Homemade Vegan Ranch Dressing
This Homemade Vegan Ranch Dressing is everything you want in a dressing: tangy, creamy, filled with herbs and spices, and made in just under 5 minutes.
Portland has this thing that I totally of love: February Fake-out
Yeah, it’s a thing. For a few glorious weeks in the middle of February, the sun comes back from its loooong absence, the temperatures rise into the mid-50s, and, if you look closely, you can see flowers budding all around you. You can even start to convince yourself that spring has arrived early this year. You dust off those sunglasses, shed a layer, and breathe a deep sigh of relief. Spring is here.
I live it up, friends!
I pull out my sandals, get outside, take a hike, and most importantly eat all the springtime salads. And what goes best with all the springtime salads? Why, I’m glad you asked! This homemade vegan ranch dressing, of course!
INGREDIENTS FOR VEGAN RANCH DRESSING
This homemade vegan ranch dressing recipe uses soy milk combined with apple cider vinegar for its sours taste and texture similar to buttermilk. While other non-dairy milk might work, soy milk is really the best option. I use vegan mayonnaise and I recommend Just Mayo because, I gotta say it, they’ve got the best products out there. This combined with all the freshness of the herbs and spices make, what I believe to be, the very best vegan ranch dressing available.
- soy milk
- apple cider vinegar
- garlic
- fresh chives
- fresh dill
- Italian parsley
- vegan mayonnaise*
- paprika
- cayenne
- salt, to taste
That’s it!
Vegan mayonnaise should be in the refrigerated section of most well-stocked grocery stores.
WHAT YOU’LL NEED TO MAKE VEGAN RANCH DRESSING
You don’t need much to make this delicious Ranch Dressing at home. You only need a few ingredients (above) and a couple of kitchen gadgets. First of all, when making Ranch Dressing, you will need a food processor.
Having a high-quality food processor is very beneficial for plant-based eating and especially when it comes to homemade salad dressings. This is the food processor I recommend. I have been using it for years and I love it!
HOW TO MAKE homemade ranch DRESSING
To make the dressing, add all the ingredients to your food processor (or blender works, too). Blend until you have a smooth, rich, and creamy dressing.
That’s it. So easy. And the results?
A creamy, zesty, vegan Ranch Dressing packed with fresh herbs and spices for a nutrient-dense and flavor-filled sauce that you are going to want to put on everything for the next 28 days.
SERVING AND STORING VEGAN RANCH DRESSING
Serve this Vegan Ranch Dressing immediately on your favorite pizzas, salads, or buddha bowls. The leftover vegan dressing can be stored in an airtight container in the refrigerator for up to 7 days.
VEGAN RECIPES FOR RANCH DRESSING
Okay, so we have this delicious and incredibly creamy salad dressing. Now, what do we do with it? Here are a few of my favorite recipes that use this homemade Ranch dressing:
- Creamy Vegan Cobb Salad
- BBQ Soy Curls Bowl
- BBQ Chickpea Pizza with Ranch
Sound good? Let’s whip up a batch today!
This Homemade Vegan Ranch Dressing is everything you want in a dressing: tangy, creamy, filled with herbs and spices, and made in just under 5 minutes.
Did you make this recipe? Leave a comment and rate it below.
If you made any substitutions, let us know how it turned out!
- 1/4 cup soy milk
- 1 teaspoon apple cider vinegar
- 2 cloves garlic
- 2 tablespoons fresh chives
- 2 tablespoons fresh dill
- 1/4 cup Italian parsley
- 1 cup vegan mayonnaise
- 1/4 teaspoon paprika
- pinch of cayenne
- salt, to taste
- Whisk together soy milk and apple cider vinegar and set aside to allow milk to curdle.
- In a food processor, blend garlic, chives, dill, and parsley until uniformly chopped.
- Mix together mayonnaise and soy milk mixture then add chopped herbs and spices.
- Store in a refrigerator until ready to use.
Becca says
This recipe had a lot of potential, and looked super tasty, but there was FAR too much garlic in it. When I followed the recipe, the garlic was absolutely overwhelming and downright spicy… If you try this out, start with 1 clove of garlic, then taste, then blend in more if it needs more.
crystal herndon says
how long is this good for in fridge?
Sarah says
About 7 days
Chuck Priest says
Raw garlic makes it taste hot and gave us a stomach eche.
Kathryn East says
Can almond milk be used instead of soy milk?
Sarah says
Yeah, I used soy milk because it’s thicker but almond milk would work fine.