Vegan Creamy Ranch Dip

Creamy, tangy, bursting with flavor, this Vegan Creamy Ranch Dip will instantly become your fresh veggies’ best friend, and the star of any party it gets invited to!

Go to a party, any party, and put a huge plate of beautiful fresh cut vegetables on the table, chances are they won’t be getting much attention. No one will even touch them, or barely, anyway. But put a great big bowl of creamy dip right in the middle of that plate and those crudités will now disappear faster than it took you to cut them!  

Cuz yeah… while veggies are excellent for you and we all know this very well, they also happen to be a tiny bit boring on their own. And, well, no one really cares for boring food… 

Unfortunately — for us vegans anyway (and for the cows, mostly!) — most dips are made with some kind of dairy product, namely cream cheese, yogurt and/or sour cream, which kind of leaves us vegans with nothing but the initial offering: a huge plate of beautiful [boring] fresh cut vegetables… 

Luckily, though, there are options, and very tasty ones at that! This Vegan Creamy Ranch Dip would totally be one of them. This stuff is so yummy, I can guarantee you that no one will turn their nose up at it. In fact, don’t mention that it’s vegan and no one will ever even know.

Although you might want to notify your vegan friends, cuz they will totally love you for it!  

This Creamy Ranch Dip couldn’t be easier to make; basically, all you need to do is throw all your ingredients into a medium sized bowl and then mix vigorously with a whisk until everything is well blended.  Really, there’s nothing more to it! 

There are few things worth noting, though: since silken tofu has a tendency to render a lot of water, it might be a good idea to place it in a fine mesh sieve and let it drip and air out for a few minutes before you use it, especially if you find yours to be particularly watery, or if you like your dips to be on the firmer side. 

As for the Cultured Cashew Yogurt, be sure to make the thicker version by using the least amount of water that the recipe calls for — that’s a cup and a half — and letting your yogurt culture for at least 12 hours.  Alternatively, if you didn’t feel like making your own Cashew Yogurt or didn’t have time to, you could totally use some good store-bought cashew-based or any other type of non-dairy sour cream. 

Another important thing is after you’re done giving everything a good whisk, you must absolutely send your dip for a nice long trip to the fridge: at least 6 hours, but even better yet, overnight. Those dried onions, chives and herbs need to be given some time to re-hydrate!  Not only that, but this will also give your dip a chance to thicken up, and let all those ingredients mingle and make friends, resulting in a much better, richer tasting dip. 

Once that’s done, all that’s left to do is cut a whole bunch of vegetables, arrange them prettily on a plate and stick a great big bowl of that Creamy Ranch Dip right in the middle of it all. And then watch the whole thing disappear! 

Should you be lucky enough as to generate leftovers, though, know that this dip will keep well in the refrigerator for up to a week. I bet you’ll be super happy to fall face to face with this yummy dip when you open that fridge door looking for a little something to snack on… 

Print Recipe Rate this Recipe

5 from 1 vote

Vegan Creamy Ranch Dip

Prep Time: 10 minutes minutes

Resting time: 6 hours hours

Total Time: 6 hours hours 10 minutes minutes

Creamy, tangy, bursting with flavor, this Vegan Creamy Ranch Dip will instantly become your fresh veggies' best friend, and the star of any party it gets invited to!

Servings: 16 (±2.5 cups)

Ingredients

US Customary - Metric

• 1 cup silken tofu*
• 3/4 cup thick cashew yogurt**, or cashew sour cream
• 1/4 cup vegan mayonnaise
• 1/4 cup chopped green olives
• 2 cloves garlic, peeled
• 2 tbsp Dijon mustard
• 2 tbsp nutritional yeast
• 1 tbsp pure maple syrup
• 1 tbsp dehydrated chives
• 1 tbsp onion flakes
• 1 tsp apple cider vinegar
• 1 tsp lime juice
• 1 tsp herbes de Provence, or other dried herb
• 3/4 tsp salt
• 1/2 tsp dried dill weed
• 1/8 tsp cayenne pepper

Instructions

• Combine all the ingredients in a mixing bowl and mix vigorously with a whisk until well combined. Alternately, you could use a food processor for a smoother, creamier dip.
• Place in the fridge for at least 6 hours or better yet overnight, to thicken and allow flavors to meld and fully develop.
• Serve with your favorite fresh veggies or crackers.

Notes

*if your silken tofu is particularly watery, place it in a fine meshed sieve and allow it to "dry out" for a few minutes before using it 

**be sure to make the thicker version of the yogurt by using the smallest amount of water that the recipe calls for and let it culture for at least 12 hours. Alternatively, you could use store-bought cashew or other non-dairy sour cream.

Nutrition

Calories: 50kcal, Carbohydrates: 4g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Sodium: 186mg, Potassium: 53mg, Fiber: 1g, Sugar: 2g, Vitamin A: 23IU, Vitamin C: 2mg, Calcium: 25mg, Iron: 1mg

Course: Appetizer

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!