Publised on 20/05/2024. Last Updated on 14/06/2024 by Richard
Incredibly quick and easy vegan ranch dressing. No vegan sour cream required! Perfect as a creamy dip or a herby salad dressing!
Get ready to dive into a world of creamy, tangy goodness with my Vegan Ranch Dressing recipe! If you've been searching for the ultimate plant-based dressing that's going to take your salads, wraps, and dip platters to the next level, look no further. This ain't your average dressing, folks – it's a game-changer!
So, what sets my Vegan Ranch Dressing apart from the rest? Well, it's all about the FLAVOUR, baby! This dressing is packed with herbs and spices that'll tantalise your taste buds and leave you craving more. Plus, it doesn't require any store bought sauces like vegan sour cream or vegan cream cheese! I keep a bottle in my fridge at all times and I think you will too!
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What is Vegan Ranch Dressing?
Let me break it down for you – Vegan Ranch Dressing is my take on the classic American sauce known as "Ranch"! It's creamy, it's tangy, and super herby. It's usually made with sour cream and mayonnaise, but obvs this is a perfected vegan version! Mine is made with a base of silken tofu and (you can use store-bought but I recommend using my vegan kewpie mayo recipe!), and spiced up with garlic, onion, and a medley of herbs, this dressing is the perfect accompaniment to any dish.
Whether you're drizzling it over a fresh garden salad, dipping your favourite veggies in it, or cooling down a plate of buffalo tofu fries, one thing's for sure – this Vegan Ranch Dressing hits the spot. Say goodbye to boring salads and hello to flavour town! (Hi, it's me, Guy Fieri!)
Ingredients You'll Need
Let's take a look at what you'll need to whip up a batch of this vegan ranch dressing:
- Silken tofu, drained
- Vegan mayonnaise (use my recipe or store-bought)
- White wine vinegar
- Garlic powder
- Onion powder
- Fine sea salt
- Ground black pepper
- Dried chives
- Dried parsley
- Dried dill
As usual, you can find the full recipe with all the measurements at the bottom of the page in the recipe card. If you're in a hurry, feel free to scroll down!
Ingredient Substitutions
Feeling adventurous? Here are a few tweaks you can make to tailor this recipe to your liking:
- Swap out silken tofu for cashew cream for a rich texture. Just soak cashews in hot water for an hour then blend until smooth. This will obvs remove the recipe's coveted nut-free status however...
- Experiment with different herbs and spices to create your own unique flavour profile. Tarragon works great, as does a touch of dried rosemary.
- Substitute white wine vinegar with apple cider vinegar or lemon juice for a slight twist taste.
- Feel free to play around with the ratio of mayo to tofu to achieve your desired consistency. The mayo is there to provide body and a glossy finish, as well as extra tang. Don't forget, you're free to use store bought vegan mayo or my recipe.
How To Make Vegan Ranch Dressing
Ready to whip up a batch of this delicious dressing? Here's how: Just remember, the full recipe is listed at the bottom of the page, so if you're in a hurry, feel free to scroll down!
Blend It Up: Toss all your ingredients into a blender and blend until smooth.
Stir in Herbs: Add the dried herbs to the blended mixture and stir until combined.
Vegan Ranch Dressing FAQs
A: Absolutely! Whip up a batch and store it in the fridge for up to two weeks.
A: Of course! Feel free to adjust the amount of black pepper or a pinch of cayenne pepper to suit your taste buds. A half teaspoon of mustard is also a great addition.
A: While it's technically possible, I wouldn't recommend it. The texture may change upon thawing, so it's best to enjoy it fresh!
Before you go, don't forget to snap a pic of your Vegan Ranch Dressing creation and tag @schoolnightvegan on social media. I'd love to see your culinary masterpieces!
Looking for more delicious vegan recipes? Check out my Vegan Hollandaise, Vegan Buffalo Sauce, and Vegan Peppercorn Sauce (ideal for on tofu steak!).
Vegan Ranch Dressing
Equipment
- Blender or immersion blender
Ingredients
- 250 g silken tofu drained
- 100 g vegan mayonnaise use my recipe or store bought
- 2 teaspoon white wine vinegar
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon fine sea salt
- ⅛ teaspoon ground black pepper
- ½ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill
Instructions
- Place all the ingredients except for the dried herbs in a blender and blend until just smooth. Alternatively, place the ingredients in a cup and blend using an immersion blender.250 g silken tofu, 100 g vegan mayonnaise, 2 teaspoon white wine vinegar, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon fine sea salt, ⅛ teaspoon ground black pepper
- Stir in the dried herbs. Transfer to an airtight container and store in the fridge for an hour before serving and use within two weeks.½ teaspoon dried chives, ½ teaspoon dried parsley, ½ teaspoon dried dill
AN
Easy and delish!