This Vegan Ranch Dressing is exactly what you want in a dairy free ranch. It also happens to be oil-free and made without mayonnaise or cashews! It's perfectly savory, rich, creamy, and tangy, with just the right amount of herbs. You can easily adjust the consistency depending on whether you want to enjoy it as a dip, sandwich spread, sauce or salad dressing.
This vegan ranch is made with whole-food ingredients (WFPB) and contains no oil, nuts, gluten, or soy, depending on your choice of non-dairy milk.
We all love ranch dressing because it's so versatile and delicious. It's creamy, milky, herbaceous, garlicky, and just salty enough to make you (and maybe even your kids, too) actually want to eat veggies.
But what I don't love is the dairy found in classic ranch. Thankfully, it's easy enough to make a vegan ranch at home that tastes just like the real deal!
Why You'll Love This Vegan Ranch Recipe
While cashews are great for creating creamy vegan salad dressings, they can sometimes taste too sweet.
And for those of us who prefer healthy salad dressings, store-bought vegan ranch really isn't an option. They tend to be loaded with oil and honestly, don't even taste very good.
But that's okay! Because once you taste this version made with budget-friendly seeds, you'll wonder why you ever thought about buying the bottled stuff.
Jump to:
Recently I've become interested in developing more allergy-friendly recipes. So after working on my Vegan Pimento Cheese and Pimento Macaroni Salad, both of which were originally made with cashews, I decided to explore alternatives. And I'm so glad I did! Raw sunflower seeds work perfectly in recipes like this.
There's no weird taste from tofu and without cashews, it's totally, 100% savory. Just as ranch should be!
Next be sure to check out these other nut-free recipes:
- Nut-Free Vegan Mac and Cheese
- Creamy Sunflower Seed Dressing
- Jalapeno Cilantro Dressing
- Nut-Free Vegan Pie Crust (Gluten-Free & Oil-Free)
- And find more Oil-Free Salad Dressings here!
RELATED: If you're okay with nuts, be sure to try this oil-free copycat version of Bitchin' Sauce! It's SO good, kind of like ranch without the herbs.
Don't have fresh herbs on hand? No problem! You can use fresh or dried herbs in this vegan ranch dressing recipe.
Ingredient Notes
- raw sunflower seeds - Since roasted seeds have a stronger flavor, you want raw seeds here. You can usually find raw sunflower seeds in the bulk bins at most grocery stores. And they're very affordable, like less than three dollars a pound kind of affordable! With that amount of seeds, you can make 6 or 7 batches of this healthy ranch dressing!
- non-dairy milk - Choose an unsweetened milk that is also unflavored. I like box soy milk for this one. Traditional ranch is often made with buttermilk, but as we vegans know, soy milk plus vinegar creates vegan buttermilk!
- lemon juice and white vinegar - These work together to create the perfect amount of tangy acidity in the dressing.
- herbs - You can use dried or fresh herbs here, and try different amounts and combinations. I like to use dill, chives and parsley.
See the recipe card below for amounts and full instructions.
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How to Make Vegan Ranch
A high-speed blender will give you the creamiest results. But if you don't mind a bit of texture, a regular blender works, too.
- Optional soak: Pour boiling water over the raw sunflower seeds and let them soak for about an hour. Drain and rinse. This step is optional if using a high-speed blender.
- Blend: Blend all ingredients except the herbs until smooth and creamy. Taste and adjust seasoning.
- Add herbs: Add the fresh or dried herbs, and either stir them into the dressing or pulse the blender once or twice.
- Chill: Pour the dressing into a lidded jar, and refrigerate for several hours or overnight to allow the flavors mingle.
You don't have to do that last step if you really want to use the dressing right away, but it does taste better after a few hours in the fridge.
The flavors of the herbs spread throughout the creamy base, and if you go with fresh garlic instead of dried, the raw garlic bite becomes more mellow as the dressing chills.
Tip: Adjust the Consistency
See the photo above? That was a different batch on a different day, with less water for a thicker, dip consistency.
Whether you plan to drizzle your vegan ranch dressing on salads, use it as a spread for sandwiches or as a dip for raw veggies and vegan wings, the consistency is totally up to you. Isn't that one of the greatest things about homemade salad dressings?!
Use the lesser amount of water listed in the recipe for a thick dip and the full 5 tablespoons for a thinner salad dressing.
