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 dairy-free and low-fat was Ranch, so I came up with this homemade vegan dressing, and it hits the spot every time! It is perfect for salads and it serves as a dip for veggies and even BBQ cauliflower wings and oil-free homemade potato chips and air-fryer french fries.
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
Secret ingredient 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.
How to make vegan ranch
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
The base for this dairy-free ranch dressing is my Low-Fat Eggless Mayo recipe that is made with tofu.
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.
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 Tofu Egg Salad.
Whisk all of the ingredients together until nice and creamy.
This vegan ranch can be eaten immediately or chilled first.
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.
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.
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 low-fat vegan coleslaw and eggless potato salad.
- 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.
*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!
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Vegan Ranch Dressing
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
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.
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…
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!