Creamy Vegan Ranch
This vegan ranch dressing and dip is so delicious because it combines creamy, tangy flavors with a perfect blend of herbs and spices, making it irresistibly tasty. Its smooth texture and rich taste enhance any dish, whether used as a dressing for salads or a dip for veggies and snacks. Ready 10 in minutes!
One thing I missed when we went plant-based was ranch dressing, so I came up with this homemade dairy-free and low-fat dressing which hits the spot every time! It is perfect for salads and it serves as a dip for veggies and even BBQ cauliflower wings, oil-free homemade potato chips, and air-fryer oil-free french fries.
We also have a dry dairy-free ranch seasoning mix on this website that is terrific sprinkled on baked potatoes, salads, roasted veggies, and more!
Reasons you will love this recipe
- Creamy and Flavorful: Despite being dairy-free, this ranch dressing is incredibly creamy with a rich, tangy flavor that rivals traditional ranch. It’s made with quality ingredients that deliver the classic taste you love, without the dairy.
- Versatile Use: Whether you’re drizzling it over salads, using it as a dip for veggies, or spreading it on sandwiches, this dairy-free ranch is versatile and enhances the flavor of any dish.
- Health-Conscious Ingredients: Made with wholesome, plant-based ingredients, this dressing is a healthier alternative to traditional ranch, lower in calories, and free from artificial preservatives, making it a guilt-free indulgence.
Ingredients you will need
- Vegan mayo- Though you can buy store-bought vegan mayonnaise, there are no healthy options that I have found. That is why I have included my easy low-fat vegan mayo as part of this recipe that is made with tofu, Dijon mustard, vinegar, sweetener, and salt.
- Plant milk- Without dairy, plant milk acts as a substitute to create that desirable, rich texture.
- Vinegar- It helps to balance the richness of the other ingredients, giving the dressing a refreshing and zesty taste.
- Sweetener- I use pure cane sugar, but substitutions could be maple syrup, date sugar, or others.
- Seasonings- Garlic powder, onion powder, dill, basil, chives, parsley, black salt, and pepper are the spices used to create a delicious flavor for this dip. Fresh herbs can also be used.
Tips & Suggestions
- Mayo- The mayonnaise recipe is so good, and you’ll want to use any leftovers on sandwiches and wraps as well as in other recipes like low-fat vegan coleslaw and eggless potato salad.
- Seasoning- Fresh herbs instead of dry ones make this dish even tastier.
How to make vegan ranch
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Begin by making my homemade mayonnaise that only requires 5 ingredients–tofu, Dijon mustard, salt, vinegar, and less refined sweetener. Blend until smooth in a blender or food processor.
This mayo recipe makes more than you will need for the dressing. It is so good, and you’ll want to use any leftovers on sandwiches and wraps as well as in other recipes like my dairy-free coleslaw and this vegan potato salad.
STEP #2: Add one cup of the mayo to a mixing bowl and the plant milk, vinegar, sweetener, and spices.
If you don’t have black salt on hand, regular salt can be used. However, I will tell you that it does make a significant difference in taste. It’s well worth purchasing black salt to use in this and other recipes like my Vegan Tofu Egg Salad.
STEP #3: Whisk all of the ingredients together until nice and creamy.
If you have time, chill it in the refrigerator for a couple of hours to allow it to thicken and the spices to marry up.
STEP #4: Creamy and cool, this makes an excellent dip for piles of veggies! Some of my favorite veggies to serve it with are cucumbers, broccoli spears, celery sticks, and baby carrots.
Serve over a delicious garden salad with ingredients like romaine and/or spinach, shredded carrots, purple onions, bean sprouts, tomatoes, and anything else you can think of.
*Originally published June 19, 2015.
Frequently Asked Questions
Yes. However, I haven’t found a brand yet that is healthy. Store-bought mayo is loaded with fat and oils. I highly recommend trying my mayo recipe. You will love it and will find so many more uses for it. It’s in my refrigerator at all times.
Keep in the refrigerator in a sealed container for 7-10 days.
No. This dressing nor the mayo will freeze well because tofu’s texture is changed after freezing. It will never get creamy again. I have a great article all about tofu and how to use it that might be helpful.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Ranch Dressing
Ingredients
- 1 cup low-fat vegan mayo recipe below
- 1/4 cup almond milk or other plant-based milk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon sweetener I used sucanat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- 1/2 teaspoon dill
- 1/2 teaspoon basil
- 1 teaspoon chives
- 1/4 teaspoon black pepper
- 1/2 teaspoon black salt gives unique flavor, regular salt will work too
Low-Fat Vegan Mayo
- 1 package silken tofu soft, firm, or extra firm
- 1 tablespoon sweetener date sugar, maple syrup, pure cane, etc
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar lemon juice or another type vinegar
- 1/4 teaspoon salt
Instructions
- Begin by making the Low-Fat Vegan Mayonnaise. It is very simple to make in a blender in 5 minutes. You will only be using one cup of the mayo; see some of my suggestions for the leftovers.
