This dairy-free ranch dressing is creamy, slightly tangy, and takes just 5 minutes to make! It's also nut-free, vegan, made without a blender, and tastes even better than storebought ranch.
To a Midwesterner like me, there is nothing quite like the sweet and savory flavor of ranch dressing! I've been making my own homemade dairy-free ranch dressing for years now, and I truly think that it is the best vegan ranch out there!
Whether you plan to use this ranch dressing as a veggie dipping sauce or you prefer it on pizza, I think you're going to love this recipe!
Why this recipe works
- Quick & easy: This ranch dressing is ready in just 5 minutes using a whisk and a handful of pantry staples.
- Dairy-free: Unlike traditional ranch dressing which often contains buttermilk or sour cream, this dairy-free ranch dressing uses a combination of vegan mayo and non-dairy milk.
- No blender needed: This recipe is made with just a bowl and a whisk to keep things easy.
- Flavors: Creamy, herby, and flavorful just like traditional ranch dressing. You seriously won't even notice that this recipe is dairy-free and vegan!
- Instant meal elevator: There are a lot of ways to use homemade ranch dressing, but my favorite is on my vegetarian chef's salad and as a dipping sauce with veggie chicken nuggets. If you like my vegan caesar dressing then you'll definitely want to check this one out!
Ingredients and substitutions
- Vegan mayonnaise: This vegan version is free from buttermilk and eggs, thanks to the power of vegan mayonnaise. Vegan mayonnaise is easy to find in most grocery stores and tastes so much like its egg-containing counterpart.
- Dill, parsley, onion powder, and garlic powder are the classic ranch seasonings. I recommend using fresh dill and parsley for the best flavor.
- Non-dairy milk: Choose an unsweetened, unflavored non-dairy milk. Almond, coconut, and oat milk all work well. This is used to thin the ranch.
- Lemon juice: One large lemon usually makes about 3 tablespoons of lemon juice.
Equipment: All you need is a whisk and a bowl, but this dressing can also be made in a blender. If using a blender, the parsley and dill only need to be roughly chopped.
- Combine all of the ingredients, except for the soy milk, in a mixing bowl.
- Whisk until smooth.
- Whisk in the soy milk just one tablespoon at a time, stopping when it reaches your desired ranch dressing consistency. I like to use 4 tablespoons, or ¼ cup of soy milk, for a creamy, pourable sauce.
- Choosing mayonnaise: Make sure you like the flavor of the mayo you plan to use before making the ranch dressing. You can use all of the seasonings you want, but you can't cover up a mayo that you don't like. My favorite brands are Just Mayo and Hellman's vegan mayo. If you can't find a mayo you like, you can try making your own.
- Consistency: The dressing thickness and consistency can be adjusted by adding non-dairy milk one tablespoon at a time. The consistency depends mostly on the brand of mayonnaise being used, as some are thicker than others.
Sure, an equal amount of vegan yogurt works in place of vegan mayo. However, make sure to use a thick Greek-style yogurt like Kite Hill or Culina brands. Also make sure to choose a plain, unsweetened yogurt.
Yes, dry herbs can be used in place of fresh but note that dry herbs are not as flavorful as fresh. One tablespoon of fresh chopped herbs equals roughly 1 teaspoon of the dry herb equivalent.
How to store: This dressing is best within a week when refrigerated. Refrigerate it in a jar or airtight container.
How to freeze: You can freeze in jars or another freezer-safe container for up to 3 months. Leave at least ½ inch space at the top of the container. Let thaw overnight in the fridge when ready to use.
More vegan salads
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review in the comments section below. I always appreciate your feedback! Or check out my new cookbook and follow along on my YouTube, Instagram, TikTok, and Pinterest, or sign up for my newsletter!
Dairy Free Ranch Dressing
- 1 cup vegan mayonnaise
- 3 cloves garlic minced
- 1 tablespoon fresh chopped dill see note #1
- 1 tablespoon fresh chopped parsley
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 2 tablespoons fresh lemon juice from ~1 medium lemon
- 1-4 tablespoons unsweetened soy milk as needed, see note #2
- Combine all ingredients, except for the soy milk, in a medium mixing bowl. Whisk to combine.
- Whisk in soy milk until desired dressing consistency is reached. You may not need the milk. Transfer ranch to a jar and store refrigerated for 3-4 days. Enjoy cold.
- Herbs and garlic: You can use 1 teaspoon dry dill or parsley to replace 1 tablespoon of fresh chopped dill or parsley. Replace 3 cloves fresh garlic with an additional ¼ teaspoon of garlic powder.
- Non-dairy milk: Choose an unsweetened, unflavored non-dairy milk. Almond, coconut and oat milk also work.
- Storage: Keep refrigerated in a jar or well-sealed container for 3-4 days.
- Freezing: Freeze the dressing in mason jars or another freezer-safe container for up to 3 months. Leave at least ½ inch space at the top of the container. Let thaw overnight in the fridge when ready to use.