Creamy Vegan Ranch

This post may contain affiliate links. Read my full disclosure here.

Homemade Vegan Ranch is SO much better than anything you could ever buy, and it’s tremendously better for you!

vegan ranch in brown bowl with salad in background

One thing I missed when we went dairy-free and low-fat was Ranch, so I came up with this homemade vegan dressing, and it hits the spot every time!

We love this vegan ranch because it’s…

  • Creamy
  • Flavorful
  • Dairy-free
  • Perfect as a salad dressing
  • Just as great for a dip
  • Super healthy
  • Fresh

Store-bought versus homemade vegan ranch

Let’s face it. The store-bought vegan ranch dressings are either loaded with oil and fat, or they taste odd. Though I have looked far and wide, not a single bottled ranch dressing have I found to be satisfactory.

That’s why I decided to come up with my own healthy ranch dressing recipe.

One great thing is that there is absolutely no cooking required, so this dressing/dip can be ready in just a few minutes.

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

How to make vegan ranch

The base for this dairy-free ranch dressing is my Low-Fat Eggless Mayo recipe that is made with tofu.

vegan mayo in glass jar with tomatoes in background on wooden table
Low-Fat Vegan Mayo in only 5-minutes!

Begin by making this 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.

Next, add spices like basil, onion and garlic powders, dill, chives, and black salt.

tofu, vegan mayo, and spices in stainless bowl with whisk on white background

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. To me, it’s well worth purchasing black salt to use in this and other recipes like my Vegan Egg Salad.

Whisk all of the ingredients together until nice and creamy.

This vegan ranch can be eaten immediately or chilled first.

vegan ranch dressing in stainless bowl with whisk. empty mason jar in background

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.

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.

garden salad on blue plate with ranch dressing

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.

vegan ranch dressing in glass bowl with cut veggies for dipping

Tips for making this ranch

  • Uses- 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 coleslaw and potato salad.
  • Seasoning- Fresh herbs instead of dry make this dish even tastier.
  • Storage- Keep in the refrigerator in a sealed container for 7-10 days.

*Originally published June 19, 2015.

Other great salad dressings

For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!

This post may contain affiliate links. Read my full disclosure here.

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!

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from EatPlant-Based

vegan ranch in brown bowl with salad in background
4.63 from 40 votes

Vegan Ranch Dressing

Easy vegan ranch dressing recipe. Creamy and cool, this is an excellent salad dressing or dip for piles of veggies!
Prep: 15 minutes
Total: 15 minutes
Servings: 8


  • 1 cup low-fat vegan mayo
  • 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


  • Begin by making the Low-Fat Vegan Mayonnaise. It is very simple to make in a blender in 5-minutes.
  • 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.



Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.
Tips for making this ranch
  • Uses- 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 coleslaw and potato salad.
  • Seasoning- Fresh herbs instead of dry make this dish even tastier.
  • Storage- Keep in the refrigerator in a sealed container for 7-10 days.


Serving: 1g | Calories: 35kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Sodium: 90mg | Sugar: 1g


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.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram

About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

Similar Posts


  1. 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!

  2. Very tasty. Take the plunge and add the black salt. Made it taste like buttermilk based ranch dressing to me.

    1. 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.

      1. 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.

  3. 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.

    1. 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 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.”

  4. 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.

    1. 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!

  5. 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?

  6. 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’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.

    1. 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. 😀

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating