This vegan ranch dressing is exactly what you want in a dairy free ranch, and it also happens to be oil-free and made with seeds instead of nuts! That's right, no cashews or mayonnaise here! It's perfectly savory, rich, creamy, and tangy, with just the right amount of herb flavor. Easily adjust the consistency depending on whether you want to dip , spread, or pour!
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).
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Why This is the BEST Dairy Free Ranch Dressing
I know "best" is a bold statement, but seriously, in my nearly 13 years of being vegan, this is the best-tasting vegan ranch dressing I've tried yet!
Everyone loves ranch dressing because it's so versatile and tasty. It's creamy, milky, herbaceous, garlicky, and just salty enough to make you (and maybe even your kids) actually want to eat veggies.
While cashews are great for creating creamy dressings without dairy, they sometimes taste too sweet.
And for those of us who prefer our salad dressings on the healthier side, store-bought vegan ranch really isn't an option. They tend to be loaded with oil and honestly, don't even taste good.
But that's okay! Because once you realize how easy it is to make plant-based ranch dressing at home, you'll wonder why you ever thought about buying the bottled stuff.
RELATED: If you're fine 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.
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 So after working on my Vegan Pimento Cheese and Pimento Macaroni Salad, both of which were originally made with cashews, I decided to explore seed-based creamy sauces and dressings. And I'm so glad I did! Raw sunflower seeds work like a dream here.
There's no weird taste from tofu, and without cashews, it's totally, 100% savory. Just as ranch dressing should be!
I suppose I hesitated to experiment with raw sunflower seeds because I thought their naturally nutty flavor might be overpowering. Thankfully I was wrong!
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 oil-free dressing. Take that, cashews!
Next be sure to check out these other nut-free dishes made with sunflower seeds:
- 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!
Don't have fresh herbs on hand? No problem! You can use fresh or dried herbs in this ranch dressing recipe.
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Ingredients
- raw sunflower seeds - Since roasted seeds have a stronger flavor, you want raw sunflower seeds here. Check the bulk bins at your grocery store for the best price.
- 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 an easy vegan buttermilk!
- lemon juice and white vinegar - These combine to create the perfect amount of tangy acidity.
- herbs - You can use dried or fresh and try different amounts and combinations. I like to use dill, chives and parsley.
See the recipe card below for amounts and full instructions.
How to Make Vegan Ranch Dressing
For this dairy-free ranch dressing, 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.
This recipe is a breeze to make! The process looks like this:
- 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 all ingredients except the herbs until smooth and creamy. Taste and adjust seasoning.
- Add the herbs (fresh or dried), and either stir them into the dressing or pulse the blender once or twice.
- 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.
How to Store Homemade Vegan Ranch
Store the 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.
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:
- Potatoes: Stir dairy-free ranch dressing 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.
- Salads: Obviously, ranch dressing is delish on salads, and don't forget about kale salad.
- Sauce: Drizzle it on vegan pizza, grains, and roasted and steamed vegetables. Toss it with pasta, warm or cold, like this ranch pasta salad.
- 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.
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 seeds, nuts, and/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 Cashews or Mayo!)
Equipment
Ingredients
- ½ cup raw sunflower seeds
- ⅔ cup plain, unsweetened soy milk - or other unflavored non-dairy milk
- 3 to 5 tablespoons water - use less water for a dip or more water for pourable 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 fresh garlic, peeled
- ½ teaspoon onion powder
- ⅛ teaspoon mustard powder
- pinch of black pepper
Herbs - add after blending:
- 1 ½ teaspoons chopped 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.
Alex
Could I also soak the sunflower seeds in the fridge overnight or is that a bad idea? Thanks!
Lori Rasmussen
Hi Alex - Yes, soaking the seeds is fine.
CA
Mine curdled when adding the lemon juice and acv, how can I avoid this next time?
Lori Rasmussen
Hi - Did you make the recipe as written, using a blender? Usually that happens if you stir vinegar or lemon into milk, but the blender should have mixed everything thoroughly enough to prevent curdling.
Le’Anne Madrid
Could I use yellow mustard to substitute for mustard powder? If so how much would you recommend?
Lori Rasmussen
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
Delicious! Ty for this amazing recipe!!