Nothing beats the feeling of a creamy, herby ranch dressing drizzled over fresh salads, crispy veggies, or even slathered on a hearty sandwich. But what if I told you that you could enjoy all those flavors without any dairy? Enter this delightful vegan ranch—a luscious, plant-based version that’s just as satisfying as the original.
I remember the first time I whipped up this vegan ranch for a summer BBQ. My friends were skeptical at first, but once they took a bite, they couldn’t believe how creamy and flavorful it was! Made with cashews, fresh herbs, and a touch of garlic, this dressing bursts with vibrant flavors that elevate any dish. Plus, it’s versatile enough to complement dishes like Crispy Roasted Breakfast Potatoes as a dip.
The rich, nutty base harmonizes beautifully with the zesty spices, creating a dressing that’s not just a condiment but a star in its own right.
Whether you’re hosting a summer gathering or looking for a refreshing twist on your everyday salads, this vegan ranch is sure to impress. I invite you to try it and share your variations—what delicious twists will you add?
Why I Love This Recipe?
- This ranch was one of my first ventures into plant-based cooking, and it showed me just how delicious and satisfying vegan dishes can be.
- I find myself reaching for this dressing not just for salads but as a dip for veggies and a spread for wraps, making it a truly adaptable recipe.
- Over time, I’ve experimented with different herbs, and I love adding a hint of smoked paprika for an extra kick. You can easily customize it to suit your taste!
- Making this dressing at home means I know exactly what goes into it—no preservatives or hidden ingredients, just wholesome goodness.
Overview: How To Make Vegan Ranch?
Step 1: Mix The Ingredients
In a bowl, combine all the ingredients and mix until smooth. If the consistency is too thick, add a splash of more non-dairy milk to reach your desired thickness.
Step 2: Serve and Enjoy
Pour the dressing into a jar and store it in the refrigerator. For the best flavor, let it sit for about four hours before serving, though it’s still delicious right away.
Vegan Ranch
Equipment
- Mixing bowl
Ingredients
- salt to taste
- 1½ cup vegan mayo
- ¼ tsp pepper
- ¼ to ½ cup non-dairy milk (any unsweetened original flavor)
- ¼ tsp paprika
- 1 tsp onion powder
- 1 tsp dried dill
- 1½ tsp apple cider vinegar
- ½ tsp dried parsely
- 3 cloves garlic crushed
Instructions
- Combine all the ingredients in a bowl and stir until well blended.
- If the mixture is thicker than you’d like, simply incorporate a bit more non-dairy milk.
- Transfer the dressing to a jar and refrigerate.
- While it’s tasty right away, the flavors truly develop after about four hours.
Notes
- For a thicker consistency, reduce the amount of non-dairy milk. You can always add more gradually until you reach your desired texture.Combine all the ingredients in a bowl and stir until well blended. If the mixture is thicker than you’d like, simply incorporate a bit more non-dairy milk. Transfer the dressing to a jar and refrigerate. While it’s tasty right away, the flavors truly develop after about four hours.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 2 g |
What To Serve With Vegan Ranch?
Can I make vegan ranch ahead of time?
Yes! Vegan ranch can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Just stir it well before serving, as it may thicken slightly in the fridge.
What can I substitute for cashews if I have a nut allergy?
If you have a nut allergy, you can substitute cashews with silken tofu or sunflower seeds. Both options will create a creamy texture, though you may need to adjust the seasoning to achieve the desired flavor.
Can I adjust the flavor of the vegan ranch?
If you have a nut allergy, you can substitute cashews with silken tofu or sunflower seeds. Both options will create a creamy texture, though you may need to adjust the seasoning to achieve the desired flavor.
