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A sliced cucumber being dipping into a Ball jar containing white vegan ranch.
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5 from 4 votes

Easy Vegan Ranch Dressing (Nut-Free!)

This creamy, tangy vegan ranch can be made in 5 minutes using traditional ranch dressing ingredients. 
Prep Time5 mins
Total Time5 mins
Course: Dip
Cuisine: vegan
Servings: 16 servings (makes 1 cup)
Calories: 92kcal
Author: Cassidy Reeser, RDN, LDN

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

  1. 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.
  2. Non-dairy milk: Choose an unsweetened, unflavored non-dairy milk. Almond, coconut and oat milk also work. 
  3. Storage: Keep refrigerated in a jar or well-sealed container for 3-4 days.
  4. 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.

Nutrition

Serving: 1tablespoon | Calories: 92kcal | Carbohydrates: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 5mg | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 4mg