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A 45 degree angle view of vegan ranch dressing

Vegan Ranch Dressing

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.
Course Dip
Cuisine American
Keyword vegan ranch, vegan ranch dressing, vegan ranch dressing recipe, vegan ranch dressing recipe no mayo
Prep Time 5 minutes
Blending time 2 minutes
Total Time 7 minutes
Servings 10
Calories 15kcal
Author Gunjan


  • 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.


Calories: 15kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 234mg | Potassium: 12mg | Fiber: 1g | Sugar: 1g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg