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+ servings
Pouring dressing on a salad

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 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings 18 tablespoons (approximately)
Calories 62kcal



  • 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. 



*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.


Calories: 62kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Fiber: 1g