Creamy Vegan Ranch Dressing

This Homemade Creamy Vegan Ranch Dressing only takes minutes to make and tastes so crazy good, it will forever change the way you think of salads… In fact, you’ll probably want to have salad every day, from now on!

I’ve been eating lots and lots and lots of salads this summer… As such, I’ve also been making lots and lots and lots of different salad dressings. So much so, I could easily be sharing a new salad dressing recipe every week with you. But then you’d probably be like “Hey! Enough with the salad dressings already! Where’s da real food at?” at some point… 

But seriously, can you imagine a life without salad dressing? Me, all I can say is thank goodness for them! They have the incredible ability to turn any ordinary — and often rather boring — salad into an extraordinary explosion of flavors.

And I’m telling you this vegan ranch dressing right here is a illustrious superhero at doing just that! You will not believe the amount of flavor that this thing hides under its cape. KLUNG! KAPOW! BOOM! It’s simply astounding! 

In fact, of all the different dressings that I’ve created so far, this one is my absolute favorite — I could almost drink it with a straw — which is why I decided that I had to share it with you. 

I hope that you like it just as much as I do and that it gets to liven and brighten many of your future salad fares…

Start by gathering all the ingredients that you are going to need to make this dressing. It may look like a lot, but they’re all fairly simple ingredients that you should already have in your pantry… 

We’re talking:

• 1/2 cup vegan mayonnaise (if you haven’t tried my recipe yet, you absolutely have to. I swear it’s a total game changer!)
• 2 cloves garlic, peeled
• 3 tbsp extra-virgin olive oil
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tbsp nutritional yeast
• 1 tsp herbes de Provence (or any other dried herb)
• 1 tsp dehydrated chives
• 1 tsp onion flakes
• 3/4 tsp salt
• 1/2 tsp dill seeds
• 1/8 tsp cayenne pepper

Now place all those ingredients at once into a large measuring cup or glass container — a mason jar would do the trick — and process with a stick blender until the dressing becomes thick and smooth and creamy.

If you didn’t have a stick blender, you could totally get away with mixing the ingredients vigorously with a whisk until they got really well combined and slightly emulsified. However, you will have to mince the garlic first, and I strongly recommend grinding the spices before adding them to the dressing, too. Also, your final product might not be quite as thick and creamy, but it will still taste as fantastically good! 

That’s it, you’re done! You can now pour your dressing into a cruet or any other clean glass jar and then drizzle it generously over your favorite salad!

Leftovers will keep in the refrigerator, in a sealed container, for up to a few weeks. So erm… yeah… maybe you should make a double batch? 

Print Recipe Rate this Recipe

4.75 from 8 votes

Creamy Vegan Ranch Dressing

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

This Homemade Creamy Vegan Ranch Dressing only takes minutes to make and tastes so crazy good, it will forever change the way you think of salads... In fact, you'll probably want to have salad every day, from now on!

Servings: 20 tablespoons

Ingredients

US Customary - Metric

• 1/2 cup vegan mayonnaise
• 2 cloves garlic, peeled
• 3 tbsp extra-virgin olive oil
• 2 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp pure maple syrup
• 1 tbsp nutritional yeast
• 1 tsp herbes de Provence, or other dried herb
• 1 tsp dehydrated chives
• 1 tsp onion flakes
• 3/4 tsp salt
• 1/2 tsp dill seeds
• 1/8 tsp cayenne pepper

Instructions

• Place all the ingredients in a large measuring cup or glass container and process with a stick blender until smooth and creamy.
• Pour into a cruet or any other clean glass jar; drizzle generously over your favorite salad.
• Leftovers will keep in the refrigerator in a sealed container for up to a few weeks.

Notes

If you didn't have a stick blender, you could totally get away with mixing the ingredients vigorously with a whisk until they are well combined and emulsified. However, you will have to mince the garlic first, and I recommend grinding the spices before adding them to the dressing. 

Nutrition

Calories: 62kcal, Carbohydrates: 2g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Sodium: 137mg, Potassium: 16mg, Fiber: 1g, Sugar: 1g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 5mg, Iron: 1mg

Course: Condiment

Cuisine: American

Author: Sonia! The Healthy Foodie

If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!

You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!