vegan ranch dressing

Tangy and oh-so-creamy vegan ranch dressing that is easy to make at home! Soaked cashews work their magic to create the creamiest, dreamiest ranch dressing or dip that is totally plant based and dairy free.

Best Homemade Vegan Ranch

cashew

water

rice vinegar

juice from 1 lemon (about 2 tablespoons)

salt

garlic powder

onion powder

dill OR 2-3 teaspoons dried dill*

Soak the raw cashew pieces in hot water for 5-10 minutes. I heat up water in my electric kettle and pour it over the cashews to soak.&nbsp;

Drain the cashews and add to your blender. Add the remaining ingredients except the dill, and blend until very smooth.

Now add the dill, and pulse a few times to combine. You don't want to blend the dill or it will end up very green.&nbsp;

Serve on salad or with fresh vegetables for dipping. This will keep for up to a week in the fridge. It will thicken in the fridge, just thin out with water until it reaches the consistency you prefer.&nbsp;

This spicy Buffalo Ranch Dressing combines creamy ranch dressing and hot sauce to give your salads and veggies a little kick. 

Buffalo Ranch Dressing

vegan mayo

sour cream

almond milk

parsley

chives

dill

lemon juice

paprika

Salt and pepper

hot sauce

Put vegan mayo, vegan sour cream, and unsweetened plain almond milk in a Nutribullet or blender. Blend until smooth. Put in a jar or other container.

Add parsley, chives, dill, lemon juice, onion powder, garlic powder, paprika, salt, and pepper. Mix well. Add hot sauce to taste and mix again. Refrigerate and serve.

https://content.jwplatform.com/videos/TX8WQmqF.mp4

This spicy dressing combines creamy ranch dressing and hot sauce to give your salads and veggies a little kick.

A delicious recipe for Creamy Vegan Ranch Dressing that can be made without oil!  Low calorie &amp; made with silken tofu. Dairy-free, Nut-free, Gluten-Free and ZERO Cholesterol! Perfect for salads, wraps, bowls or as a veggie dip!

Creamy Vegan Ranch Dressing 

silken tofu

olive oil

garlic

onion powder (or a couple slices white onion)

apple cider or sherry vinegar

nutritional yeast (optional)

peppercorns (or stir these in at the end)

Place ingredients in a blender and add a little water or olive oil to get the blender going. Scrape down sides as necessary.

Taste. For extra richness or creaminess, add more olive oil.  Add any extras that you like- see notes.

Store in a jar in the fridge for 7-10 days.

This recipe is surprisingly good.  There is no tofu taste, and since I love garlic I put four cloves in.  I also used dried chives rather than parsley or oregano.  Thank you!!  I used NO oil and the extra two tablespoons of water.  I also cut the salt in half.  Thank you!!!

Just made this! Added 1/4c almond meal for texture, 2T fresh dill, a dash of basil and oregano, and extra pepper. So good!

Very nice recipe! Will definately be making it again!

Wow, I made this without oil and it is awesome!  I'm new to plant based and when I tasted this I thought, "Wow - I might actually be able to do this."

This is delicious! Will definitely be a staple in our home. I’m wondering about the nutrition info. Yours says it’s 2T and 8 servings, but when I made it I got about 16 2 T servings.

Made this with my own ranch seasoning but the tofu-water-oil-vinegar ratio gave it the perfect consistency and tang, and I happy to report it froze wonderfully, just a quick stir when thawed! This will be my go-to for tofu when it’s got to be used or go bad.

5 Minute Vegan Ranch Dressing! This is the Best Vegan Ranch Dressing and so easy to make at home, with vegan mayonnaise and a few ingredients you have a delicious vegan salad dressing or dip, and it's ready in 5 minutes! It's creamy, tangy, dairy free and egg free!

5 Minute Vegan Ranch Dressing (or dip)

mayonnaise (I use Vegenaise)

dill dill

1/4-1/2 teaspoon seasoning salt salt

pepper

dill pickle juice

apple cider vinegar

Add all ingredients to a small bowl ( I usually use a soup bowl) and whisk until combined.

Serve right away or let the dressing chill in the fridge for 30 minutes, so the flavours develop even more.

Enjoy as a dip with veggies, potato chips, pizza or French fries ( my favourite?). It is also delicious as a salad dressing, and sandwich spread too!

WOW!  This was awesome.  Added some nutritional yeast flakes, smoked ground chipotle and smoked paprika (for a little extra "pep").  DELICIOUS and quick vegan dip/salad dressing (which non-vegans, as well, can enjoy).  Thank you so much!

Love this ranch dressing especially with the Cauliflower Buffalo Wings!!!

I've used this as a base lots of times. Sometimes I use banana brine instead of pickles juice. But normally bread n butter pickle juice and I add 1 tsp golden agave.

So good! Quick, easy and toddler/child approved! I didn’t have pickles around but I used pickled carrot brine instead and it was fabulous!

I added 3 tbsp vegan sour cream because I had to use a heavier oil-based mayo. Came out amazing!! The pickle juice and cider are genius!

I have made this countless times it’s our go to dressing, Thanks for sharing

we are addicted to this dressing it's so darn yummy!

Great recipe! Super easy and quick. Thank you!

This vegan ranch dressing is just as creamy and delicious as the real thing! Use it as a dip for veggies, toss it with your favorite salad, or find more serving suggestions in the post above.

Vegan Ranch Dressing

raw cashews

cucumber

yeast

sea salt (more

Chives (for garnish)

In a high-speed blender, place the cashews, water, cucumber, lemon juice, nutritional yeast, garlic powder, onion powder, salt, and dill and blend until completely smooth and creamy.

Season to taste with more salt, if desired. Sprinkle with fresh chives and serve.

A creamy garlicky vegan Ranch that will make you want to eat more salads! This dressing benefits from being made a day ahead or at least a few hours ahead. The fresh herbs become even more flavorful after some time to mingle and chill in the fridge!

Vegan Ranch Dressing Oil Free

Silken Tofu - soft

plant milk, unsweetened

salt substitute

white chia seeds

black pepper

Medjool date or 2 Deglet Noor dates (soaked in water if needed to make the date soft)

Italian parsley

In the blender container of a high powered blender put the first 10 ingredients - starting with tofu all the way to the dates. Process until mixture is creamy smooth making sure the date and the chia seeds have been well incorporated.

After the mixture is creamy smooth add the fresh herbs to the blender container and pulse gently to incorporate them but not so much that the dressing turns green! No problem if it does but I think it&#39;s prettier when the dressing is white with flecks of green herbs through out.

Refrigerate the dressing in a container with a lid. It will thicken after it chills and the flavor of the herbs is more prominent after it has been chilled. It will last 5 days in the refrigerator - you&#39;ll most likely eat it all before then!

This is the best homemade Vegan Ranch Dressing! It&#39;s wonderfully tangy, creamy, and ready with simple ingredients in less than 5 minutes.

Best Vegan Ranch Dressing (5 Minutes)

mayonnaise

plant milk

Add all the ingredients to a bowl and mix until well combined.

Serve immediately, or for best results, cover and refrigerate for a minimum of 2 hours before serving.

This Vegan Ranch Dressing tastes exactly like classic ranch and is far better than any store-bought alternative. It&#39;s creamy with layers of tangy, herby, and garlicky flavors, and takes just 5 to 10 minutes to whip up.

unsweetened plant-based milk (of choice)

apple cider vinegar*

(112 grams) vegan mayo**

lemon juice, (more as needed)

garlic cloves, (crushed with a press or grated)

Dijon mustard

sea salt

chives ((or scallions))

Combine the milk and vinegar in a medium bowl, and set aside for a few minutes so it can curdle a bit (like  buttermilk).

To the bowl, add the mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, several cracks of pepper, scallions, and dill. Whisk the dressing until well combined and relatively smooth.

Taste for seasonings, adding more salt or pepper as desired, or more lemon juice or apple cider vinegar for acidity. I sometimes add an extra teaspoon of lemon juice and a pinch of salt.

If the dressing is too sharp for your taste, add a tablespoon of unsweetened vegan yogurt and stir to combine.

Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar for a week, or longer.

This Vegan Ranch Dressing is so creamy and flavorful!  It's perfect for dipping veggies in, putting on salads and much more!

The Best Vegan Ranch Dressing

cashews

veganaise, I used reduced fat

lemon

cucumber, peeled first

basil

Add the almond milk and apple cider vinegar to a cup and let sit for 5 minutes, until curdled. Then add the soaked cashews, almond milk mixture, veganaise, lemon juice, cucumber, salt and onion and garlic powder to a blender. Blend until you have a creamy mixture with no lumps, about 1 minute.

Transfer dip to a large bowl and mix in the fresh herbs.  You want to make sure they are chopped very finely.

Enjoy as a dressing on salads or a dip for vegetables. Makes about 3 cups.

this recipe looks great! though i have a question - do you know if it will still be ok without the onion/garlic/chives? there are groups of people out there who don't eat any vegetables of the Allium family (onion, garlic, scallions, chives, leeks, etc.) It's for religious reasons, so any help making allium-free vegan ranch would be great!

Izzy, this looks very delicious and healthy! Must try this soon. Pinning it for later ;-)

I defrosted it earlier this  week and it came out great! A quick whisk was all that was needed :).

OMG OMG OMG.  FINALLY my vegan itch has been scratched.  ...been veg over 2 yrs and the only cheats:  cheese pizza with/and/or and and and RANCH.  LOL  I put a clove of fresh garlic and a chunk of onion for the chives, added a T of nutritional yeast and zucchini in place of the cuke (just b/c i didn't have one).  I didn't use the whole amount of mayo either (b/c i will prolly eat this whole recipe myself in a matter of days!  --don't tell!)   Used dried herbs except basil, again all i had on hand.  But who cares?!  You have blown my vegan mind with this.   Love. Love. Love.  nom nom nom...

Has now become a ‘staple’ recipe in our fridge with four kids in the house.

