This vegan ranch dressing is dairy free, gluten free, cholesterol free, and can be made soy free too. You won’t believe how creamy and delicious it is! It tastes like the Hidden Valley Ranch that you remember from your childhood. It’s rich and creamy with a little tang and a full of flavor! Perfect for salads, and dipping veggies. Your kids will love it and you can make it yourself in less than 5 minutes!
Why should I make a vegan ranch?
My kids have been vegan their whole lives, so naturally, there are just some foods that they have never had. However, I try my best to create vegan alternatives for all the foods that I loved as a child.
For some reason, ranch dressing got overlooked, that is until I was volunteering in my oldest son’s Kindergarten class during a day when they were served carrot sticks and celery for a snack. Every kid there would only eat the veggies if they were dipped in ranch.
I forgot how much kids love ranch dressing, so I was determined to figure out a vegan version that my kids would love.
After some trial and error with proportions, I came up with a ranch dressing that is surprisingly similar to what I remember as a child.
Should I use dry or fresh herbs?
If you use dry ingredients, the dressing will have a mild flavor. If you use fresh garlic and herbs, it is absolutely delicious, but the flavors may be intense for kids.
How do I make vegan ranch dressing?
- Put all of the ingredients except for the water into a blender or immersion blender container.
- Blend for about 30 seconds until thick and creamy.
- Slowly add an additional 2-3 tsp of water while blending until you reach the desired consistency. (you may not need any water depending on the type of soy milk used).
What type of plant-based milk should I use to make the vegan ranch dressing?
Soy milk works best in this recipe, but if you need to make it soy free, you can use any milk of your choice, just make sure that it is plain and NOT vanilla.
How do I make vegan ranch soy free?
If you use almond, coconut, or some other milk with little protein, and add a teaspoon of pea protein powder or a tablespoon of aquafaba (liquid from a can of chickpeas) to the recipe. There has to be enough protein in it to make the chemical reaction between the acid in the vinegar and the base in the oil and milk to make the dressing thicken.
Different types of plant-based milk work differently in this recipe, even different brands of soy milk will change the thickness, so you may want to add the water slowly to adjust the dressing to the thickness that you desire.
Tips for making perfect vegan ranch every time:
- Use an immersion blender to make it super easy and whip up a batch in minutes!
- If you plan on using it as a dip, reduce the water by a tablespoon to make it a little thicker.
- Add the water slowly at the end to achieve the desired thickness.
- Make sure to use plain plant-based milk, not vanilla flavored.
For another great vegan dressing try my Maple Balsamic Vinaigrette!
Did you make this ranch? Leave a comment and let me know what you think!
Make homemade vegan ranch dressing or dip in minutes. Dairy free, gluten free, nut free and can be made soy free too!
- 2/3 cup oil
- 1/3 cup PLAIN soy milk or plant milk of choice
- 1 tsp dry parsley or herb of choice or 1 tbsp fresh herbs
- 1/4 tsp dill (optional)
- ¾ tsp garlic powder or 1 clove of fresh garlic
- ½ tsp salt
- 3 tsp white vinegar
- 2-3 tsp water until desired thickness or no extra water for dip
- Fresh ground pepper to taste
Put all the ingredients except for the water into a blender (or immersion blender).
Blend for about 30 seconds.
Add water a teaspoon at a time, blending between each one until desired thickness.
Store in an airtight container or bottle in the fridge.
- Soy milk works best for this recipe since it has protein that will react with the vinegar and cause it to thicken.
- The thickness of this dressing will depend on your choice of plant milk.
- You may not need additional water. Add the water slowly until you reached the desired thickness.
- Omit the water for vegan ranch dip.
This was really good! I added a pinch of dill and maybe a tsp our f dried chives. I had to a little more water than the recipe called for but I like my dressing a little thin. Solid recipe, I’ll definitely be making it regularly and definitely cheaper than buying vegan ranch.
I’m so happy that you liked it, Stephanie. Some readers think that it should be thicker, so want it thinner, so that’s why I say to add in the water at the end. It is so cheap and easy compared to store-bought versions. 🙂
I used fresh garlic and the dressing was very good. I am glad I made it.
I’m so happy that you liked it, Nadine! 🙂
I made this yesterday with grapeseed oil, herbs de provence by Simply Organic (no lavender), Lawry’s garlic salt in place of garlic powder and salt as I had no garlic powder on hand. I was pleasantly surprised! I was using it as a dip and will water it down to use as a dressing.
How long will it last?
Can you use rice milk instead of soy?
Thanks. Eva-Lynn
So happy that you liked it Eva-Lynn! It will last about a week in the fridge. Rice milk does not have enough protein to allow it to set properly, soy works best. Enjoy! 🙂
I just made this and it is runny! I used coconut milk bc it was the only milk I could find in my frig without vanilla!!! I did not use any water for the dip! What can I use to thicken it up for a veggie dip?
Did you use pea protein or aquafaba in it? The coconut milk does not have enough protein to cause the reaction between the acids and fats to make it thicken. You need to add an extra source of protein if you don’t use soy milk. Also, you will not need any additional water if you use other plant-based milk. This recipe thickens like magic when that protein/fat/acid ratios are correct.
Other than parsley or dill, what herbs would you recommend using?
Parsley and dill are the most traditional herbs that you would typically find in ranch, but you could use oregano, thyme, savory, or something like an Italian herb mix. It may taste more like a creamy Italian dressing if you like that flavor. Let me know if you find a combo you like. 🙂
I got raves when I made it for Thanksgiving, but I also added cashews to thicken it up (didn’t use soy milk, but I did add aquafaba.
But this note makes no sense! “Omit the water for vegan ranch dip.”
Glad that you and your family liked it! When you make this ranch with soy milk, it can get very thick, so you may need to add a little water to get it to pour over salad. If you want it thick to use as a dip, then you won’t need to add any water to it. That is why the instructions say to blend all the ingredients except for water and then thin it with a little water if need. 🙂
What type of oil?
You can use any neutral flavored oil like canola or a light olive oil.
YUM! Amazing flavor and takes 2 minutes to make!
Thanks Julie! Glad that you liked it!
The best!