Vegan Ranch Dressing
Servings: 1 cup
- ½ cup (120 grams) vegan mayo
- ½ cup (120 grams) non-dairy yogurt we use unsweetened soy yogurt. Swap cashew sour cream.
- 2 tablespoons lemon juice
- 1 teaspoon dried dill
- ½ teaspoon dried parsley
- ½ teaspoon dried chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- 2 twists black pepper
- 2 tablespoons non-dairy milk add more if you want a thinner ranch for drizzling. Add less if you want a thicker ranch for dipping.
- To a bowl, add ½ cup vegan mayo, ½ cup non-dairy yogurt, 2 tablespoons lemon juice, 1 teaspoon dried dill, ½ teaspoon dried parsley, ½ teaspoon dried chives, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, and 2 twists black pepper.
- Whisk until combined, then add 2 tablespoons non-dairy milk or more until you reach your desired consistency.You can make a thicker vegan ranch dressing without milk for dipping or a thinner one for drizzling on salads.
- Tip: if you like your vegan ranch recipe with a finer texture, add everything to a blender and blend until smooth.
- Taste and adjust for dried herbs, salt, and lemon juice. Serve immediately or store in the fridge.
Nutrition information is an estimate for 1 tablespoon of vegan ranch dressing.
STORAGE
Make ahead: you can make vegan ranch dressing up to a week ahead. It’s perfect for your weekly meal prep, so you have it ready in the fridge.
Refrigerator: transfer the dressing to a mason jar or in an airtight container and keep it in the fridge for up to 7 days.
Freezer: we don’t recommend freezing this recipe.
ALSO ON THIS PAGE
