I love a good ranch dressing… On salad, pizza, burgers, mac and cheese… You get the picture. Since becoming vegan, however, I’ve been hard-pressed to find a vegan ranch that I really like! So, I set out to fix the problem once and for all… Allow me to introduce the BEST homemade vegan ranch!
This ranch works great as a dip or a dressing. Thick, creamy, tangy, herby… It hits the spot. Not only is it yummy, it’s SUPER easy to make and includes 9 simple ingredients that you probably already have in your cupboard or fridge. Plus, it is SO much cheaper to make your own than to buy a pre-made vegan dressing.
Shall we dive in? Simply add all your ingredients to a small bowl, and give it a good mix. If you want it thinner, add a little bit of water or unsweetened soy milk (not original – this still has a sugary/vanilla hint that will flavor your dressing) until it reaches your desired consistency. After that, it’s ready to serve! Cover any leftovers and store in the fridge for up to a week until ready to use.
I hope you’ll give this homemade vegan ranch a try! It is guaranteed to be a hit, and no one will guess you made it yourself! But then again, homemade always tastes better. 😉
Let me know what you thought in the comments below, and have a beautiful day – seasoned with sunshine! 🙂
- 1¼ cup Just Mayo (or other non-dairy mayonnaise)
- ¼ cup UNSWEETENED soy milk (not original)
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp sugar
- ½ tsp dried dill
- ½ tsp Italian seasoning
- ¼ tsp onion powder
- ¼ tsp garlic powder
- Quickly whisk Just Mayo, soy milk, and lemon juice until smooth. Be careful not to let the lemon juice curdle the milk.
- Stir in all other ingredients until well combined.
- Serve immediately, or cover and chill. This keeps in the fridge for about a week.
yum! I just made it for dipping my lunchtime veggies. Mine was too salty using Hellman’s (vegan) mayo so I adjusted it…Thanks for sharing.
Thanks, Holly! 😀 I’m so glad you enjoyed it! And good to know about Hellman’s vegan mayo.
This ranch dressing was quite tasty! Wonderful to dip fresh veggies as a snack. I end up using the Hellman’s vegan mayo too as well as substituting soy milk for almond milk. Thanks, Ariel!
Thanks, Marni! I’m so glad you enjoyed it! 🙂
Thank you Ariel for this recipe. It is the best in my book. Love it made with Just Mayo. Its getting increasingly difficult to find tho. As is even the Hellman’s vegan mayo. When you come up with a great homemade vegan mayo with no vinegar and not mainly oil, I am all ears!!!
Thanks for the feedback, Valerie! Just Mayo is my favorite too, by far – when we can find it! I’ve started to work on finding/creating a homemade mayo that I like, so stay tuned! 😀
Actually, I have found one that is super simple that I like, but it worked best with MoriNu tofu and that has an undesireable ingredient. Doesn’t work as well with water pack tofu. Gritty with the firm, too soft with the silken.
It is: 12.3 oz silken tofu, 1 1/2 tsp lemon juice, 1 tsp salt, 2/3 cup oil. Blend first 3 til smooth, add oil and blend on low until mixed.
If this simplicity and perfect balance of sweet, fat, tart, salt could be duplicated without so much oil it would be perfect. Anxiously awaiting the fruit of your experimenting on this.