Creamy Vegan Ranch
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This Creamy Vegan Ranch is one of the easiest (and tastiest) dressings to make at home.
Ranch has always been one of my guilty pleasures – it just tastes so good on everything. So when I gave up dairy, I wanted to find a replacement that tasted great.
And this ranch is perfect with pizza, chick’n tenders or a chopped salad. Basically anything you would normally use ranch on.
To make this super easy dressing, combine vegan mayo (I bought mine at Target), unflavored almond milk and herbs. I used dry herbs, but you could use fresh if you have them on hand.
I also prefer making this in a mason jar – throw everything in the jar, put the lid on and shake it up. That way you can mix it up and store it in the fridge – less dishes = 🙂
This dressing may seem a little thin at first, but will thicken over time. So if you can make it a day before you need it and let it refrigerate for 24 hours you will be good to go.
And that’s it. Like I said, this dressing is super easy and can be used with so many recipes.
What is your favorite food to have with ranch?
–Rene
Creamy Vegan Ranch
Ingredients
- 1 cup vegan mayo
- 3/4 cup plain almond milk
- 1 tsp. dried parsley
- 3/4 tsp. onion powder
- 3/4 tsp. garlic salt
- 1/2 tsp. dried dill
- pepper to taste
Instructions
- Combine all ingredients in a mason jar or bowl. Stir to combine.
- Refrigerate overnight to thicken.
- Serve and enjoy!
So, I might be an herb fanatic when it comes to ranch. I actually doubled the recommendations for spices here. Turned out great!
So glad you were able to switch it up to your liking!
agreed with other comment on how the recipe doesn’t thicken over time. added mayo can add thickness, but alters flavor to where it tastes too much like mayonnaise.
That being said, I prefer ranch thinner anyway! Really great flavor from this recipe.
Mine didn’t thicken at all, over a week. Flavor was spot on! I’ll adjust the amount of mayo to make it thicker. Overall, way better than any vegan store bought.