Vegan Ranch Dressing

Creamy, delicious ranch dressing with no egg, dairy or sugar! Be sure to add this to your saved recipes and try it on your next salad.

Vegan Ranch Dressing on Salad

I feel like there are three kinds of people in the world: people who love ranch dressing, people who kind of like it, and people who don’t really like it at all. (You like how I really narrowed things down there?)

More to the point, I’ve known many people who looooove it – they put it on salads, dip fries in it, put it on vegetables, I don’t even know what all they come up with to do with it. Those people, if they have become vegan or can’t eat eggs or dairy…they’re gonna like this post.

Vegan Ranch Dressing

Personally I’ve always liked it fine but never been obsessed with it. But I was pretty excited to figure out how easy (and cheap) it is to make your own vegan ranch dressing at home! I haven’t tried buying a commercial vegan version (is there one? I’d think so but haven’t looked), but this tastes a heck of a lot like the regular ranch dressing I remember, and it’s cheaper than almost any brand I’ve seen, vegan or not.

It’s also super easy. Just put some canola (or other neutral oil) in the food processor with some soy milk (can’t say whether it works with other “milks” yet, but I wouldn’t be surprised if it does) and you’ll have a sort of gross looking mixture:

Vegan Ranch Dressing in Food Processor

Run the processor for maybe 10-15 seconds and, woo hoo, you will have a nice creamy dressing – it may be perfect ranch consistency right out the gate, or you may want to add a splash of soy milk to thin it out.

Vegan Ranch Dressing after Mixing

Then toss in some powdered garlic and onion (I normally prefer to use both of those things fresh, but in this application you probably will get better results from powdered for consistency purposes), a bit of lemon juice, some salt and pepper, and some dried parsley (you could probably use fresh parsley, if you minced it really fine). Blend again for another 10-15 seconds and taste – you made ranch dressing! I think as written this recipe has a slightly stronger garlic flavor than some ranch dressing, so you may want to start with half the amount of garlic and then add the rest to taste. The beauty of this is you can really season it to your exact specifications, it’s very customizable.

Vegan Ranch Dressing in Ramekin

So – are you a ranch person? Any other  favorite dressings or sauces you use on everything?

Vegan Ranch Dressing Served

Vegan Ranch Dressing

A creamy, delicious ranch dressing recipe. Egg free, dairy free, vegan, gluten free, soy free, refined sugar free.
Click stars below to rate, or leave a full review in the comments
4.96 from 21 votes
Print Rate it Now Pin Recipe
Course: Condiments & Sauces, Salad, Snack
Cuisine: American
Keyword: vegan ranch dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Jessica Verma

Ingredients

  • 1 cup canola oil or other neutral oil
  • 1/2 cup soy milk plus another splash if the original dressing is too thick (try to find one with minimal additives. I like Westsoy unsweetened. You can also use hemp or rice milk to make this soy free.)
  • 1 tsp lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp dried parsley
  • pinch or two black pepper to taste
  • 1/2 tsp salt to taste

Instructions

  • In a food processor or blender, combine oil and soymilk and blend for 10-15 seconds until creamy. 
  • Add lemon juice, garlic, onion, parsley, pepper, and salt and blend again for 10-15 seconds. 
  • Taste and serve, or keep covered in the fridge for a few days.
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

45 Comments


  • I am not a huge ranch person, but the husband is. Ranch dressing is the only processed food that we have in the house at the moment. Thanks for the recipe…I will be forcing the husband to make this version instead of brining home another bottle from the grocery store. 🙂

    • You’re absolutely right – my mistake! I have changed the recipe to say that you can use hemp or rice milk as well, I looked into it and it works with those in addition to soy. Thanks for pointing that out!

  • I’ve made a variation to this and found it tasted much better with fresh parsley, so you might want to give that a try. However, fresh parsley holds a lot of memories for me from when I was growing up, so maybe that’s why I liked it so much better. 🙂

    Thanks for the recipe! I can’t wait to try this one. Ranch seems to be the “everything” sauce of the South where I’m from. I never liked it much on salads, but loved to dip fries and veggies in it.

