There’s a reason this creamy vegan ranch dressing recipe is the most popular dressing around. That’s because homemade salad dressing is simple to make and tastes better than storebought dressing. This dairy-free ranch dressing is creamy with a good herbal kick!
I love salads. I probably eat one every single day. Not quite, but almost. I also love ranch salad dressing. So, I knew I had to find a way to make that ranch dressing vegan.
And what I’ve learned over the years is there’s one thing I love even more than salads: homemade salad dressings. Why? Because I love fresh. Homemade salad dressing is easy to make and is so much better than store-bought. I use simple seasonings and now this dressing is back in my circulation of favorite salad dressing recipes!
Why This Recipe is a Winner
- Using vegan mayo adds creaminess to this vegan ranch recipe
- A combination of seasonings, including dried dill, adds to that distinctive ranch flavor we’ve come to love
- Using fresh green onions adds color and a mild onion flavor, making every bite delicious and crave-worthy!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Vegan mayo — I typically use Hellman’s Vegan Mayo, but sometimes I will substitute this cashew cream or plain vegan yogurt (My favorite is Forager). You can also make your own homemade vegan mayo.
- Plant-based milk — I recommend choosing unsweetened soy or cashew milk because of their neutral flavor. Avoid vanilla-flavored milk.
- Garlic powder — Raw garlic can overpower this dressing, so either garlic powder or the tender garlic from garlic confit works.
- Green onion — You can substitute dehydrated onion flakes, but the flavor of a fresh green onion is my favorite.
- Sea salt — A tiny bit of salt adds flavor.
- Seasonings — We’ll use dried mustard, chives, parsley, and dried dill to achieve that distinctive ranch flavor.
You can see I’ve used a combination of fresh and dried seasonings. I experimented with different versions of ranch seasonings and found this article from the NY Times on the reasons why ranch is so popular helpful.
If you prefer a creamier dressing, feel free to add a bit more vegan mayo to the mix.
How to Make Vegan Ranch Dressing
To make this homemade ranch salad dressing,
- Combine the ingredients in a food processor.
- Pulse everything until smooth, although a little bit of texture is nice.
- Pour the dressing into a lidded container (I use small mason jars for this) and…
- Add more seasonings. Here you can add some salt and pepper to taste. I also like to add freshly chopped parsley or chives to the dressing as well.
- Let it thicken. At first, you might think the dressing is too runny, but it thickens after it sits for a bit. In fact, you might even need to add a little more plant-based milk on day two. It depends on the consistency you prefer.
Of course, I also made a vegan yogurt ranch dip which is much thicker than dressing and absolutely perfect to sit next to a plate of crudité, like carrots, broccoli, and radishes. And speaking of homemade dressings, this strawberry vinaigrette is another favorite (and it’s low carb too).
You’ll love dipping Airfryer Falafel in this tasty ranch!
Is Ranch Dressing Vegan?
Most store-bought ranch salad dressings are not vegan because they’re made with dairy. However, you can find dairy-free ranch salad dressings in stores, such as Just Mayo’s Just Ranch and Daiya’s Homestyle Ranch. It’s also easy to make your own at home and use dairy-free ingredients.
Is Ranch Dressing Made with Milk?
Yes, the traditional ranch salad dressing is made with milk, buttermilk, or even yogurt. However, it’s easy to make your own with plant-based dairy products. I suggest using plain plant-based milk. However, I have made vegan ranch dressing using vanilla-flavored soy milk and it still tasted great!
How Many Carbs in Ranch Dressing?
Store-bought dressings oftentimes include hidden sugars, which is another reason why homemade salad dressings are best. This dairy-free ranch dressing offers the following nutritional estimates per serving: Calories: 77 Carbs: 1g Protein: 0g Fat: 7g Fiber: 0g Net Carbs: 1g.
More Vegan Salads
Dairy-Free Ranch Dressing
- ½ cup vegan mayo
- ½ cup plant-based milk , plain (not vanilla)
- 1 tablespoon apple cider vinegar
- ½ teaspoon garlic powder
- 1 tablespoon finely chopped green onion
- ⅛ teaspoon sea salt
- ¼ teaspoon dry mustard
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh flat-leaf parsley
- ¼ teaspoon dried dill weed
- In a small bowl, whisk together the vegan mayo, milk, and apple cider vinegar. Stir to combine. Set aside.
- Add the garlic powder, chopped green onions, sea salts, dry mustard, chives, parsley, and dill. Add additional salt and freshly ground black pepper to taste. Stir to combine.
- Serve over salads, as a dip with veggies, and drizzled over veggie burgers.
- Store in an airtight container in the fridge for up to one week.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.