- In a large bowl, whisk the mayo and all other ingredients together until smooth.
- Serve over greens as a salad dressing, or as a dip for endless veggie options.
Video
Notes
- Mayo- The mayonnaise recipe makes more than you will need for this recipe. It is so good, and you’ll want to use any leftovers on sandwiches and wraps as well as in other recipes like coleslaw and potato salad. Store leftovers in an airtight container in the refrigerator for up to 10 days.
- Seasoning- Fresh herbs instead of dry ones make this dish even tastier.
- Storage- Keep in the refrigerator in a sealed container for 7-10 days. Do not freeze.
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Maybe I missed it, but on your salad dressings, what is considered a serving? This lists 8 servings. Most store bought dressings are 2TB per serving but I’m watching my calories so really need this info to be accurate. Thank you so much for providing such great content on your website and emailing me your latest info.
Hi Flora- A serving for this recipe is approximately 2.5 tablespoons. I hope you enjoy the dressing!
I don’t have any apple cider vinegar. What can I sub, please?
Hi Abby- Lemon juice will be a good sub for the vinegar.
I have been plant based for about 3 years. I have always loved ranch and have tried several different pb ranch recipes, but they just weren’t good and I had about given up.
Just finished this..it’s a winner!! Thanks for filling that square for us! Really tasty:)
I did leave out the sweetener & I do have a tofu press which is great. Also had the black salt and just used a 1/4 tsp.
Hi Diane- YAY! I’m so glad to have been able to fill that square. You just made me smile big this morning. Thanks for letting me know how much you enjoyed the ranch recipe. 😀
In the nutrition facts, you list 2g trans fats….where would that be coming from?
Hi Danna- That 2 actually goes with the Total Fat listed right before. There aren’t any transfats in this recipe. Hope you enjoy it!
I’ve been looking all over for a good WFPB ranch dressing. The only thing I am not crazy about it the sweetness in this one. I really want to find a good savory dressing for my salads. Do you think it would still taste good if I left out the sweetener or is there a reason it needs to be in there?
Hi Debbie- I think it would be just fine to reduce or leave out the sweetener in this one.
Made today for my barbecue cauliflower bites , love it taste so good
Hi Joan- I’m so glad you liked the ranch, and serving it with cauliflower bites is an excellent idea!
I pretty much have this recipe memorized off by heart. My mom was super impressed as I whipped up some ‘homemade ranch dip’ as she called it as a last minute thought for a dip. So good.
That’s so awesome to hear! So glad that you and your mom like it so much. It has so many different uses–dip, salad dressing, etc. Thanks for the great feedback!
This looks so good. The silken tofu I’ve found in Australia is very soft and ‘wobbly’, your picture shows a very different tofu. I’m a little confused as to which tofu i should use.
Also, is the black salt the Indian version, aka kala namak?
Thank you.
That’s actually a good question, and I didn’t even know the answer. The black salt that I use is kala namak, and this is my amazon affiliate link to it https://amzn.to/2WpHrI8. I just did a little research after reading your question and found this information. “Indian black salt, or kala namak, is an Indian volcanic rock salt. It is known by many names including Himalayan black salt, sulemani namak, and kala loon. It is commonly used in Pakistan, India and other Asian countries. It starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit which contains sulfur. It also contains trace impurities of sulfates, sulfides, iron and magnesium which all contribute to the salt’s color, smell and taste.”
This is by far the best plant based Ranch I have made. Wonderful!
That’s fabulous to hear! Thanks so much for the great feedback!
This is some good stuff
Where do you
get black salt, is that what it is called?
It is also called Himalayan salt and can be found at many grocery stores, and most definitely at Earth Fare, Whole Foods, and other health food stores.
Black salt and Himalayan salt are NOT the same. Black salt had sulfur in it which gives it the “egg” taste. You can buy it at any Whole Foods store or Amazon.
Adriana, sorry for the confusion. This is the Spice Lab Himalayan Black Crystal Salt that I use. Amazon affiliate link: https://amzn.to/2XUT3XG
@Adriana Kassay, right you are, it’s called kala namak…
look for Kala namak…. I find mine at our local asian grocer
Very tasty. Take the plunge and add the black salt. Made it taste like buttermilk based ranch dressing to me.
Sound delish! I would, though, like to suggest draining the tofu by placing it in a non-metal drainer or over a cotton cloth in any strainer or colander, placing another cotton cloth or plate over the tofu, and weighting it with a plastic bag filled with water. This way you will avoid wasting trees and leaching toxins from bleach (unless you use recycled paper unbleached towels, of course) and plastic into the tofu. I look forward to trying this healthy recipe. Thank you!