Easy Vegan Ranch Dressing

Ranch Dressing is probably the most popular dressing around. This vegan ranch dressing takes the traditional recipe to another level because it’s dairy-free, but so creamy with a good herbal kick! This homemade dressing tastes better than store-bought dressings and only takes minutes to make and minimal ingredients.

A mason jar full of vegan ranch dressing is pouring the dressing over a leafy, green salad with lots of bright red cherry tomatoes.

Fresh is Best

I love salads. I probably eat them every single day. Not quite, but almost.

And what I’ve learned over the years is there’s one thing I love even more than salads: homemade salad dressings. Why? Because I love fresh.

Here are some things I love fresh:

  • Freshly baked cookies. In fact, the only time I eat cookies is when they’re fresh from the oven.
  • I love fresh flowers.
  • Fresh socks? Straight from the package? They’re the best!
  • Towels fresh from the dryer? Absolutely!

And now I’m adding fresh salad dressing to the mix. Shawn used to groan when I’d make my fresh dressing every day. Now he’s used to it. This vegan ranch dressing is now part of my circulation of favorite salad dressing recipes!

Is There Vegan Ranch?

Vegan ranch dressing exists and the good news is you can easily make it yourself. It takes only a few ingredients and a little bit of time. It’s easy to convert this dressing to vegan, by using plant-based milk and a non-dairy mayo. The typical mayo is made with eggs, but it’s easy these days to find egg-free mayo, such as Just Mayo, at most grocery stores. Hellman’s now sells a vegan mayo and I can find it next to the other mayo products too.

When you make your own vegan ranch dressing, the result is a creamy, herbal mixture that you can spread over salads, dip with vegetables, and even pour over things like a baked potato.

There’s so many tasty options you can use your vegan ranch dressing with! Can you imagine dipping this Vegan Cheese Pull-apart Bread in vegan ranch dressing? The result would be heavenly!

Is Ranch Dressing Made with Milk?

Yes, the traditional ranch dressing is made with milk, or buttermilk, or even yogurt. However, for this recipe, we’re using plant-based milk. It’s an easy switch to make. In the directions below I suggest using plain plant-based milk because vanilla flavored milk might not work as well.

However, truth be told, I have made this vegan ranch dressing using vanilla flavored plantbased milk. Guess what? It still tasted great!

A food processor bowl is full of ingredients to make vegan ranch dressing, including freshly chopped chives and parsley.

Vegan Ranch Dressing Recipe

I like to use fresh herbs when making my vegan ranch dressing. Not only do I love the flavors they provide, but they also add a pop of color in the finished dressing. We eat with our eyes so that color adds a lot!

This recipe calls for:

  • vegan mayo
  • plant-based milk
  • garlic powder
  • green onion
  • sea salt
  • dried mustard
  • chives
  • parsley
  • dried dill

You can see I’ve used a combination of fresh and dried seasonings. I experimented with different versions of ranch seasonings and found the information in this Epicurious ranch dressing post very helpful.

After several rounds of testing, I purposely chose this blend of dried and fresh herbs to create what I believe is the very best vegan ranch dressing possible! I’m proud to say my taste testers have all agreed!

Would you like to be one of them? Then give this recipe a try today!

A white bowl full of bright, leafy greens sits in the foreground. There are lots of red cherry tomatoes on top of the salad. More salad greens are in the background along with a bowl of vegan ranch dressing.

Making this Vegan Dressing Recipe

Combine all the ingredients in a food processor and pulse until smooth. Then pour the dressing into a lidded container (I love using little mason jars for this) and add some salt and pepper to taste. I also will add some freshly chopped parsley or chives to the dressing as well.

At first you might think the dressing is too runny, but it thickens up after it sits for a little bit. In fact, you might even need to add a little more plant-based milk on day two. It depends on the consistency you prefer.

Of course, I also made a vegan yogurt ranch dip which is much thicker than dressing and absolutely perfect to sit next to a plate of crudité, like carrots, broccoli, and radishes.

In fact, if you like a creamier dressing, feel free to add a little more vegan mayo. You’ll notice in my Seven Layer Salad, that I add a little sweetener to the ranch dressing used in that recipe. You can do that here as well if you prefer a sweeter dressing.

A bowl of vegan ranch dressing sits in front of a salad bowl full of greens and cherry tomatoes. There are a couple of cherry tomatoes sitting next to the bowl of ranch dressing.

We are in love with this vegan ranch dressing. How about you? Have you tried it? Do you want to? Then make this recipe today! And as soon as you do, grab your phone and snap a photo and share it with me using #namelymarly on Instagram. I love seeing your photos!

A mason jar full of vegan ranch dressing is pouring the dressing over a leafy, green salad with lots of bright red cherry tomatoes.

Vegan Ranch Dressing

This vegan ranch dressing is so popular for a very good reason: It's creamy with just the right balance of herbs, sweetness, and subtle garlic flavor! You'll love this dairy-freeversion, made with vegan mayo, fresh garlic and fresh herbs.
5 from 6 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Vegan Ranch Dressing
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 10
Calories: 77kcal
Author: Marly


  • ½ cup vegan mayo
  • ½ cup plant-based milk , plain (not vanilla)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon garlic powder
  • 1 tablespoon finely chopped green onion
  • teaspoon sea salt
  • ¼ teaspoon dry mustard
  • 1 tablespoon chopped fresh chives
  • 2 teaspoons chopped fresh flat-leaf parsley
  • ¼ teaspoon dried dill weed


  • In a small bowl, whisk together the vegan mayo, milk and apple cider vinegar. Stir to combine. Set aside.  
  • Add the garlic powder, chopped green onions, sea salts, dry mustard, chives, parsley, and dill. Add additional salt and freshly ground black pepper to taste. Stir to combine. 
  • Serve over salads, as a dip with veggies, and drizzled over veggie burgers.
  • Store in an airtight container in the fridge for up to one week.

Salads can be a part of your every-day plant-based diet! Enjoy!

Updated by Marly · Permalink