Vegan Ranch Dressing

Dip into some creamy vegan ranch dressing, and enjoy a whole foods version of a classic ranch dressing. Substitute white beans or silken tofu for a nut-free version of this delicious vegan ranch dressing recipe.

As a kid, we ate ranch dressing like it was ketchup. We put it on everything from pizza to french fries and even salad (haha). I think that's how my mom got us to eat vegetables when we were little. Unfortunately, like most kids, the ingredients in the ranch dressing had little to no meaning. But, regardless of the nasty ingredients and high calories, I love ranch dressing. So, to continue to indulge in my ranch obsession, I made my version of vegan ranch dressing. And you will love this simple vegan ranch dressing recipe.

Jump to:

• WHAT'S IN HIDDEN VALLEY RANCH DRESSING? 
• Vegan Ranch Ingredients
• Vegan Ranch Ingredient Substitutions
• Serving Suggestions
• Recipe FAQs
• Tips
• Other Great Vegan Sauces and Dressings
• 📖 Recipe
• 💬 Reviews

Even though I stopped eating ranch dressing long before being plant-based, I missed the creamy herb dressing I adored as a child.

Despite trying many store-bought vegan ranch dressings, they all had an aftertaste that didn't even come close to that Hidden Valley Ranch I loved. 

Initially, I planned to use the Hidden Valley Ranch seasoning mix, but I was shocked to read the ingredients. Not only is it not vegan, but most of the ingredients are anything but natural.

WHAT'S IN HIDDEN VALLEY RANCH DRESSING? 

According to the Hidden Valley Ranch Label, the ranch dressing seasoning packet includes:

• Maltodextrin: Maltodextrin is a highly processed, plant-based substance usually made from corn, but rice, potato, wheat, or tapioca can also be used
• Buttermilk: Dried buttermilk that has been dehydrated until it becomes a fine powder, similar in texture to flour, or regular milk powder. But unlike regular buttermilk, it lasts practically forever tucked into the back of your fridge.
• Salt: Table salt
• Monosodium Glutamate: Today, instead of extracting and crystallizing MSG from seaweed broth, MSG is produced by the fermentation of starch, sugar beets, sugar cane, or molasses.
• Garlic: Dried garlic
• Onion: Dried onion
• Lactic Acid: In ranch dressing, lactic acid in salad dressing is probably used as an emulsifier, helping to keep the oil and water from separating. It may also be used as a thickener. Lactic acid is used to adjust acidity.
• Calcium Lactate: Calcium lactate is a calcium salt and is one of the most common ways to introduce calcium into mixtures.
• Spices: Unknown
• Citric Acid: Citric acid occurs naturally in lemons, limes, and other citrus fruits. It is also manufactured in a dry powder form by adding a special mold to glucose and letting it ferment. The dry powdered stuff is the one that chefs are using to elevate flavors and bring harmony and balance to a finished dish.
• Calcium Stearate: Calcium stearate is primarily used as an acid scavenger, release agent, and lubricant in the plastics industry, for waterproofing in construction, and as an anti-caking additive in pharmaceuticals and cosmetics.
• Artificial Flavor: NO specification provided.
• Xanthan Gum: Xanthan gum is a common food additive that you find in everything from sauces and dressings to ice cream and yogurt and, of course, gluten-free baked goods. In most cases, it's used as a thickening agent, or as a stabilizer to prevent the separation of ingredients (like yogurt).
• Carboxymetrcellulose: Studies have also found that long-term consumption of cellulose gum, or CMC, can cause inflammation in rodents (8). As for studies involving humans, a 2021 study found that long-term consumption of cellulose gum can alter levels of beneficial bacteria and nutrients in the gut.
• Natural Flavor: No specification provided.
• Dried Milk: Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content
• Dried Soy: Dried Soybeans are delicious seeds with a flavor reminiscent of sunflower seeds. It is a legume with a rich nutritional composition, particularly in protein, which is why it is often consumed by vegetarians to compensate for the lack of animal protein.

In other words, I ate processed goo for years and liked it. YUCK!

So, let's make a healthy vegan ranch dressing with whole-food ingredients we can pronounce. And, of course, vegan ranch dressing tastes way better than  Hidden Valley's version. 

Vegan Ranch Ingredients

• Raw Cashews: Raw cashews are a great base for a creamy vegan dressing.
• Water: The water thins the dressing.
• Rice vinegar: Rice vinegar provides an acidic component while also giving a little sweetness.
• Lemon juice: The lemon juice also adds acidity and helps balance the flavors in the dressing.
• Salt/Pepper: Salt and pepper enhance the ingredients in the dressing. I prefer sea salt or pink salt and fresh ground pepper.
• Garlic powder: Garlic powder gives the dressing additional depth of flavor.
• Onion powder: Onion powder helps to develop the flavors in the dressing.
• Dill: Fresh dill is the key to a fabulous vegan ranch dressing recipe.
• Parsley: Fresh parsley brings a fresh herb flavor to the dressing.

Vegan Ranch Ingredient Substitutions

• Choose sunflower seeds, white beans, or silken tofu as a nut-free option for this vegan ranch dressing recipe.
• Apple cider vinegar is a great substitute for rice vinegar.
• I prefer fresh lemon juice, but when it isn't available, use bottled lemon juice.
• One clove of fresh garlic equals ¼ teaspoon of granulated garlic powder.
• Similarly, if your recipe calls for 1 tablespoon of onion powder and you need to sub it, use 3 tablespoons dried minced onion, or 1 cup chopped fresh onion.
• 1 tablespoon fresh dill = 1 teaspoon dried dill. This substitution ratio works for any dried herbs

How to Make the Dressing

• Place all ingredients except dill and parsley in a high-speed blender.
• Blend until smooth.
• Add chopped dill and parsley.
• Refrigerate until ready to serve.
• It lasts one week in the refrigerator......if it lasts that long.

Serving Suggestions

Consider using vegan ranch dressing for recipes other than salads.  

• Drizzle over your favorite pizza or breadsticks!

• Dip your oil-free french fries!

• Use vegan ranch on your favorite salads! 

• Or dip your favorite quesadilla recipe into a dish of vegan ranch!

Regardless of what you like to dip, dip into a healthy whole foods version of my vegan ranch, and enjoy! 

Recipe FAQs

Tips

• If you don't have a high-quality, high-speed blender, soak the cashews overnight and drain them before blending them with the other ingredients.
• For a quicker way to soften cashews, boil the cashews for 10 minutes, and drain. Add to the blender with the other ingredients.
• However, if you have a good blender, skip these soaking or boiling.
• Do not blend the herbs into the dressing. Instead, chop them finely and add them to the dressing after blending.
• The dressing with thickening when chilled in the refrigerator.
• For a dip, rather than a dressing add less water.
• When using sunflower seeds, use the same amount of water.
• If using white beans, reduce the water by one-half and adjust for desired thickness.

If you are looking for a creamy, delicious vegan ranch dressing, you've found the best vegan ranch dressing recipe you've ever tasted!

Other Great Vegan Sauces and Dressings

If you love this vegan ranch dressing recipe, give us a 5-star review and comment below. We would love to hear from you!

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