    A friend shared your site with me last night! I love it, and can’t wait to start reading all of your entries. 🙂


  • Thanks so much for posting this! I’ve been eating a ton of salad this summer and lately have been really craving ranch dressing. I went vegan a while back and didn’t think a non-dairy ranch was possible!

    I’ve really enjoyed your site and can’t wait to try out some of your other recipes, not to mention start implementing your Greener Every Week ideas!


  • Wow! This is so good. I didn’t have any onion powder on hand, so I added minced fresh onion (about 1/8 cup). Otherwise, followed recipe exactly. We are just transitioning to a vegan diet and my kids are going to LOVE this. Thanks! 🙂 PS Going to add some green chiles and cilantro to it to have over taco salad…


  • Hi!
    Oh how I have missed ranch dressing since going “clean”! I will definitely be trying this! I don’t use canola oil though…what other oil do you think will work?


  • I just made this, and I love how quick this recipe is. I would have added dill but I was out of it, because the dill is what I remember most from my grandmother’s homemade ranch. I love recipes that take absolutely no effort but taste great.


  • I stumbled on your blog via pinterest (I think!) and I made this ranch last night. I wasn’t sure I would like it at first, but I stuck it in the fridge, finished making dinner and when I pulled it out 15 minutes later it was like magic! All the flavors combined and I am now in ranch dressing heaven! THANK YOU!

  • Helloo, this sounds delish! How long do you think a batch would last in the fridge? I’m guessing only a few days??


  • Thank you so much. This sounds like a great replacement for regular store-bought ranch dressing. I don’t like eggs or milk, but I love the taste of ranch dressing on my fresh veggies, so this recipe sounds perfect for me. I can’t wait to try it! And this sounds easier to make than some other recipes I’ve found. Thanks again!


  • Hi, Jessica

    I love rance but my body hates dairy, I definitly look forward to trying your ranch recipe. Have you ever thought of bottling it and selling it. Thanks!


  • This stuff rocks!!! I used unsweetened plain almond milk and it was delicious. I only made a half portion because I was worried I wouldn’t like it…immediately wanted to go back and double it! It’s THAT good.


  • When I went vegan, I never thought I’d have a good tasting ranch ever again. This recipe comes out perfect every time and it is so simple. I’ve tried it with fresh garlic and onion, lime juice, chipotle, dill…there is so much you can do to customize it, and it is delicious!

  • Hello,
    I am very excited to try this recipe because it is one of the main foods I miss while being vegan.

    I was just wondering how many calories per serving and if there is any way to use less oil?


  • This recipe was good, I used sweetened vanilla soy milk instead of plain, so it tasted kind of unusual, but very good with vegetables and even with chicken!

  • Ugh, good flavor, but ths recipe hates me 😉 I have tried multiple times with blender and mixer and it never ges thick for me… Shall keep trying! More oil? I ave tried with rice and coconut milk

    • Try it with soy milk, soy tends to work the best for this. Make sure to use a 2:1 ratio of oil to milk and if anything err on the side of slightly more oil. Hope that helps! I think the food processor also works better than the blender, and it’s important not to make too much or too little at a time – I find that 1/4 cup milk and 1/2 cup oil in a 3 or 4 cup food processor is best.


  • First of all THANK YOU! I’ve been looking for a non-vinegar vegan salad dressing recipe and this fits and works. I made a half recipe with almond milk and oil but full lemon spices (except salt). I also added 1/2 tsp dill. It turned out great! Not real creamy, more like a creamy Italian dressing but the flavor is the best! I love it! [I make my own almond milk with one cup raw almonds (soaked in hot water, 1 tsp baking soda and 1 TBSP peroxide – to detoxify the non-organic pesticides for an hour) making about 5 cups of milk.] The only other slight change was using ground mixed pepper corns instead of just black pepper. Suggestion, if you try almond oil get the raw processed oil not the oil from roasted almonds which has a smell to it. If you can get past the smell or the roasted almond oil, it is still mild and great though.

shares