Creamy Vegan Ranch Dressing
A creamy, classic vegan ranch dressing that's better than anything you'll find in a bottle. Made with vegan mayo and plant-based sour cream for that familiar buttermilk-style tang.
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Servings: 8 servings (~2 tablespoons)
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Ingredients
- 1/2 cup vegan mayo see notes
- 1/2 cup vegan sour cream or unsweetened yogurt see notes
- 2-4 tablespoons plain unsweetened plant milk to adjust consistency
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons dried chives
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 tablespoon fresh lemon juice
- 1 tablespoon nutritional yeast optional
- 1/4 teaspoon black pepper to preference
- 1/2 teaspoon kosher salt plus more to taste
Instructions
- Combine: Mix together all ingredients. Depending on preference you can add more or less plant milk to adjust the consistency.
- Chill: Refrigerate the ranch in a sealed container for at least 1 hour, but preferably for a few hours. The flavors need a chance to develop as the dried herbs rehydrate.
- Adjust: One the flavors have had a chance to marry, give the ranch a taste and adjust salt, pepper, and acidity (lemon juice) to preference. Enjoy!
Notes
Vegan mayo: My personal favorite vegan mayo is the classic Vegenaise from Follow Your Heart.
Nondairy yogurt: My go-to is the plain cashew and coconut milk yogurt from Forager. I also love the unsweetened plain yogurt from Cocojune, but if you are very sensitive to the flavor of coconut you might not like it as much. You can substitute in your favorite vegan sour cream as well — I like the one from Simple Truth.
Plant milk: Try to pick one that has a very neutral flavor. I like unsweetened oat milk or cashew milk because they tend to be creamy and neutral.
Why I recommend dried herbs: In most cases I recommend fresh herbs when you can get your hands on them, but ranch dressing is an exception. Dried herbs will rehydrate and lend the most robust flavor to the dressing. They will also taste more rounded and familiar in this context, whereas fresh herbs can sometimes read "green goddess dressing."
If you want to use fresh herbs: You are still welcome to use fresh herbs. Use about 3x the amount called for in the recipe. (E.g. 2 teaspoons dried chives = 2 tablespoons fresh chopped chives.) Fresh herbs will also shed extra moisture so you'll want to stir that back into the dressing before serving. A ranch made with fresh herbs will be best enjoyed within the first 1-2 days before the herbs start to taste a little off and lose their color.
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