This recipe for Vegan Ranch Dressing is ready in 15 minutes or less. Use any way you'd typically use ranch dressing! Serve on salads, with fresh veggies, in sandwiches and wraps, or with spicy vegan buffalo wings. Makes 1 1/2 cups.
- 1 cup vegan mayonnaise
- ½ cup unsweetened soy milk (check recipe notes if using “Original”)
- 2 tbsp lemon juice
- 1 ½ tsp sugar
- 2 cloves garlic, minced
- 2 tbsp onion, minced
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, finely chopped
- pinch paprika
- pinch garlic powder (optional)
- freshly ground black pepper, to taste
- pinch salt, to taste
- In a bowl, add vegan mayo, unsweetened soymilk, lemon juice, and sugar. Let the mixture sit for 5 minutes before mixing. After 5 minutes you’ll see the acid in the lemon juice coagulating the protein in soymilk. Whisk well to break up any mayo lumps.
- Soak minced onion and garlic in water for 5 minutes. Drain and add to the mayo/”buttermilk” base.
- Add remaining herbs, spices, and salt. Whisk until mixed well. Taste and adjust seasoning.
- For best flavour, prepare dressing 1 day in advance to let the flavours marry. Taste and adjust seasoning again if necessary.
This vegan ranch dressing is perfect made exactly as stated. If you’re looking for thicker, sturdier dip, decrease or omit the unsweetened soymilk and replace with vegan mayo.
If you prefer a sharper flavour, feel free to omit the step soaking the onion and garlic.
Original and unsweetened soymilk are not the same. If you’re using Original soymilk, check the sugar content. Unsweetened contains no sugar. Original Silk soymilk contains 2.5g of sugar for ½ a cup. ½ a cup of buttermilk contains 6g of naturally occurring sugar. 1 tsp of sugar is equal to 4g. If you were to use Original Silk soymilk in this recipe you’d want to decrease the added sugar to just over ¾ tsp.
You can substitute the lemon juice with white vinegar if necessary. I prefer the flavour of the lemon juice, but white vinegar will do the job!