This recipe for vegan ranch dip is simple, very creamy, and totally nut free. This dip is the perfect vegan contribution to a party or for snacking on while watching a movie. If you’re in need of a vegan ranch dressing, simply thin it out with a bit of plant milk and Bob’s your uncle!

Are you having trouble finding Just Ranch? You’re not alone; apparently there is some kind of Just Ranch shortage that’s been going on since at least the beginning of the year.

If you’re normal, you love everything ranch and the sudden disappearance of Just Ranch and other Hampton Creek products must be hitting you hard. I’m sorry.

So what are you gonna do, cry about it or suck it up and make your own? Well, if you’re here it’s because you’ve chosen the second option. Good for you cuz vegan ranch dip is super easy to make and you can tailor it exactly to your taste!

How to make vegan ranch

I did a quick perusal of vegan ranch recipes on the internet and noticed that most are cashew-based. I’m way too cheap to buy cashews and since vegan yogurt has now become readily available, it’s become my go-to base for all creamy dips and sauces from vegan tzatziki to vegan green goddess dressing .

Vegan yogurt also makes a much more “authentic” tasting vegan ranch than cashews as it’s closer in texture and tanginess to the sour cream or Greek yogurt used in most non-vegan recipes.

So to make vegan ranch dip simply combine your preferred plain unsweetened vegan yogurt (I like soy) with vegan mayo, dried or fresh herbs, garlic and onion powder.

The ratio of yogurt to mayo is a matter of taste. Some (non-vegan) recipes call for half and half, some for all mayo and others for a bit more yogurt to mayo. I tested out a few different ways and my preference is for mostly vegan yogurt with a bit of mayo mixed in for creaminess. It doesn’t taste overly oily but the bit of fat gives it a nice “mouth feel”.

I also tested with both fresh and dried herbs. There’s not too much of a difference since most of the flavour comes from the garlic and onion powder. Each time I make this recipe I change it up depending on what fresh herbs I have (or don’t have) in my fridge. It always comes out delicious and tasting like ranch.

This recipe as written makes a dip cuz I just love dipping ripple chips in it! It goes without saying that you can also dip veggies into it too so don’t go down to the comments and tell me how uNhEaLtHy potato chips are, I ain’t got time for your food shaming.

If you want this for your salad, to drizzle over this buffalo chickpea pizza or in your ranch veggie wraps , you can easily convert this recipe into vegan ranch dressing by simply adding a few splashes of your favourite unsweetened plant milk to thin it out to a pourable consistency.

How to make vegan ranch without mayo or oil

Although I explained why I like to add a bit of mayo to my ranch dip, if Just Mayo is your preferred vegan mayo you might be out of luck finding that too. Or maybe you just don’t like mayo and that’s cool.

No worries, you can simply substitute the mayo in this recipe with additional vegan yogurt. In fact, I often make it this way when I have some yogurt that needs to be used up before going bad. Still tastes good and still tastes like ranch.

My preferred vegan yogurt is plain, unsweetened soy (I can’t find vegan Greek-style). Of the varieties I’ve tried, it’s the thickest and most neutral in flavour for this application. Feel free to try cashew, almond, Greek-style, or coconut (may affect flavour) if you prefer that over soy. Just be sure that you choose unsweetened.

How long does vegan ranch last?

I mean, who cares? It’s going to be gone in 10 minutes anyway. Just kidding, you might be wondering if you can make this vegan ranch dip ahead or how long the leftovers will keep (there won’t be any).

It’s actually better to make this recipe at least an hour or two before you need it. The flavours mingle and get stronger the longer you leave it in the fridge. Even better, make it the night before.

In terms of how long you can keep it, that will depend on the expiration date of your yogurt but I’d say try to eat it within a week. If you use all dried herbs, it will hold up better than using fresh herbs.

Vegan Ranch Dip This recipe for vegan ranch dip is simple, very creamy, and totally nut free. This dip is the perfect vegan contribution to a party or for snacking on while watching a movie. If you’re in need of a vegan ranch dressing, simply thin it out with a bit of plant milk. 5 from 2 votes Print Pin Recipe Prep Time: 5 minutes Chilling: 30 minutes Servings: 3 people Calories: 204 kcal Ingredients ½ cup plus 2 tablespoons plain unsweetened vegan yogurt I prefer soy but you can use another – $1.90

¼ cup plus 2 tablespoons vegan mayo – $0.20

1 teaspoon garlic powder – $0.08

1 teaspoon onion flakes or powder – $0.08

1 teaspoon fresh chopped parsley can sub ½ tsp dried – $0.05

1 teaspoon fresh chopped or dried chives – $0.05

½ teaspoon dried dill – $0.06

½ teaspoon salt – $0.01

Optional: a few splashes of plant milk to thin if you want to make a dressing Instructions Combine everything in a bowl.

You can eat it right away but the flavour gets better if you refrigerate it for at least 30 minutes first.

Use within a week. Find us on Instagram @cilantro_and_citronella Find us on Facebook @thestingyvegan Nutrition Calories: 204 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 17 g | Saturated Fat: 1 g | Sodium: 544 mg | Potassium: 11 mg | Sugar: 2 g | Vitamin C: 6 mg | Calcium: 60 mg | Iron: 0.1 mg Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.