This vegan ranch dressing is creamy, tangy, and takes just 5 minutes to make! It's nut-free, blender-free and tastes just like the store bought kind.
Recipe features
- Diet-friendly: vegan, vegetarian, gluten-free, nut-free, soy-free
- Quick & easy: ready in just 5 minutes using a handful of pantry staples
- Made without a blender
- Creamy, herby and flavorful just like traditional ranch dressing
- Easy to make a double batch or freeze
There are a lot of ways to use homemade ranch dressing, but my favorite is on my chef's salad and as a dipping sauce with veggie chik'n nuggets. If you like my vegan caesar dressing then you'll definitely want to check this one out!
Ingredients and substitutions
Traditional ranch dressing (like my chipotle ranch recipe) is made with mayonnaise, which contains eggs. It also sometimes uses buttermilk as an ingredient.
- Vegan mayo: 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.
Pro tip: Make sure you like the flavor of the mayo you plan to use before making the recipe. 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.
- Dill, parsley, onion powder, and garlic powder are the classic ranch seasonings. You can use 1 teaspoon dry dill or parsley to replaced 1 tablespoon fresh chopped herbs. Replace 3 cloves fresh garlic with an additional ¼ teaspoon garlic powder.
- Non-dairy milk: Choose an unsweetened, unflavored non-dairy milk. Almond, coconut and oat milk also work. This is used to thin the ranch.
- Lemon juice: One large lemon usually makes ~3 tablespoons of lemon juice.
Step by step instructions
Equipment: All you need is a whisk and a bowl. You can use a blender if you prefer.
- Combine all of the ingredients, except for the soy milk, in a mixing bowl.
- Whisk to thoroughly combine.
- Whisk in the soy milk one tablespoon at a time, stopping when it reaches your desired consistency. I like to use 4 tablespoons, or ¼ cup, for a creamy, pourable sauce.
Recipe FAQ
This dressing lasts for 3-4 days in the fridge. Refrigerate it in a jar or well-closed container for best results.
Enjoy with your favorite veggies, as a tofu nugget or air fryer tofu dipping sauce, or use as a dressing on this kale and chickpea salad. It's also delicious with pizza!
Yes! You can freeze in the ball 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
If you like this recipe then you have to check out my creamy tahini dressing and my guide to making homemade dressings. You might also like these salads:
Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!
Easy Vegan Ranch Dressing (Nut-Free!)
Ingredients
- 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
Instructions
- 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.
Video
Notes
- Herbs and garlic: You can use 1 teaspoon dry dill or parsley to replaced 1 tablespoon fresh chopped herbs. Replace 3 cloves fresh garlic with an additional ¼ teaspoon 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: You can freeze in the ball 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.
Sarah
Can you freeze this?
Cassidy Reeser
I haven’t tried it myself but I think you should be able to freeze it. You might just need to restir it a bit after thawing.
Kat
Was so good it fooled the husband! Said it was better than my usual homemade ranch! Thanks for sharing
Cassidy Reeser, RDN, LD
Awesome! Thanks for making it!
Kiera
Made this dressing for dinner tonight and it was a hit even with my picky 4 year old. My husband laughed when I told him I think it tastes like ranch...it's been a year since I tasted ranch but this is amazing!
I did add about 1.5 tsp Uncle Ben's Classic Ranch seasoning. I tasted it before and after and the added seasoning just added an even deeper flavor base to an already tasty dressing.
Cassidy Reeser, RDN, LD
I love the idea of adding the ranch seasoning for a little extra depth. Thanks for the comment!