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    Home » Salads

    The BEST vegan ranch dressing (no cashews)

    Updated: May 8, 2025 · Published: Mar 14, 2021 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 12 Comments

    Jump to recipe Watch video
    Text overlay: Vegan ranch dressing. Dressing being poured over salad.

    Vegan ranch dressing is dotted with dill, parsley, and basil. Granulated onion and fresh garlic gives it bite.

    It makes a veggie platter all the more craveable. And of course, it’s great for dunking French fries.

    Fun fact: I hear it can also go on salads. Vegan & gluten-free.

    Dressing being poured over salad.

    Where I come from, people take ranch dressing very seriously.

    During the 2020 caucus season, a politician was interrupted by an Iowan looking for ranch at a campaign event in a restaurant. It was caught on film & provided plenty of fodder for late night talk show hosts.

    Our local t-shirt shop has no fewer than 20 different designs involving ranch. They include pithy sayings like: ranch against the machine, don’t talk to me until I’ve had my ranch, and I’d rather be drinking ranch.

    Growing up, in addition to having it on every salad, ranch showed up in unexpected places. My mom mixed the lettuce with ranch before it went into tacos or burritos. (That was great, by the way.)

    So when it comes to ranch, I have opinions.

    I prefer for it to be mayo-based, as opposed to using something with more of a halo around it like cashews. I want the dressing to feel a little indulgent.

    I want it to remind me of those dressings I ate in restaurants at age 16, alongside salty fries.

    I like a little tang from apple cider vinegar that’s reminiscent of buttermilk. But not so much that it overpowers.

    French fry being dipped into dressing.

    This vegan ranch dressing ticks all of the boxes, and that’s why it’s the best.

    It’s equally great on a chef salad as it is as a dipping sauce with vegan jalapeño poppers.

    Plus, it’s lightning fast to make. I’m talking five minutes or less.

    You couldn’t shove past a presidential candidate in less time.

    Since I use dried herbs, it’s easy to have all of the ingredients on hand. It’s super pantry-friendly.

    Ranch dressing is usually not vegan, because the mayo that’s typically used includes eggs.

    However, it’s super easy to veganize with eggless mayo like Vegenaise.

    In this post:

    Jump to:
    • Why readers love this recipe
    • Ingredients
    • Step by step instructions
    • Serving ideas
    • Storage instructions
    • FAQ
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “Cadry!!! I keep meaning to come back to let you know we made this and loved it…twice! It’s Willow’s new favorite dressing. 🙂

    It tastes so much like the ranch dressing I ate as a kid and even had the same mouthfeel! We had it with kale salad, raw veggies, and dipped fries in it.

    As you mentioned above, it was SO nice to not have to clean a blender… I’m a huge fan of mixing up something quick in a bowl. We’ll definitely be making this again… and again!” – Mandy

    Ingredients

    Here are the ingredients you will need to make this recipe.

    Labeled ingredients for ranch dressing.

    Vegan mayo: My favorite vegan mayonnaise is Vegenaise. But use whatever eggless mayo you enjoy.

    Apple cider vinegar and lemon juice: They add acid and tang. They really brighten the dressing and make it pop.

    Non-dairy milk: Use unsweetened, plain non-dairy milk like soy, cashew, or almond milk. (Vanilla or sweetened will throw off the flavor.)

    Seasonings: Dried basil, dried dill, dried parsley, onion powder, salt, and pepper.

    Garlic: Finely grate a small clove of garlic, choose granulated garlic for a milder flavor, or do both for maximum garlic action.

    Step by step instructions

    This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Bowl with vegan ranch dressing, surrounded by ingredients.

    In a bowl, combine the following:

    • Vegan mayonnaise
    • Non-dairy milk
    • Apple cider vinegar
    • Lemon juice
    • Dried herbs: basil, dill & parsley
    • Onion powder
    • Garlic, finely grated (or granulated garlic)
    • Salt
    • Pepper

    Serving ideas

    Hand dipping breaded zucchini chip into ranch dressing.

    Vegan ranch dressing is great on salads, of course.

    Mix it into the leafy greens of:

    • Kale salad with roasted chickpeas
    • Southwest salad with grilled corn
    • Taco salad

    Toss some of the dressing with shredded cabbage mix for a super easy coleslaw. Or drizzle it over barbecue jackfruit nachos!

    Ranch dressing is also a classic dipping sauce for:

    • Veggie platter with carrot & celery sticks
    • Fried or baked French fries
    • Fried pickles
    • Vegan jalapeño poppers
    • Fried zucchini
    • Vegan onion rings
    • Air fryer polenta fries
    • Vegan pigs in a blanket

    Use ranch instead of blue cheese dressing with buffalo sauce:

    • Buffalo chickpea sandwich
    • Buffalo Soy Curls sandwich
    • Buffalo corn on the cob
    • Buffalo hummus
    • Tortilla pinwheels

    Storage instructions

    Fried pickle chip being dipped into ranch sauce.

    Store leftover ranch in an airtight container in the refrigerator.

    It will last for about a week.

    Salad topped with ranch dressing on flowered plate.

    FAQ

    Can I use fresh herbs instead of dried for ranch dressing?

    Yes!

    If you’d prefer to use fresh herbs over dried, that’s no problem.
    Dried herbs have a more intensified flavor. So you’ll want to increase the amount of fresh.

    Following the general guidelines, instead of using ½ teaspoon of dried, you’ll need ½ Tablespoon of freshly chopped. But feel free to adjust based on your preferences.

    Fresh basil has the most noticeable flavor difference from dried. So you’re going to get more of a pesto flavor with fresh.

    When using fresh herbs, I recommend using a food processor or blender to make sure everything is finely cut down & incorporated. Keep in mind that may turn your ranch a little green.

    If using fresh garlic, I recommend finely mincing or using a Microplane zester to make the garlic fine & paste-like. That way you won’t have any big chunks of garlic in a bite. Depending on the size, use 1 or 2 cloves.

    (The dressing is also great with BOTH granulated & zested garlic!)

    Hand holding pourer with vegan ranch dressing.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Vegan ranch dressing on top of salad.

    Vegan ranch dressing

    Author: Cadry Nelson
    5 from 4 votes
    Ranch dressing isn't just for salads! It's also a crowd-pleasing dip for carrot sticks, vegan chick'n strips, French fries, and fried pickles.
    Makes about ¾ cup ranch dressing
    Print Pin Rate
    Prep Time: 4 minutes minutes
    Cook Time: 1 minute minute
    Total Time: 5 minutes minutes
    Servings: 6 people
    Course: Dressing
    Cuisine: American, Vegan
    Keyword: dipping sauce, easy salad dressing

    Ingredients

    • ¾ cup vegan mayonnaise
    • ½ teaspoon apple cider vinegar
    • ½ teaspoon lemon juice
    • 4 teaspoons non-dairy milk
    • ½ teaspoon dried basil
    • ½ teaspoon dried dill
    • ½ teaspoon dried parsley
    • ½ teaspoon onion powder
    • 1 clove garlic finely grated (or ½ teaspoon granulated garlic)
    • Pinch of salt
    • Dash of pepper

    Instructions

    • In a bowl, combine all of the ingredients with a spoon.
    • Mayonnaise varies by viscosity. If you'd like your dressing to be thinner & more pourable, add another splash of non-dairy milk, and stir it in completely.
      If you'd like your dressing to be thicker, add another spoonful of vegan mayonnaise, and stir it in completely.
    • Taste for salt, and add more if needed.

    Watch how to make it

    Notes

    My favorite vegan mayonnaise is Vegenaise, but feel free to use your preferred brand.
    If you’d rather use fresh herbs, replace ½ teaspoon dried with ½ Tablespoon of freshly chopped. Feel free to adjust based on your preferences.
    When using fresh herbs, I recommend using a food processor or blender to make sure everything is finely cut down & incorporated. Keep in mind that may turn your ranch a little green.
    If you’d like to use a spice blend instead of individual dried spices, a very generous sprinkling of Fox Point seasoning is delicious.
    If using fresh garlic, I recommend mincing or using a Microplane zester to make the garlic fine & paste-like. Depending on the size, use 1 or 2 cloves. The dressing is also great with BOTH granulated & zested garlic for true garlic lovers.
    Store leftovers in a covered container in the refrigerator. It lasts about a week in the refrigerator.
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    Nutrition

    Calories: 184kcal | Carbohydrates: 3g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Sodium: 162mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 4 votes (1 rating without comment)

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    1. Ginger

      November 17, 2021 at 1:15 pm

      5 stars
      So quick, easy and yummy!

      Reply
      • Cadry Nelson

        November 21, 2021 at 8:03 am

        Thank you, Ginger! I’m delighted you’re enjoying it!

        Reply
    2. Vern

      March 30, 2021 at 10:15 am

      In you nutrition segment you say 185 calories per serving (6), but don’t mention the serving size? Or did I just miss it?

      Reply
      • Cadry

        March 30, 2021 at 11:06 am

        This makes about 3/4 cup of dressing. So divided by 6, that’s 2 Tablespoons in a serving. I hope you enjoy it, Vern!

        Reply
    3. Mandy

      March 15, 2021 at 10:26 pm

      Hehe!! You had me at dunking French fries in it 🙂 But I can definitely see how delicious this would be in salads…especially a kale salad with crispy chickpeas! Don’t get me wrong, I’m a fan of the cashew based ranch dressings, but sometimes you just want to go all out indulgent with mayo. I have all of these ingredients on hand, so I’m going to make it this week!

      P.S. – I got a good laugh at the ranch sayings….sounds about as serious as some people are with coffee 😉 Also, your mom mixing the lettuce with ranch BEFORE going in a taco or burrito is kind of genius!

      Reply
      • Cadry

        March 22, 2021 at 9:30 am

        I agree! I always have cashews on hand, and they’re terrific in salad dressings. Some of my all-time favorites are made with them. But other times, you want something that feels a little more indulgent. Plus, no blender to clean afterwards!

        Reply
        • Mandy

          March 26, 2021 at 1:24 pm

          5 stars
          Cadry!!! I keep meaning to come back to let you know we made this and loved it…twice! It’s Willow’s new favorite dressing 🙂 it tastes so much like the ranch dressing I ate as a kid and even had the same mouthfeel! We had it with kale salad, raw veggies, and dipped fries in it. As you mentioned above, it was SO nice to not have to clean a blender…I’m a huge fan of mixing up something quick in a bowl. We’ll definitely be making this again…and again! I hope you have a beautiful weekend, my friend!

          Reply
          • Cadry

            April 22, 2021 at 1:49 pm

            Aw, that’s wonderful! I’m so glad it’s a hit with you & especially Willow. I hope you’re having a great week!

            Reply
    4. Shell

      March 15, 2021 at 10:03 am

      5 stars
      So quick, easy, versatile and yummy!

      Reply
      • Cadry

        March 15, 2021 at 10:33 am

        That’s great to hear. Thanks!

        Reply
      • Vern

        March 30, 2021 at 12:28 pm

        Thank you for your response to my question on the serving size!
        That helps me!
        Thank you again.
        Vern

        Reply
        • Cadry

          March 30, 2021 at 2:33 pm

          You’re welcome, Vern! I’m glad to help. 😀

          Reply

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    Hi, I'm Cadry!

    I’m the creator behind Cadry's Kitchen and author of Living Vegan For Dummies.

    I'm a longtime vegan, but I grew up eating a standard American diet. I know that all of us crave foods that are familiar, comforting, and delicious.

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