This tangy Vegan Ranch Dressing takes less than 5 minutes to make. Simply combine the ingredients in a bowl, mix, and enjoy!
It can also be used in myriad ways. For example, if you’re looking for a plant-based dip, you can make this dressing extra-thick by using less milk. But if you’d rather pour it over a salad, you can add more milk to make it thinner.
Plus, it’s an excellent sesame-free alternative to the ranch dressing featured in our Vegan Cobb Salad. Craving some vegan finger food? Try pairing this dressing with a simple carrot and celery platter, Cheesy Vegan Roasted Cauliflower, or Roasted Brussels Sprouts.
Table of Contents
Key Ingredients
- Vegan mayonnaise. Vegan mayonnaise serves as the base for this dressing. Feel free to use your favorite brand.
- Apple cider vinegar. Apple cider vinegar gives this dressing a classic tangy taste. You can also use white vinegar instead.
- Dried herbs. Like standard ranch dressing, this recipe calls for dried herbs like dill and parsley.
How to Make Vegan Ranch Dressing
1. In a bowl, combine the vegan mayonnaise, apple cider vinegar, non-dairy milk, garlic powder, onion powder, dried dill, and dried parsley.
2. Stir until combined. Add the milk, 1 tablespoon at a time, until it reaches your ideal consistency. For a thicker dressing for dipping, add less milk. For a thinner dressing for salads, add more milk. You might end up using more than 3 tablespoons of milk.
3. Taste and add more apple cider vinegar, if necessary. Enjoy it immediately or store it in an air-tight container in the refrigerator for at least 4 hours; this will let the flavors develop.
Recipe Tips, Variations, and Substitutions
- Add avocado. For avocado ranch dressing, replace the 1 1/4 cups of mayonnaise with one ripe avocado and 1/4 cup mayo. Combine the ingredients in a blender, adding more milk as needed.
- Make it spicy. To make a spicy ranch dressing, add your favorite hot sauce. Start with 1 tablespoon, then add more as needed. You can also mix in crushed red pepper flakes or cayenne pepper.
- Use lemon juice. If you don’t have apple cider vinegar, try lemon juice instead. It won’t have the same tang as apple cider vinegar, but it will help brighten up the dressing.
- Use white vinegar. White vinegar can be used in place of apple cider vinegar.
- Replace the mayo with yogurt. Out of mayo? Try this recipe with your favorite plain non-dairy yogurt, or use 3/4 cup mayo and 3/4 cup yogurt.
Frequently Asked Questions
Can I store leftovers?
Store leftover dressing in an air-tight container in the refrigerator for 5 to 7 days.
Can I freeze it?
It’s not recommended to freeze mayonnaise and mayo-based condiments, including this recipe. Freezing will cause the ingredients in the mayonnaise to separate.
Can I make this dressing without mayonnaise?
Yes! Try it with plain non-dairy yogurt and/or sour cream.
Serving Suggestions
- Roasted Brussels Sprouts — For a simple snack or side, serve this dressing with roasted Brussels sprouts.
- Vegan BLT Sandwich — Brighten up your next sandwich with this condiment.
- Vegan Cobb Salad — Pair it with leafy greens, eggy tofu, and coconut bacon bits.
- Vegan Summer Pasta Salad — For a tasty twist on pasta salad, toss in this homemade dressing.
Homemade Vegan Ranch Dressing
Ingredients
- 1 ¼ cup vegan mayonaise
- 3 tbsp soy milk unsweetened, plain, plus more as needed
- 2 tsp apple cider vinegar or white vinegar, plus more as needed
- 1 tsp onion powder
- 1 ½ tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried dill
- ¼ tsp ground black pepper
- â…“ tsp salt
- pinch of paprika
- ½ tsp sugar optional
Instructions
- In a bowl, combine the vegan mayonnaise, apple cider vinegar, non-dairy milk, garlic powder, onion powder, dried dill, and dried parsley.
- Stir until combined. Add the milk, 1 tablespoon at a time, until it reaches your ideal consistency.
- Taste and add more apple cider vinegar, if necessary. Enjoy it immediately or store it in an air-tight container in the refrigerator for at least 4 hours; this will let the flavors develop.
Notes
- You can use vegan yogurt and/or sour cream in place of mayonnaise.
- For a thicker dressing for dipping, add less milk. For a thinner dressing for salads, add more milk. You might end up using more than 3 tablespoons of milk.
- For a spicy ranch dressing, add your favorite hot sauce, one tablespoon at a time.
- For avocado ranch dressing, replace the 1 ¼ cups mayonnaise with one ripe avocado and ¼ cup mayo. Combine the ingredients in a blender, adding more milk as needed.
- Store leftover dressing in an air-tight container in the refrigerator for 5 to 7 days.
Nutrition
About the Author
Kirsten Nunez
Contributing Writer
Kirsten is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
[email protected]
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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!
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!
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.
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!
OMG this is SUCH a great salad dressing! I also added chipotle peppers which makes it even better IMO.
I made this ranch recipe with sweetened almond milk. It turned out 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!
Absolutely, but it might be thicker and will have a nuttier flavor!
Do you think the Ranch dressing recipe would work with Almond Milk?
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…
This could finally be the recipe that wins my kids over to the “vegan” side of life. Thanks so much…I can’t wait to try it!!!
Wow, I love ranch dressing and this looks awesome!
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. 🙂
yummmm! beautiful pic
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. 🙂