Vegan Ranch Dressing (Easy + Creamy Homemade Recipe)

Name: Vegan Buttermilk Ranch Dressing (Easy & Creamy)
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup Hellman's Vegan Mayo (208g- see note 1); ½ cup plain unsweetened dairy-free yogurt (120g); ½ tbsp apple cider vinegar (5g- or white vinegar); 1 tbsp minced scallions (8g- green onions); 1 tbsp minced fresh Italian parsley (5g); 1 ½ tbsp minced fresh dill (4g- or sub 2 tsp dried dill); 1 tsp minced garlic (2g- or ½ tsp garlic powder); ½ tsp dried mustard (0.5g- or sub 1 tsp dijon mustard); 1 tsp vegan Worcestershire sauce (3g); ¼ tsp fresh ground black pepper (2g); ¼ tsp salt (2g); 1 tbsp unsweetened dairy-free milk ( 30g- or water, see note 2)

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This vegan ranch dressing has it all: the best creamy texture, herby flavor, and just the right amount of tang—like a classic buttermilk-style ranch, only fully plant-based. It’s made without eggs, dairy or raw cashews! Plus, it only takes about 5 minutes to whip up.

a jar of homemade vegan ranch dressing. — a jar of the best homemade vegan ranch dressing

Ranch dressing was the salad dressing for me growing up. I used to get the BBQ chopped salad from California Pizza Kitchen just for the creamy ranch that came with it. So when I went vegan over 14 years ago, vegan ranch dressing was one of the first recipes I knew I had to figure out.

Even now, most store-bought dressings still don’t come close—none of them have that fresh herb flavor or savory, tangy richness I loved. So, naturally, that meant I had to develop this homemade vegan ranch. So, let’s get into it!

Why You’ll Love this Vegan Ranch Dressing

We love it on salads, but it’s also perfect as a dip for french fries or a spread on my vegan Nashville hot chicken. If you’ve been missing classic ranch dressing…or just want a homemade version that tastes better than anything in a bottle—this one’s on repeat in our kitchen, and hopefully it will be on repeat in yours as well.

Emily’s Recipe Notes:

Flavor: Fresh, herby, and tangy.
Texture: Super creamy. Keep it thick or thin it out.
Difficulty: Easy. No blending needed.
Versatility: Great on salads, sandwiches, wraps, or as a vegan ranch dip.

Ingredients You’ll Need

ingredients like vegan mayo, yogurt, dill, and herbs.

Ingredient Notes & Some Swaps

Vegan Mayonnaise

I’m using Hellmann’s Vegan Mayo here—this is the creamy base of the dressing. Other brands work, but Hellmann’s gives the closest flavor match to the original. Hellman’s mayo is quite thick, so to thin the dressing I recommend mixing in some dairy-free milk (like soy milk) or even water.

Plain, Unsweetened Vegan Yogurt

Yogurt adds a bit of tang and cuts the richness from the mayo. It helps mimic that buttermilk flavor. I like plain soy yogurt from Silk, but Forager’s unsweetened cashew + coconut yogurt also works well.

Fresh Herbs & Green Onions

Fresh parsley adds most of the herby flavor, so if you have it, use it! Dried can work in a pinch, but fresh really makes a difference. Same goes for dill—it brings that signature ranch taste. Green onions add a ton of savory flavor and are a must for this recipe.

You can use dried herbs like dried dill here since they tend to be more accessible, but fresh is best in terms of flavor.

Vegan Worcestershire Sauce

Adds a deep, savory layer of flavor. Just make sure it’s vegan—Annie’s makes a great one but I also use one by Whole Food’s 365 Brand.

Apple Cider Vinegar

Gives the dressing its tang and helps create that buttermilk-style acidity when mixed with mayo and yogurt. You can swap in white vinegar or even lemon juice.

Garlic & Dried Mustard Powder

Adds sharp, punchy flavor. Fresh minced garlic works best but you can also use garlic powder.

Mustard powder brings a concentrated mustard flavor without thinning the dressing. If you don’t have it, use twice the amount of regular yellow mustard or dijon mustard instead.

How to Make Vegan Buttermilk Ranch

Ingredient quantities are in the recipe card below!

a hand finely mincing dill on a wooden cutting board.

Finely mince the parsley, dill and green onion.

all the vegan ranch ingredients in a glass measuring cup.

Combine everything into a medium-sized bowl (or use a glass measuring cup as I did).

a hand using a spoon to mix the ranch ingredients in a measuring cup.

Mix the ranch up until well combined. For the best flavor, let it chill in the fridge for a few hours.

the ranch being poured into a glass jar.

Transfer to an airtight container or use it immediately as a creamy vegan salad dressing.

TIP: For the best flavor, once combined, you’ll want to cover your bowl and let it sit in the fridge for at least 1 hour. This will help all of the flavors develop and it will taste 10x better.

Ways to Use Vegan Ranch

Hands down this is the best vegan ranch dressing. It’s a go-to in our house year-round. Perfect as a dipping sauce for game day veggie trays or buffalo cauliflower wings in the winter.

We also love it as a spread on sandwiches (like my BBQ tofu sandwich) or drizzled over pizza—especially my vegan buffalo pizza and BBQ chick’n pizza.

Vegan Main Courses

Vegan Nashville Hot Chicken

a vegan buffalo chicken tender on a parchment lined baking sheet with ranch dressing.

Seitan

Crispy Vegan Buffalo Chicken

It also works great in place of other creamy dressings in salads. Try swapping it into my spinach arugula salad or even my vegan Caesar for a classic comforting twist.

And if you’ve downloaded my Flavor-Forward Vegan Comfort Food eBook, you might recognize it from that cracker-crusted vegan buffalo chicken salad—it’s the dressing that pulls the whole thing together. This one is definitely a salad that I crave…so crunchy, creamy, spicy and savory.

vegan buffalo chicken salad topped with homemade ranch. — vegan buffalo ‘chicken’ salad from my e-book *Flavor-Forward Vegan Comfort Food*

FAQs

My vegan ranch is too thin or thick—how can I fix it?

If your dressing turns out too runny, try whisking in a bit more vegan mayo or a spoonful of plain vegan yogurt to thicken it up. You can also pop it in the fridge for 30 minutes—it’ll firm up as it chills. If it’s thick, just add a splash of water or unsweetened non-dairy milk (like oat milk or soy milk). Start with 1 tsp at a time until it’s the consistency you like for dipping or drizzling.

I want it tangier—how should I adjust it?

For a punchier, more buttermilk-style flavor, add an extra dash of apple cider vinegar or a squeeze of lemon juice. Start small and taste as you go!

Can I substitute anything for the mayo?

I don’t recommend substituting anything for the vegan mayo in the recipe. However, there are many other recipes that use raw cashews as the base of the ranch. I’ve found that vegan mayo provides a more authentic ‘ranch’ flavor.

How long does this vegan ranch last in the fridge?

Store the ranch in an airtight jar or container in the fridge for up to 7-10 days. Give it a good stir or shake before using—especially if it’s been sitting for a couple days.