Vegan Ranch Sauce
This vegan ranch is creamy, tangy, and packed with herby flavor—made with simple ingredients for that perfect zing. Great as a dip, dressing, or drizzle on just about anything!
Servings
16 oz
Ready In:
10 min
Easy Vegan Ranch
By: Naysha Rivera
This vegan ranch is creamy, tangy, and packed with herby flavor—made with simple ingredients for that perfect zing. Great as a dip, dressing, or drizzle on just about anything!
Ingredients
Ranch
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1 cup unsweetened plain vegan mayo or yogurt
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½ cup unsweetened non-dairy milk (almond, soy, or oat)
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1½ tbsp lemon juice or apple cider vinegar
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1 tbsp pickle juice
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1 tbsp Dijon mustard
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1 tbsp capers, finely minced
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1½ tsp garlic powder
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1 tsp onion powder
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1 tsp dried dill
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1 tsp dried parsley
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½ tsp dried chives or 1 tbsp fresh minced
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½ tsp sea salt (adjust to taste)
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½ tsp black pepper
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Optional: 1 tbsp nutritional yeast (adds umami depth)
Notes:
Flavor tip: Let the ranch chill for at least 30 minutes—this really helps the flavors meld and deepen.
Make it from scratch: Want to go fully homemade? Check out my recipe for DIY vegan mayo (link in bio)!
Adjust to taste: Feel free to tweak the herbs or add more pickle juice for extra tang.
Step by Step Instructions
Mix:
In a medium bowl or jar, whisk together the vegan mayo, non-dairy milk, Dijon mustard, and pickle juice until smooth.
Add in the remaining ingredients, including minced capers, herbs, and spices.
Mix well until fully combined.
Refrigerate for at least 30 minutes to let flavors develop and dressing thicken.
Storage:
Store in a sealed jar in the fridge for up to a month. Stir or shake before each use.