Vegan Ranch Dressing Recipe

Here’s an easy, delicious recipe for Vegan Ranch Dressing that can be made in 5 minutes. It’s dairy-free, gluten-free, nut-free, and low-calorie, made creamy with silken tofu. It’s perfect for salads or as a vegan ranch dip for veggies. It tastes like the real thing!

Hooray for spring! The farmer’s markets are open and full of beautiful tender salad greens just waiting to come home with us! I have a little spring fever after this extra-long winter in the Pacific Northwest.

I love to use this vegan ranch as a salad dressing tossed with greens or as a flavorful dip with fresh farmer’s market veggies. My husband even likes this- and doesn’t realize it is vegan, and no I don’t tell him. 😉 It has a delicious depth of flavor and a tanginess we all love and crave.

Why you’ll love our vegan ranch dressing

• This vegan ranch dressing recipe is super punchy, creamy, and flavorful. It is perfect for those of you who are watching your calories, cholesterol, oil, or fat intake but still craving something creamy.
• It originates from our vegetarian restaurant, and our customers constantly requested the recipe—well, here it is! Read all the 5-star reviews! 
• Make it in 5 minutes! This vegan ranch recipe is almond and cashew-free- which both typically require soaking time beforehand.
• It’s made with creamy silken tofu instead of overly processed store-bought vegan mayonnaise or vegan sour cream.  Silken tofu, if unfamiliar, is loaded with protein and naturally very low in fat, but it offers a very creamy consistency when blended.

Why make your own?

Store-bought vegan ranch dressings are often made with low-quality seed oils, which may cause inflammation in the body. So always read the label. Ours is made with olive oil, and we opt for organic, non-GMO tofu.

Vegan Ranch Dressing Ingredients

• Silken tofu—Use firm or extra-firm silken tofu, which is usually not refrigerated and found in most grocery stores. It is not the same as regular tofu. It has a very silky, grain-free texture, perfect for sauces, soups, dressings, and desserts. Opt for organic and non-GMO. Because it is not refrigerated, it doesn’t go bad, so I always have some on hand in the pantry!
•  Extra Virgin Olive oil  – for richness and added polyphenols (or for an oil -ree version, sub with water — or use half olive oil, half water)
• Fresh garlic cloves (or sub-granulated garlic powder)- for a fresh, punchy flavor.
• Onion powder (or sub a few slices of shallot or onion)
• Salt and black pepper
• Vinegar- a lighter vinegar like apple cider vinegar, red wine vinegar or sherry vinegar
• Fresh herbs (oregano, dill, tarragon, chives, or parsley) or use dried herbs: dried dill, chives, or  oregano
• Optional additions: miso paste and nutritional yeast– both add punchy depth.

How to make Homemade vegan ranch dressing

Step 1:  Place all ingredients in a blender, Vitamix, mini blender, or food processor.

Add a enough liquid ( use olive oil or water) to get the blender motor going.

Step 2:  Blend until very very smooth!

Taste and adjust salt, pepper, acid and olive oil to your liking. For extra richness, feel free to add more olive oil.

Step 3: Refrigerate. Chill it. The dressing will thicken as it chills and tastes better cold.

Storing vegan Ranch Salad Dressing

Vegan ranch salad dressing lasts up to 7 days in a sealed jar in the refrigerator.

Chef’s tip

To preserve the vegan ranch dressing a little longer in the refrigerator, use vinegar, not lemon juice and use garlic powder and onion powder rather than fresh garlic or onion, and use dried herbs rather than fresh herbs. This will extend its life up to 12 days.

Ways to use Vegan Ranch

1. Toss with salad greens
2. Drizzle over vegan pizza or veggie burgers for a little bit of creaminess.
3. Use a dip for healthy veggies.
4. Add to sandwiches and wraps.

Vegan Ranch Dressing Variations

• Add cajun spice! Viola-Cajun Ranch.
• Add jalapeno or chipotle.
• Add a couple of tablespoons of pesto! Vegan Pesto Dressing.
• Try other herbs- cilantro (for a Mexican twist) and a few slices of jalapeno, or fresh dill, fresh basil, etc.
• For extra depth- like to create a “dip” add 1-2 teaspoons of white miso paste.

More Favorite Vegan Salad Dressing!

• Citrus Vinaigrette
• Creamy Herby Hemp Seed  Dressing
• Creamy Avocado Dressing
• Vanilla Fig Dressing
• Peanut Dressing
• Miso Dressing
• Greek Salad Dressing

Enjoy the best Vegan Ranch Dressing!  This simple, basic recipe is perfect for you to fiddle with and perfect to your own tastes. I hope you embellish it and have fun with it.

Have a great week!

xoxo

Sylvia

Homemade Vegan Ranch Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 41 reviews

• Author: Sylvia Fountaine | Feasting at Home
• Prep Time: 10
• Total Time: 10 minutes
• Yield: 1 heaping cup
• Category: salad, vegan, Dressings, Condiments
• Method: Blend
• Cuisine: American,
• Diet: Vegan

Print Recipe

Pin Recipe

---

Description

A delicious recipe for Creamy Vegan Ranch Dressing that can be made without oil!  Low calorie & made with silken tofu. Dairy-free, Nut-free, Gluten-Free and ZERO Cholesterol! Perfect for salads, wraps, bowls or as a veggie dip!

---

Ingredients

Units USM

• 1 package silken tofu ( 12.3 ounces) firm
• 2 tablespoons water
• 2 tablespoons olive oil (or sub with water for oil-free version)
• 2 fat garlic cloves (or 2 teaspoons granulated garlic)
• 1 rounded teaspoon onion powder (or one tablespoon of shallot or onion)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 tablespoons apple cider or sherry vinegar
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon miso paste (optional)
• 1/4-1/2 cup fresh herbs- dill, basil, Italian parsley, or cilantro or a blend (or use 1-2 tablespoons fresh oregano, or 1 teaspoon dry oregano)

---

Instructions

1. Place all the ingredients in a blender and add just enough water or olive oil to get the blender going. Scrape down sides as necessary.
2. Blend until creamy and smooth!
3. Taste. For extra richness or creaminess, add more olive oil.  Add any extras that you like- see notes.
4. Chill.  The dressing will thicken as it chills.

---

Notes

Store in a sealed jar in the fridge for 7-10 days. See chef’s tips in post body extending the shelf life.

Other additions: Cajun spice (for Cajun Ranch), white miso paste, for extra depth, if using it as a dip. Jalapeno, chipotle, or hot sauce for added kick!

Nutrition

• Serving Size: 2 tablespoons ( includes the 2 Tablespoons olive oil)
• Calories: 61
• Sugar: 0.2 g
• Sodium: 292.7 mg
• Fat: 4.9 g
• Saturated Fat: 0.7 g
• Carbohydrates: 1.6 g
• Fiber: 0.4 g
• Protein: 2.8 g
• Cholesterol: 0 mg