An easy vegan ranch dressing recipe for your salads and wraps or for dunking crunchy veg or nachos.
I only came across Ranch dressing a few years ago when I selected it from the line-up of dressings at a Subway. I think I was buying a salad sub.
Of course, that dressing wasn't vegan, so since then I've had to start making my own dairy-free ranch for sandwiches, wraps and salads.
I just love it.
Just lush, creamy and quick to make.
- 🥗 Small batch salad dressing
- 🥫 Storing salad dressing
- 🥛 What makes vegan ranch dressing so creamy?
- 🥣 Vegan ranch dressing ingredients
- 🥣 How long does vegan ranch dressing last?
- 💭 Ideas for using vegan ranch dressing
- 🥗 More vegan salad dressing & dip recipes to try
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- 🥦 Living on the Veg
- 🥗 How to make easy vegan ranch dressing
- 📖 Recipe
🥗 Small batch salad dressing
This recipe makes a small batch of dairy-free salad dressing.
Even if you're eating salads every day, you don't want to be using the same dressing every time, so it's better to make up a small batch of dressing.
That way you can have two or three different dressings made up or just change them about.
🥫 Storing salad dressing
There are a few different options when storing salad dressings.
Salad dressing should always be stored in the fridge, but there are different ways to store it.
- salad shaker - made especially for making salad dressing
- oil and vinegar bottle - good for a basic oil and vinegar dressing
- glass jam jar - just keep an empty jam jar and wash it out, removing any labels
- tupperware - (plastic container) drinks container
- mini glass milk bottle - choose one with a lid
- squeezy sauce bottle - the clear type you would use for ketchup
Personally, I like a jam jar or mini milk bottle with a lid.
Glass always seems like a good option. It's recyclable, you can clearly see the contents and it washes well without staining.
🥛 What makes vegan ranch dressing so creamy?
Vegan ranch dip or dressing is made with a base of vegan yoghurt, mayo, and milk.
Greek vegan yoghurt is a good choice, but any plain vegan yoghurt will do.
Just remember, coconut-based yoghurts can have a strong coconut flavour, which would be delicious in some salad dressings, but not in a ranch dressing.
The good thing about adding yoghurt to a salad dressing is it adds protein to your dish, which is always a good thing.
🥣 Vegan ranch dressing ingredients
Here are the simple ingredients you need to make ranch dressing.
- Vegan plain yoghurt - I like Greek style yoghurt
- Vegan mayo - loving Hellman's vegan mayo
- Plant milk - I like oat milk, but use whatever you have in the fridge
- Lemon juice - freshly squeezed is best
- Dijon mustard - which is generally suitable for vegans
- Garlic powder - you could use fresh garlic, but I prefer to use powder in a dressing
- Onion powder - for extra flavour
- Dried dill - you can use fresh
- Dried parsley - you can use fresh
- Salt and pepper - to season
🥣 How long does vegan ranch dressing last?
This small-batch ranch salad dressing will last for up to a week in the fridge.
Vinaigrette dressings that are acidic tend to last the longest and could keep in the fridge for 2-3 weeks.
Dressings with fresh ingredients and creamy dressings don't last quite as long.
This is why making up a small batch of creamy dressing is a good idea.
Of course, if you are making a lot of salad you can make double or triple the amount. My recipe card will help you scale up the recipe easily.
💭 Ideas for using vegan ranch dressing
Here are a few ideas for non-dairy ranch dressing.
- Salads- the most obvious way to serve this creamy dressing, but completely delicious
- Pasta salad - I like to add it as a dressing to a bow tie pasta salad with cherry tomatoes, corn, cucumber and grated carrot
- Wraps - people rarely think of adding dressing to a wrap, but go into a sandwich shop and watch them add those dressings
- Pitta - great drizzled over salad, falafel and vegan feta in pitta bread
- Toastie - dunk your toastie in it
- Pizza - the perfect dip for your pizza crusts
- Roast veggies - drizzle it over roast veg served on couscous
- Corn - drizzle over freshly cooked corn on the cob and add a scattering of fresh herbs
- Wedges - drizzle over spicy potato wedges
- Potatoes - use as a tasty dressing for potato salad
- Nachos - dunk nachos/tortilla chips in this tasty dip
- Sweet potatoes - serve as a dip with sweet potato wedges or chips (fries)
So many ways to use ranch!
For the ultimate lunch, try this ranch dressing on my Tex Mex Corn Chopped Salad.
🥗 More vegan salad dressing & dip recipes to try
Here are a few delicious vegan salad dressings and dips.
Which will you try next?
- Creamy Tahini Dressing - a gorgeous Middle Eastern salad dressing (small batch)
- Creamy Vegan Russian Dressing - this stuff is addictive!
- Creamy Vegan Sriracha Dip - oh my!
- Easy Greek Salad Dressing - another small batch dressing
- Homemade Vegan Cashew Pesto - green and lush, just add more olive oil to turn it into a salad dressing
- Italian Dressing - a creamy dressing in a small-batch
- Lemon & Chive Dip for Chips - creamy and yum
- Pomegranate & Lemon Salad Dressing - a fruity dressing
- Whipped Feta with Lemon & Herbs - you can thin this one down with a little milk (any plant milk) to make salad dressing
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🥗 How to make easy vegan ranch dressing
Step-by-step photos. Keep scrolling for the full printable recipe (with full ingredient list and nutritional info).
In a mixing bowl or jug add the yoghurt, mayo, milk, lemon juice (full ingredient list in printable recipe card below).
Now add the onion and garlic powder.
Add the dried (or fresh herbs), mustard, salt and pepper.
Mix well and taste to check the seasoning, then pour into a jam jar or bottle.
Easy Vegan Ranch Dressing
- 6 tablespoons vegan Greek yoghurt or plain yoghurt
- 2 tablespoons vegan mayo
- 2 tablespoons oat milk or your regular milk
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried dill or fresh
- 1 teaspoon dried parsley or fresh
- ½ teaspoon djon mustard
- 1 pinch salt and pepper
- Add all the ingredients to a bowl or jug and mix well until smooth.
- Season with salt and pepper and taste to check the seasoning.
- Decant into a jar or bottle and pop in the fridge until you need it.