Homemade Vegan Ranch is SO much better than anything you could ever buy, and it’s tremendously better for you!
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!
Table of contents
We love this vegan ranch because it’s…
- Perfect as a salad dressing
- Just as great for a dip
- Super healthy
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.
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.
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 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
- 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.
- Fresh herbs instead of dry make this dish even tastier.
- Store in the refrigerator in a sealed container for 7-10 days.
*Originally published June 19, 2015.
Is tofu healthy?
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health-promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This short video will explain the benefits of soy.
Other great salad dressings
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- 1 cup low-fat 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.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 35Total Fat: 2gTrans Fat: 0gSodium: 90mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 2g
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