Name: Vegan Ranch Dressing
Prep time: 5 min
Total time: 65 min
Ingredients: 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; 3/4 cup gluten-free, vegan mayonnaise ((see post above for brand suggestions)); 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

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

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Ranch dressing being poured on a salad from a mason jar

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.

Dipping broccoli into vegan ranch 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. 🙂

Dipping a carrot into vegan ranch dressing

What to Eat with This Ranch Dressing/Dip (Besides Salad)

When I took this ranch 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 my Buffalo Chickpea Burgers too.

Vegan Buffalo Chickpea Burgers on lettuce with ranch dressing and avocado

I also enjoyed dipping some vegan chicken nuggets as well as all kinds of veggies into this delicious ranch!

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

What mayonnaise works best in this recipe?

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 12- or 16-oz. mason jar. Then, add apple cider vinegar.

adding apple cider vinegar to the soy milk in a mason jar

Whisk with a fork to combine.

stirring vinegar into soy milk with a fork

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.

spoon in mason jar after stirring together 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 1 hours Stir before serving.

Storage Instructions

Store dressing in the refrigerator for up to 5 days in the sealed mason jar. Stir before each use.

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5 from 7 votes

Vegan Ranch Dressing

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

Chilling Time 1

Total Time 1 5

Servings tablespoons (approximately)

Calories 62kcal

Author Sireesha A.

Ingredients

¼ cup unsweetened, plain soy milk plus 1-2 additional tablespoon if you like a thinner dressing (I used WestSoy)
1 ¼ teaspoon apple cider vinegar
¾ cup gluten-free, vegan mayonnaise (see post above for brand suggestions)
1 tablespoon dried parsley
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill weed
¼ teaspoon kosher salt
⅛ teaspoon white pepper

Instructions

Add soy milk to a 12- or 16 oz. 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 1 hour. Stir before serving.

(Please refer to the post above for instructional photographs and other helpful information for this recipe)

Notes

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

Storage Instructions: Store dressing in the refrigerator in a 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. If you use a different plant-based milk, you may have to adjust the measurements for both the milk and the mayo depending on how thick you like your dressing as some milks have a thinner consistency than the soy milk.

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 ¼ cup of soy milk.

Nutrition

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