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 So after working on my Vegan Pimento Cheese and Pimento Macaroni Salad, both of which were originally made with cashews, I decided to explore alternatives.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 is an estimate and will vary depending on the exact amounts and ingredients used.
Bl Ca says
I've been looking for oil free ranch dressings online and this one look seems to be the easiest to whip up. My only reservation is that the recipe calls for nuts, which in my thoughts would introduce nut oil into the dish. I wonder what would happen if I skipped the nuts? What's the purpose of the nuts in the recipe? Are the sunflower seeds the replacement for the oil?
Lori Rasmussen says
Hi - The dressing doesn't contain nuts (this is important to note for those with tree nut allergies). The sunflower seeds are for body/consistency and to add a whole-food source of fat, which rounds out the flavor. So yes, they are a substitute for oil. Typically when someone is looking for "oil free" that means extracted oils, such as olive oil, sunflower seed oil, etc. The seeds are a whole food, which is different. Without the seeds the dressing would be very thin. If you need to reduce the overall fat, you could experiment with silken tofu and/or reducing the amount of seeds. Just keep in mind that you might then need to adjust the other ingredients because it will throw off the balance of flavors. I hope that helps clarify things for you!
Kathy says
I could hug you! Finally, finally found a delicious ranch dressing. Thank you, thank you, thank you!
Susan Marshall says
I made this today and it was very good. This recipe is a keeper. I didn’t soak my seeds but I think I’ll try that next time for a slightly creamier dressing. Very good though.
Teresa says
Great recipe! I used almond milk that I make that uses dates and vanilla and it came out scrumptious!
Melissa says
This is my first post ever . I have tried so many raw dressings and dips and this is by far the best one ever. It’s so stinking good I can’t stand it. I am using it as a dip as well as a dressing. Sooo good . Thank you thank you
Roe says
Lick the bowl delicious!!!
Thank you so much for sharing this recipe. I struggle trying to find any recipes that are allergy free for me and this one is healthy too!!
Lucie says
I loooove this recipe. I used apple cider vinegar because I didn’t have the other kind.
Kat says
Can you use almond milk or oat milk?
Lori says
Hi Kat,
Almond milk is fine as long as it's completely unflavored. I think oat milk is naturally too sweet to work well in this recipe.
Cho says
Hi,
I love the fact that this recipe is nut-free.. So can't wait to try it out!
Can I substitute vinegar with lemon/lime juice? If so, how much of the juice would I need for the portion size mentioned in the recipe?
Thanks!! 🙂
Lori says
Hi Cho,
The amount of acidity is up to you really, and very easy to adjust. I would start with an equal amount then taste and add more as desired. I hope you enjoy it!
Kathleen says
This sounds great, and I’d really like to try it! Do you think it would work in a Nutribullet?
Thanks so much.
Lori says
Hi Kathleen,
Yes, I think so. If the Nutribullet doesn't quite blend up all of the seed bits, you could always strain them out if desired.
Angie says
Could you sub pumpkin seeds or hemp seeds for the sunflower seeds?
Lori says
Sure, both will change the color quite a bit, and hemp seeds will definitely add their own unique flavor. So it will be different but still tasty, I'm sure. Let us know if you give it a try!
Angie says
Thanks for the fast reply! I will definitely let you know how it turns out.
Kelly says
This is so delicious! I've made other vegan ranch dressings a few times with cashews and they never came close enough - they all seemed to have a sweet undertaste (which now I believe is from the cashews). This recipe blew the others out of the water - it tasted just like the ranch from my non-vegan days that I adored and have missed so dearly. I now have a dressing that I can use for salads, veggies and just about anything else I find that I can dip in it (seriously - I will take it to restaurants with me and sneak it onto my plate)! Thank you so much! 🙂
Lori says
Thanks for the awesome feedback, Kelly! I'm with you on the cashews. I love them in a lot of dishes, but in purely savory recipes their sweetness can be a deal breaker. SO glad you love the dressing!
LouAnn says
Could I sub cannelini beans for the sunflower seeds??
Lori says
Hi LouAnn,
I’m not really sure how it will turn out since seeds and beans have a different make up of moisture, fat, etc. But it’s always worth a try! I would reduce the liquid and salt a bit to account for the changes. Let us know if you give it a try.
Vanessa Mensah says
So freaking good. I didnt have soy milk and I had just made vegan mayo so I just added the ingredients to what was left behind and used water. This is a keeper!
Lori says
Woohoo, way to improvise! 😀 I'm so glad you love it, Vanessa.