than 10 ingredients and just 5 minutes of prep time.

Course Dip, dressing

Cuisine American, Gluten-Free, Vegan

Keyword dairy-free, dressing, egg free, gluten free, meatless monday, nut free, ranch dip, ranch dressing, salad dressing, vegan, vegetarian

Prep Time 5 minutes

Chilling Time 2 hours

Total Time 5 minutes

Servings 18 tablespoons (approximately)

Calories 62kcal

Author Sherri Hall

Ingredients

• 3/4 cup vegan mayonnaise (see post above for brand suggestions)
• 1/4 cup unsweetened, plain soy milk plus 1-2 additional tbsp if you like a thinner dressing (I used WestSoy)
• 1 1/4 tsp apple cider vinegar
• 1 tbsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried dill weed
• 1/4 tsp kosher salt
• 1/8 tsp white pepper

Instructions

• Add soy milk to a pint-size mason jar. Using a fork, whisk in apple cider vinegar.
• Add dried parsley, garlic powder, onion powder, dill, kosher salt and white pepper followed by mayo. Whisk with a fork to combine.
• Seal the mason jar and shake vigorously to ensure all ingredients are well-incorporated.
  
• Refrigerate for at least 2 hours. Stir before serving. 

Notes

*If you prefer a thinner dressing, you can add 1-2 more tablespoons of soy milk. 

Storage Instructions: Store dressing in sealed mason jar or other airtight container for up to 5 days.

If you don't have a mason jar, you can use a bowl to whisk all of the ingredients together. Ensure to whisk well since you will be skipping the shaking step.

This recipe has not been tested with milk other than soy.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice. Nutrition information was calculated using 1/4 cup of soy milk.

 

 

 

Nutrition

Calories: 62kcal | Fat: 6g | Sodium: 87mg | Potassium: 6mg | Vitamin A: 0.1% | Vitamin C: 0.1% | Calcium: 0.5% | Iron: 0.3%

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