I am super new to the vegetarian life (l month no meat) slowly moving in a vegan direction and this ranch is amazing!!!  Ranch is like comfort food to me and I was so surprised with how much I love this!!  Thank you so much!!

Hi Izzy...Love this version. Been vegan 16 years and I always have homemade dressing on hand. I prefer oil free dressing. I became extra courageous while making it tonight and reduced the veganaise to one third and then added one third Follow Your Heart  sour cream and one third plain silk yogurt. Wanted to let you know it's super yummy in case you're ever running low on veganaise. My kids like it very smooth so I throw mine in the Nutri-ninja so it's perfectly creamy. Thank you so much for sharing this recipe. It's our favorite!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1597612428/kfw4nn5bmyb0k6ppumb7.mp4

This Vegan Ranch Dressing Recipe is super creamy and flavorful!  It's great for salad and vegetables!

This Vegan Avocado Ranch Dressing is easy to make in less than 5 minutes in the blender! This healthy ranch dressing is made with all dairy-free ingredients and has no mayo. It's perfect as a salad dressing or dipping sauce for all of your favorite veggies.

Avocado Ranch Dressing

avocado

dairy-free yogurt, I like a thick plain coconut yogurt

almond milk, see Notes

Combine all of the ingredients for the dressing in a blender container, except the dill. Blend until smooth and pourable (add more milk if needed to get to the right consistency), and then add in the fresh dill. Pulse to incorporate slightly, but not blend in completely.

Use immediately or place in the fridge until ready to use. Store in the refrigerator for up to 5 days.

Just made this, enjoying it on my spinach salad.
This is wonderful!  Thank you, thank you,  thank you!!

This creamy vegan ranch pasta is tangy, herbaceous, and very pantry-friendly. With gluten-free penne, sweet corn, broccoli, and any other seasonal veggies you&#039;d like to add. Think of it like a ranch-flavored blank slate. Can be served warm or cold, though warm is extra comforting!

Vegan Ranch Pasta

gluten-free penne

corn,

broccoli

vegetable broth

¼ cups unsweetened, plain non-dairy milk (I used soy milk.)

raw cashews (See Notes.)

rice vinegar, divided

garlic garlic powder

mellow white or chickpea miso

yeast,

mustard powder, optional

salt,

Vegan Parm

Cook pasta:

Bring a large pot of salted water to a boil. Cook pasta according to package directions. With about 4 minutes left on the timer, add about half of the frozen corn. Stir and increase the heat slightly so the water quickly returns to a simmer, then add the rest of the corn. Add the broccoli. Adjust heat as needed to maintain a simmer. Once veggies are hot and pasta is al dente, drain in a colander.

Blend the sauce:

In a blender combine the broth, milk, cashews, lemon juice, 1 Tbsp of rice vinegar, garlic, onion powder, miso, nutritional yeast, and mustard powder. Blend until completely smooth.

Heat the sauce:

While the pasta drains in a colander, pour the sauce into the pot, and add the parsley, chives, and dill. Stirring frequently, cook over medium heat until just bubbling and thickened, 3 to 4 minutes. Remove from heat.

Add pasta to pot:

Pour the pasta and veggies back into the pot, and stir to coat with sauce. Taste and adjust salt, herbs, and acidity as desired. I like to drizzle in a bit more rice vinegar and add a generous pinch of salt. Serve immediately or allow to cool before refrigerating.

This recipe was absolutely delicious and easy to make. I followed everything as in the recipe, the same quantities too. It ended up being our favorite 'cheese-like' sauce that we tried until now. 
The idea to bring the sauce to a boil, is genius. It ended up having the same thickness and texture as the sauces with a roux-base, except that this version is significantly healthier than the roux!
At first I was afraid to use 1/4 cup of lemon juice. I thought it was going to taste too sour, but it ended up being the right amount. There is something about broccoli and lemon juice, they go so well together!
Give it a try, no need to tweak it, enjoy simplicity.

Top 12 vegan ranch dressing recipes from across the web

The most viewed vegan ranch dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Best Homemade Vegan Ranch

Buffalo Ranch Dressing

Creamy Vegan Ranch Dressing

5 Minute Vegan Ranch Dressing (or d...

Vegan Ranch Dressing

Vegan Ranch Dressing Oil Free

Best Vegan Ranch Dressing (5 Minute...

Vegan Ranch Dressing

The Best Vegan Ranch Dressing

Avocado Ranch Dressing

Avocado Ranch Dressing

Vegan Ranch Pasta

Top 12 vegan ranch dressing recipes from across the web

The most viewed vegan ranch dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Best Homemade Vegan Ranch

Buffalo Ranch Dressing

Creamy Vegan Ranch Dressing

5 Minute Vegan Ranch Dressing (or d...

Vegan Ranch Dressing

Vegan Ranch Dressing Oil Free

Best Vegan Ranch Dressing (5 Minute...

Vegan Ranch Dressing

The Best Vegan Ranch Dressing

Avocado Ranch Dressing

Avocado Ranch Dressing

Vegan Ranch Pasta

The most viewed vegan ranch dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine