So many meals just feel incomplete without ranch dressing. That used to mean we vegans or allergy-stricken individuals couldn’t partake in the good stuff – no more! This EASY homemade vegan ranch dressing is dairy-free, egg-free, gluten-free, and nut-free… whew!… say that 10 times fast.
Why I Love this Recipe
- Allergy friendly – This recipe is free of most major allergens making it a safe bet for a crowd!
- 5 minutes – Yes, that’s right. This recipe literally takes 5 minutes. It doesn’t get any easier.
- Delicious – I am so so picky when it comes to the flavor of ranch dressing and too many store-bought versions just aren’t it. This recipe has finally nailed the perfect mixture of creaminess and strong dill flavors that classic ranch dressing is known for.
Ingredients
- Vegan Mayo – Be sure to select a vegan mayo that excludes any allergens you are trying to avoid
- Plant Milk – Any plant milk works! Again, make sure to choose one that excludes certain allergens if necessary. I prefer coconut or oat milk as far as flavor goes.
- Apple cider vinegar – This gives it that little tartness kick that ranch is known for. White vinegar is ok in a pinch.
- Spices – This uses a pretty basic collection of spices, with the dill being the most important. Why mess with a good thing?
- Salt & Pepper – Just to round out the flavors of the spices.
How to Make Homemade Vegan Ranch Dressing
Start by measuring out all of your ingredients and setting aside. Then, find a container with an air-tight lid or a large measuring cup with a pour spout.
Toss all of your ingredients into the container and mix with a whisk or fork. This helps to thoroughly mix the ingredients by breaking up the clumps of spices effectively.
That’s it! Told you it was easy.
Serve right away or refrigerate for up to 30 minutes before serving for a slightly thicker dressing.
Serve overtop your favorite salad, with raw veggies, or even with vegan pizza!
This recipe pairs especially well with my Vegan Buffalo Cauliflower wings!
How to Store Homemade Vegan Ranch Dressing
- Fridge: This dressing keeps well when stored in an air-tight container in the refrigerator for 3-5 days. Some separation of the oils from the mayo is normal. Just give it a shake before using it and you’re good to go!
More Tips for Making Homemade Vegan Ranch Dressing
- Not Vegan? Use real mayo and/or milk.
- Gluten-free? Make sure to select a mayo and milk variety that is certified gluten-free.
- Want a little spice? Add 1/4 tsp cayenne for a bit of a kick!
Looking for more delicious vegan recipes? Check out these Crunchy Baked Chickpeas and Spinach and Potato Soup!
Did you make this recipe?
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@theplanted.pantry
Homemade Vegan Ranch Dressing
Equipment
- Mixing bowl or large measuring cup
- Fork or whisk
Ingredients
- 1 cup vegan mayonnaise
- ½ cup plant milk
- 2 tsp apple cider vinegar
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp garlic powder
- 1 tsp onion powder
- salt and pepper to taste
Instructions
- In a bowl or large measuring cup with a pour spout, whisk together the vegan mayo, plant milk, and apple cider vinegar until well combined.
- Add the spices and mix again.
- Season with salt and pepper to taste.
- Use right away or transfer to an air-tight container for storage in the refrigerator.
Video
Notes
- Using a fork or whisk to combine ingredients helps break up the clumps of spices and ensures everything mixes evenly.
- Serve immediately or refrigerate for 30 minutes prior to serving for a thicker dressing.
- Not Vegan? Use real mayo and/or milk.
- Want a little spice? Add 1/4 tsp cayenne for a bit of a kick!
- Gluten-free? Make sure to select a mayo and milk variety that is certified gluten-free.
6 Responses
So yummy and so easy!
Thank you for sharing this easy to make recipe especially for dietary restrictions.
Pastor Natalie (Examine This Moment)
Letstakeamoment.com
Omg! Thanks! I love ranch but dairy upsets my reactive airways. I’m gonna try this ASAP
So glad! I hope you like it!
Such a yummy recipe and love the various flavors.
So glad you enjoy! Thank you!