Vegan ranch dressing

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

Prep Time4

Cook Time1

Total Time5

Course: Dressing

Cuisine: American, Vegan

Keyword: dipping sauce, easy salad dressing

Servings: people

Calories: 184kcal

Author: Cadry Nelson

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.

Video

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.

Nutrition