Serving Suggestions
Vegan ranch dressing is every bit as versatile as the dairy-based version. Here are some of our favorite ways to use it:
- With potatoes: Stir into vegan mashed potatoes instead of using butter, milk, sour cream, or yogurt. It's also amazing on baked potatoes, french fries, and potato salad.
- On salads: Obviously, ranch dressing is perfect on salads, and don't forget about kale salad.
- As a sauce: Drizzle it on vegan pizza, grain bowls, and roasted and steamed vegetables. Toss it with pasta, warm or cold, like this ranch pasta salad.
- As a dip: Ranch is always a crowd-pleaser on a veggie tray, especially when it accommodates your guests' various dietary needs!
- Condiment: Instead of mayo, spread vegan ranch on sandwiches and veggie burgers. Or make a deliciously creamy ranch-chickpea salad wrap.
How to Store
Store leftover dressing in a lidded jar or container in the refrigerator for up to 4 days. Freezing is not recommended. If the dressing separates, simply shake it up or stir well before using.
FAQ
Classic ranch dressing is usually made with buttermilk, and some recipes also call for sour cream or yogurt. Not only does ranch contain dairy, it may also contain egg, since mayonnaise is another common ingredient. Thankfully, it's easy to make dairy-free, egg-free, vegan ranch dressing at home using a base of nuts, seeds, or vegan mayo.
I hope you love this vegan ranch dressing as much as we do! If you give it a try be sure to leave a comment below, and let us know your favorite foods to pair with ranch.
You can also tag me in a photo on instagram with @myquietkitchen. I always love to see what you're making!
More Vegan Salad Dressing
Recipe
Vegan Ranch Dressing (No Oil, Mayo, or Cashews)
Equipment
Ingredients
- ½ cup raw sunflower seeds
- ⅔ cup plain, unsweetened non-dairy milk - make sure it's not flavored; I use soy
- 3 tablespoons water - can add 1-2 tablespoon more for thinner consistency
- 2 tablespoons fresh lemon juice
- 1 tablespoon white distilled vinegar - or apple cider vinegar
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder - or 1 small clove of garlic
- ½ teaspoon onion powder
- ⅛ teaspoon mustard powder
- pinch of black pepper
Herbs - add after blending:
- 1½ teaspoons dried chives - or 1 tablespoon chopped fresh chives
- 1 teaspoon dried parsley - or 2 teaspoons finely chopped fresh parsley
- ⅛ teaspoon dried dill - or ½ teaspoon chopped fresh dill
Instructions
- If using a high-speed blender, no need to soak the seeds. If using a standard blender you may want to soak them in hot water for about an hour. Then drain and rinse under cold water.
- To a blender add the seeds, milk, 3 tablespoons of water, lemon juice, vinegar, salt, garlic, onion powder, mustard powder, and black pepper. Gradually increase to high speed, and blend until completely smooth. Stop to scrape down the sides of the blender as needed. Taste and adjust salt, acid, and/or water amount as desired. Keep in mind, the dressing will thicken in the refrigerator - you can always add water later if needed.
- Add the herbs and stir to incorporate. Pour dressing into a jar or container, cover, and refrigerate for several hours or overnight. The flavors mingle and improve as it sits.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Tauni Dawson says
Hello Lori!
I just wanted to say "Thank you" for this yummy ranch dressing recipe! It came out thick and tastes just like ranch dressing! I can now enjoy salads once again.
Robert says
We have a local pizza restaurant that features a ranch sauce, in place of marinara, with pickles, onion, Fontana cheese, and bacon. So, I whipped up this Ranch while Lori’s pizza dough was rising. Substituted with vegan chicken and no bacon. What an incredible pizza. Can’t hardly wait to make another pizza, paired with this Ranch!
Lucy says
Very salty! Very acidic! And too thick. Had to add more water. I would not use white vinegar. It is too harsh
Anna says
Ohmygosh this is seriously the best vegan dressing I’ve tried yet! Planning to try your bitchin sauce next. Thank you!
Alex says
Could I also soak the sunflower seeds in the fridge overnight or is that a bad idea? Thanks!
Lori Rasmussen says
Hi Alex - Yes, soaking the seeds is fine.
Le’Anne Madrid says
Could I use yellow mustard to substitute for mustard powder? If so how much would you recommend?
Lori Rasmussen says
Hi Le'Anne - Yes, it won't take much. You can reduce the vinegar by 1 tsp and start with about 1/2 tsp prepared mustard. Then taste and adjust.
Sheri Anne says
Delicious! Ty for this amazing recipe!!