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Vegan Ranch Dressing

What you need: 

1/2 cup plain nondairy milk (I use soy)
1/2 cup vegan mayonnaise (I like Nayonaise)
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons red wine vinegar
1 tablespoon dried parsely flakes
salt and pepper, to taste

What you do: 

1. Mix all ingredients together.
2. Add salt and pepper, to taste.
3. Keeps covered in refrigerator for up to one week.

Preparation Time: 
5 minutes
Cooking Time: 
Recipe Category: 


YUM! This was delicious! I am hooked and have been chomping on raw veggies for days now just to eat this ranch dip. I followed the instructions to the T and loved it. So happy to find a much healthier substitute to ranch sauce that I had been missing so much. We ate it right away but it was sooo much better after a few hours in the fridge. 


I am never buying ranch dressing from the store again.  This was way better than Hidden Valley!


I just made this today in my dorm. It was so easy. I omitted the vinegar because I didn't have any, and I used half as much plain soymilk as Vegenaise. It was a little watery at first, but it thickened up in the fridge. It was so, so, so good, not exactly like ranch, but good enough! Next time I'm using wayyyy less garlic though. Seriously. I love garlic in a big way, but I'm gonna have a garlic taste in my mouth for days.



This was very good.  I made it up and put it on some broccoli slaw and my family loved it.  I'm so glad I found this because ranch dressing is one of my favorite things to eat and I was dreading giving it up to be vegan.  I can totally do it with this recipe!  Thank you for posting this!

PS-I added a small squirt of agave nectar so that my kids would be more inclined to eat it because although I like it, they didn't like the taste of the vinegar


I pretty much followed the recipe exactly and boy it was tangy!  I think next time I may do a little less vineger, but it was pretty darn good.  I wasn't looking forward to giving up ranch as it is my favorite dressing, but now I don't have to.  Tonight it was an excellent topper for my vegan pizza with Red Hot.  Why is it, that time and time again, I find vegan versions of things better then the real thing?  The same thing happened with sweet and sour sauce and worchester sauce.  What next.  If the world knew about this recipe Hidden Valley would be out of business.


Thank You soooo much for this recipe!!!  It's amazing and my kids are soooo happy to have Ranch back in their lives.  The only addition I made was 1/3 cup of Tofutti sour cream, it seemed to cut down on the mayo flavor and made it a little thicker ;0).


This is awesome!  I loved it.  Yes it's runny but GOOD!!!!  Thanks for the recipe.......i used fresh parsley since that's all I had.


amazing!! I only did 2 teaspoons of the red wine vinegar and it was perfect!


WOW!!! This is so good! It taste just like hidden valley ranch out of the packet.  Not the stuff in bottles, but it's still really yummy and it was perfect with my buffalo tofu!


This was pretty good. I halved the recipe, used rice milk and vegenaise. I didn't put quite as much vinegar as it called for.It would be good with fresh ground pepper, my pepper grinder disappeared though... My fiancee thought it was to vinegary, I liked it. I also added a bit more mayo cause it is really runny. I think I'll make this again with the following changes:
Omit the vinegar, put a tad less milk and add a tablespoon of flax oil, drizzling it into the mixture while blending it, to thicken it up a bit more. Of course, find my pepper and put a healthy serving of that, too. It doesn't need salt at all.

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