This oil free and nut free Vegan Ranch Dressing is rich, thick and creamy. It’s a versatile dip that’s low in calories and low in fat which makes it healthy and nutritious.
I am extremely fond of ranch dressing. In fact, I can practically pair it with any of my food. Moreover, its been a while since I got my favorite kind so I decided to come up with my healthier version of vegan ranch. All in all, now, I am a happy me.
Its easy to blend along with being super quick to devour. This dressing not only needs few easy ingredients but is made in few simple steps.
Ingredients for Vegan Ranch Dressing
Crushed black pepper
How to make this Vegan Ranch Dressing
Firstly, in a mixing bowl I combined soy milk and lemon juice and then, I, let it rest for 2 minutes.
Secondly, I combined all the ingredients (including curdled soy milk) in a blender and blended it smooth.
Lastly, I spooned it out in a serving bowl and enjoyed!
- More importantly, make sure to use soy milk for this recipe because it curdles really well as compared to other dairy free milk.
- Even though I used only 1 tsp dill herb in this recipe it is important to use fresh herb and do not get tempted to use the dried one. Whereas dried chives and dried parsley works better in this recipe.
- Do not get tempted to use regular firm tofu in this recipe. It is important to use silken tofu in this recipe because it brings out a nice flavor along with a perfect consistency.
This dressing can be refrigerated in an air tight glass container for about a week. However, it tastes best when served the same day.
Originally rand dressing is made with buttermilk as a base. So here, I went with the combination of soy milk and lemon juice to make it a substitute vegan buttermilk and use this as a base for my vegan ranch recipe.
Its salty with a mild sweetness and finishes with perfect tang. It also has a nice flavor of vegan buttermilk which again gives it a creamy taste. Overall, this dressing has perfect balance of all the required flavors.
Yes, I made it oil free and avoided any high fat nuts or even coconut. To top it, I used simple soy milk and silken tofu combined with herbs. In fact, this vegan ranch has enough protein content which makes it healthier comparatively.
You may also like other dips and dressing from my recipes
Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with ratings. In addition, you may tag @kiipfit on Instagram because we would love to see what you cooked.
Vegan Ranch Dressing
- 1/4 cup plain soy milk
- 1 1/2 tsp lemon juice
- 1/2 of 12 oz pack of silken tofu
- 1 tbsp dried chives herb
- 1 tbsp dried parsley
- 1 tsp fresh dill herb
- 1 tsp onion powder
- 2 tsp dried minced garlic
- 1/4 tsp yellow mustard powder
- 1 tsp white vinegar
- 1/2 tsp powdered white sugar
- 1 tsp salt
- 1/2 tsp crushed black pepper
- In a glass bowl combine soy milk and lemon juice. Mix it and keep it aside for 2 minutes. It will curdle.
- In a blender combine all the ingredients including curdled soy milk and blend it smooth.
- Spoon it out in a serving bowl and serve with veggies or over salad or with your favorite snack.
- This recipe tastes best when served the same day. However, it can be refrigerated in an air tight glass container for about a week.
- Make sure to use fresh dill herb but dried chives and dried parsley to get the exact flavor of this recipe.
- I would insist to use plain soy milk to curdle instead of any other dairy free milk because soy milk works best in this case.
- You may use brown sugar instead of powdered white sugar but do not use any other liquid sweetener to get the exact recipe. However, if you use brown sugar the color of ranch might differ a bit from the original recipe.
- This recipe makes about 1 1/4 cup and the serving is 2 tbsp per person.