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    Home » Condiments, Dips, and Sauces » Easy Vegan Ranch Dip

    Easy Vegan Ranch Dip

    Published: May 25, 2022 · Updated: May 12, 2023 by Marlena Luna · This post may contain affiliate links. · 2 Comments

    Jump to Recipe Pin SaveSaved!

    This easy vegan ranch dip recipe can be made in under 10 minutes with your favorite mayo.  It tastes great and is always a party hit.  It also makes a great dressing!

    A hand dipping a celery stick into ranch dip.

    If you love snacking on vegetables and ranch or you’re looking for a good chip dip, this vegan ranch recipe is just for you! 

    It's easy to make and it tastes better than anything I've found at the store!

    I find that store-bought vegan ranch usually has a weird taste, so I avoid it and make this plant-based ranch at home using my cashew mayo.

    This recipe is thick and creamy and tastes just like I remember. No odd flavors here!

    Use my cashew mayo or your favorite eggless mayo for the best vegan ranch you’ve ever had.

    Ingredients

    There is no need to worry about having fresh herbs on hand.  This easy vegan ranch recipe uses the dried herbs and common pantry staples below.

    Small bowls of ingredients for vegan ranch dip.

    Ingredients Notes and Substitutes

    • Mayo – I used my cashew mayo recipe but your favorite brand of mayo is also a great option.
    • Plant-Based Milk – Use unsweetened unflavored non-dairy milk.  Any brand and variety will do —oat, almond, soy, etc.
    • Lemon juice – Freshly squeezed lemon juice is best.  To replace, use apple cider vinegar.
    • Dill weed – For this ranch recipe, I went with dried dill but fresh can be used if you have it.
    • Parsley – I also went with dried parsley to keep the recipe simple and versatile. However, it can be replaced with finely chopped fresh parsley.

    Instructions

    When I say this vegan ranch is easy to make, I mean it! This recipe comes together in 2 easy steps and takes less than 10 minutes to whip up.

    Ingredients in a glass bowl with a whisk next to the bowl.

    Step 1. Add all the ingredients, except the non-dairy milk, to a mixing bowl.

    Ranch dip in a glass bowl with a metal whisk.

    Step 2. Whisk everything together until fully combined. Add milk to achieve your desired dip consistency. Chill for at least an hour before serving.

    Serving Suggestions

    This ranch recipe is so versatile. It's perfect for dipping anything from potato chips to BBQ cauliflower wings or french fries to tofu chicken nuggets.

    Slather it on your burgers, tacos, and burritos.

    Or use a little extra dairy-free milk to thin the ranch into a dressing and drizzle over salads.

    Vegan ranch dip in a white bowl.

    Frequently Asked Questions

    Can I use sour cream instead of mayo?

    Yes, but you may need to use less lemon juice.  Start by only mixing in the dry seasonings.  Then, add the lemon juice to taste.

    Can I make vegan ranch dressing using this dip recipe?

    Yes! Add more non-dairy milk to thin out the dip to dressing consistency.  The consistency should be thin enough to easily pour off of a spoon.

    What can I use if I don't have dill weed?

    You can make the ranch dip without the dill, but you will not get the full ranch flavor.  It should still be tasty though. 

    A bowl of vegan ranch dip on a plate with carrots, celery, and grape tomatoes.

    We'd love to hear from you!

    If you enjoyed this vegan recipe, please leave a 5-star rating in the recipe card and share your thoughts in the comments below.

    Also, if you snap a photo, share it with us! We love to see your creations!! You can find us on Pinterest, Facebook, and Instagram.

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    See ya there!

    Recipe

    A bowl of vegan ranch dip with a celery stick dipped in.

    Easy Vegan Ranch Dip

    prep time: 10 minutes minutes
    Chill Time: 1 hour hour
    total time: 1 hour hour 10 minutes minutes
    servings: 6 servings
    Vegan ranch dip is so easy to make using your favorite mayo. It takes only 10 minutes to bring together, tastes great, and is always a hit at parties. It also makes the perfect dressing.
    5 stars (13 reviews)
    Print Pin SaveSaved!

    Ingredients

    • 1 cup vegan mayo, homemade or store-bought
    • 1-3 Tablespoons non-dairy milk
    • 3 teaspoons fresh lemon juice
    • 1 teaspoon dried parsley
    • ½ teaspoon onion powder
    • ¼ to ⅓ teaspoon dried dill
    • ¼ teaspoon garlic powder
    • Salt and pepper, to taste
    Prevent your screen from going dark

    Instructions

    • Add all the ingredients, except the milk, to a small mixing bowl.
    • Whisk the ingredients together until everything is fully combined.
    • If your dip is too thick, whisk in 1 Tablespoon of milk or more to reach your desired consistency. The dip should be thick enough to scoop onto a celery stick or chip without dripping off.
    • Chill the ranch dip in the fridge for 1-2 hours. The dip may thicken up after chilling, add more milk as needed. 
    • Mix before serving.

    Enjoy!

      Notes

      • Store leftovers in a covered container in the fridge for up to 5 days.
      • Turn this dip into vegan ranch dressing by adding enough non-dairy milk to thin it out.  The dressing should be thin enough to pour off of a spoon easily.
      • If the ranch needs more flavor but has enough salt and lemon juice, add about ⅛-1/4 teaspoon agave nectar or maple syrup. A small amount of sweetener will bring the flavors together.

      Nutrition

      Serving: 1serving | Calories: 278kcal | Carbohydrates: 10g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Sodium: 278mg | Sugar: 4g

      **Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**

      course: Condiments, Dips, and Sauces
      cuisine: American
      author: Marlena Luna
      Did you make this recipe?Please consider Leaving a Review!

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      Comments

        5 from 13 votes (12 ratings without comment)

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      1. janet

        April 18, 2025 at 7:51 am

        Wow, made this for easter as my niece cannot have dairy and it was DELICIOUS! I added 4 drops of agave as suggested in the recipe.

        Reply
        • Marlena Luna

          April 21, 2025 at 1:48 pm

          I'm glad it turned out delicious, and the agave worked well. Thanks for sharing your feedback!

          Reply

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      Marlena Luna in a pink sweater holding a coffee mug.

      Hi, I’m Marlena the recipe creator behind Where You Get Your Protein! I love spending time in the kitchen cookin’ up delicious vegan comfort foods! Most of the ingredients I use are easy-to-find or pantry staples. Stick around and enjoy some amazing vegan food!

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