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.
This is the vegan ranch recipe I’ve been looking for!! So good!
Yay! Thanks Christina!
This is really perfect. Thank you! Fresh! Flavorful. yum.
Thanks so much Linda!
Love it and it’s so easy to make!
Thanks Michelle!
Thank you for this recipe, I’ve been so intimidated to make my own dressing. This was sooooo easy and my dressing turned out amazing! I didn’t have soy milk so I used cashew milk. Tastes great. I doubt this dressing is going to last more than 2 days in my house, the whole family loved it!
Awesome Monique! Thanks for the wonderful review!
I made the recipe with almond milk for the buttermilk! My ranch came out pretty watery but the taste is SOOOO good. is there anyway to make it thicker?
Hi Tori, so glad the taste was good, but sorry to hear it was too watery. Almond milk is much thinner than soy milk, so that might be the reason, you could try adding a little less buttermilk next time if you use almond milk and just see how the consistency is. All the best!
I just had to leave a review this sauce is AMAZING! I’m currently on a detox and couldn’t find any vegan dressings and I’ve been craving buttermilk so I came across this recipe and decided to give it a try and boy was that a great decision. My whole family is hooked I’ve made it twice already since coming across it!
Awesome Janelia! I’m so happy to hear that. Thanks for sharing!
Hi there! Do you think subbing oat milk would work for this recipe? I don’t tolerate almond milk or soy milk, but know that oat isn’t always a perfect sub! Any reason you think it may not be?
Thanks!
I think it would be fine. Even if it doesn’t curdle into buttermilk, it would still be fine. 🙂
Made this tonight. Perfect! My partner, who is not vegan and lives for ranch dressing, says it’s the best ranch dressing she’s ever had. This will feature heavily in the dressing rotation at our house for sure.
Thanks for a great recipe!
Yay! So happy to hear that! Thanks for the wonderful review Kirsten. 🙂
Thank you so much Kirsten for leaving a comment! I’m definitely convinced to give this a try tonight!
The flavor is spot on and came out perfect ????
So happy to hear that Lillian, thanks for the wonderful review. 🙂
Thank you soooo much for this recipe! Our oldest daughter has Crohn’s disease, and we’ve completely changed how we eat. She feels much better now; however, we’ve had to figure out to substitute some favorites in the house like ranch dressing. This recipe is great. I used dried chives instead of fresh to save time, turned out great. It was 1 tsp of dried for every 2 tsp fresh. With the recipe calling for 2 TBS, used 3 tsp of dried chives. Next time I will use granulated garlic instead of fresh to see how it turns out. Will also try with dried parsley the third go at it. We have to cook and make pretty much everything, so any time savers I can use, I do.
Thanks so much for sharing and the awesome review Erica! xo
I only have dried herbs. What’s the conversion?
I just made it with all dried herbs & used approximately 1/2 of what was called for the fresh kind, & it worked well. I did notice that it seemed to come out more salty than I like, so perhaps if you’re using all dried herbs, you might need to use less salt.
Hi! I would like to know if you used sweetened or unsweetened soy milk for the recipe?
I used a regular sweetened one but you could use either sweetened or unsweetened.
This is our favourite ranch recipe.
It’s so good. Definitely recommend.
Thank you. ?
So good to hear that Amanda! Thanks so much for the awesome review! 🙂
This is was great! I would suggest letting it sit in the fridge for an hour before serving just to let the flavors bend together. Overnight is even better! I grated the garlic instead of crushing it. I also used 1 tsp of dill paste instead. It gave it a subtle dill favor which was good because both my husband and I are not huge dill fans. I’m thinking I’m going to make this dressing with cilantro paste instead of dill and use it on a salad with chopped romaine hearts, cherry tomatoes, cucumbers and green onions. I get the seasoning pastes (cilantro & dill) at Walmart, they’re made by Trudeau. What I like about this dressing besides the taste is unlike many vegan, creamy type dressing recipes this one does not use cashews which are so expensive.
Awesome Laura, so glad you liked it. Thanks for sharing about your adjustments! 🙂
I used dried herbs instead of fresh and this turned out great. I added dry onion powder and garlic powder instead . I missed the hidden valley ranch from my pre vegan days, and could only get my fix from vegan restaurants (expensive & not convinent ) I thought , there must be a way to make this at home since I do not like the bottled vegan ranch as much. This is amazingly on point ! My family loved it ! Thank you!
So happy everyone enjoyed it! Thanks so much for sharing and the wonderful review. 🙂
Added some onion powder and used water instead of milk (veganized)
An ideal dressing for salads and super to eat with crisps, celery and carrot sticks