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!
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.
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.
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.
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.
Step 1. Add all the ingredients, except the non-dairy milk, to a mixing bowl.
Step 2. Whisk everything together until fully combined. Add milk to achieve your desired dip consistency. Chill for at least an hour before serving.
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.
Frequently Asked Questions
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.
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.
You can make the ranch dip without the dill, but you will not get the full ranch flavor. It should still be tasty though.
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- 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 at a time until you reach your desired dip 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 again after chilling. Add more milk if needed.
- Mix before serving.
- Store leftovers in a covered container in the fridge for up to 5-7 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 easily pour off of a spoon.
- If the ranch seems like it 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 Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 278Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 278mgCarbohydrates: 10gFiber: 0gSugar: 4gProtein: 0g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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