Vegan Ranch Dressing
This Vegan Ranch Dressing tastes exactly like classic ranch and is far better than any store-bought alternative. It's creamy with layers of tangy, herby, and garlicky flavors, and takes just 5 to 10 minutes to whip up.
- Prep time
- 5 min
- Cook time
- 3 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon unsweetened plant-based milk (of choice)
- 1/4 teaspoon apple cider vinegar ((see Note 1) )
- ½ cup (112g) vegan mayo ((see Note 2) )
- 1 tablespoon freshly squeezed lemon juice, (more as needed)
- 1 large or 2 small garlic cloves, (grated or very finely minced )
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ tablespoon nutritional yeast
- Scant ¼ teaspoon sea salt
- Freshly cracked black pepper
- 2 tablespoons finely minced chives ((or scallions) )
- 2 teaspoons of chopped fresh dill ((1 tablespoon if you love dill))
Instructions
- 1
Combine the milk and vinegar in a medium bowl, and set aside for a few minutes so it can curdle a bit (like buttermilk).
- 2
To the bowl, add the mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, several cracks of pepper, scallions, and dill. Whisk the dressing until well combined and relatively smooth.
- 3
Taste for seasonings, adding more salt or pepper as desired, or more lemon juice or apple cider vinegar for acidity. I sometimes add an extra teaspoon of lemon juice and a pinch of salt.
- 4
If the dressing is too sharp for your taste, add a tablespoon of unsweetened vegan yogurt and stir to combine.
- 5
Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar for a week, or longer.