I am happy to share with you my best version of a vegan Ranch dressing. It is thick, creamy, garlicky and yes, maybe even addictive. Did I mention that it is indeed, oil free, nut free, dairy free, gluten free and still packed with amazing flavor. Tom and I are both obsessed with this dressing.
This recipe took me a long time perfect. I probably have made a version of it every month for the past year! I am not kidding. I tried it with white beans, hemp seeds, cauliflower, dried herbs, fresh herbs, lemon juice, vinegar, soy milk, almond milk, oat milk, tofu and the list goes on. I have spent a small fortune on ingredients and lots of time on recipe testing for this one. All of my attempts were indeed tasty but I was holding out for the one that I felt tasted most like a standard American Ranch dressing but without all the fat and sodium.
Let’s remember that I haven’t actually tasted a regular non vegan ranch dressing since about 2012 so my memory may be a little fuzzy. I hope this dressing will live up to everyone’s high expectations. What I do know is that this dressing is incredibly delicious and we can’t stop finding ways to enjoy it even outside of having it on a salad.
It looks like a lot of ingredients but it’s all readily available ingredients. These are the brands of products I use but you can use whatever brands you prefer. To make a good plant based salad dressing you need 5 components. Something to create a creamy base, acid, sweet, salty and aromatics.
We hope you enjoy this short video showing you how to make this amazing Ranch dressing.
For creaminess this recipe uses organic Silken Tofu which is a shelf stable tofu that comes in an aseptic package. It has a creamy texture to begin with and it just the right texture for a ranch dressing. Be sure to look at the silken tofu label and choose the one that says “soft” for soups, salads and desserts. It is usually found on the shelf in the Asian food aisle of the grocery store. However some grocery stores put the Mori-Nu silken tofu in the refrigeration section along with the other tofu selections.
I prefer the JOI oat milk or almond milk for this recipe to help add creaminess. Of course if you want to stay nut free use oat milk. I tried it with Soy milk and the soy flavor was too prominent for my taste. Oat milk or almond milk are a mild flavor that allows the fresh herbs and garlic to be the super stars for flavor. Use our JOI affiliate link and code NUTMEG to save 10% on your order.
For aromatics this recipe uses fresh dill, chives and Italian parsley to make this dressing incredible. After several attempts at making this recipe with dried herb, I gave up as it just didn’t have the flavor punch I was looking for. Please use fresh herbs and you will love the result. Visit Holland Bowl Mill for amazing wood bowls that can be used through out your kitchen.
We are using both fresh garlic and garlic and onion powder to layer the flavors in this dressing. I tried it with out one or the other and the best result is with all of them. Check out Local Spicery for all of your spice needs. Mention Nutmeg Notebook in the order notes at check out and get 2 free spice samples.
Natural sweetness comes in the form of one Medjool date or 2 Neglect Noor dates to create a nice balance to the apple cider vinegar with out making the dressing too sweet. Using the whole date also adds fiber which helps to thicken the dressing.
White chia seeds are perfect for a light colored dressing. Of course, you can use the regular black chia seeds and they do a good job too, they just add little black flecks to the dressing. Chia seeds help the dressing to thicken as it chills and add nutrients as well as omega 3’s.
This is our favorite salt substitute seasoning. Tom calls it magical Stardust! It gives the dressing a salty flavor with out sodium.
Apple Cider Vinegar worked better in this recipe than lemon juice for that little bit of acid that is needed to balance the dressing.
I am making this salad dressing once or twice a week – we want it every day!
You will eat more vegetables just so you can enjoy more Ranch dressing! It has the best flavor after being allowed to chill in the refrigerator for a few hours. It will thicken and the fresh herbs will be more prominent after a little refrigerator time – be patient.
Enjoy this Ranch dressing on your favorite salad, burrito bowl, nourish bowl, over a veggie burger, with raw veggies for dipping, on steamed or air fried vegetables, wraps, baked potatoes and great as a dip for air fried potatoes.
Tofu – can sub 1 can or box of white beans drained – it won’t be as creamy but it’s still good
Oat milk – unsweetened plant milk – soy milk is over powering
White Chia Seeds – black chia seeds
Dates – 2 tablespoons raisins
Stardust salt substitute – any salt substitute that you prefer
Fresh herbs – please don’t use dried as they don’t work as well
Vegan Ranch Dressing Oil Free
- Blender, measuring cups, measuring spoons
- 12 ounces Silken Tofu – soft
- 1/2 cup plant milk, unsweetened
- 2 tablespoon apple cider vinegar
- 1 garlic clove
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt substitute – Well Your World Stardust
- 1 tablespoon white chia seeds – can use black too
- freshly ground black pepper to taste
- 1 Medjool date or 2 Deglet Noor dates soaked in water if needed to make the date soft
- 2 tablespoons chopped fresh dill
- 1 tablespoons chopped fresh Italian parsley
- 1 tablespoons chopped fresh chives
- In the blender container of a high powered blender put the first 10 ingredients – starting with tofu all the way to the dates. Process until mixture is creamy smooth making sure the date and the chia seeds have been well incorporated.
- After the mixture is creamy smooth add the fresh herbs to the blender container and pulse gently to incorporate them but not so much that the dressing turns green! No problem if it does but I think it's prettier when the dressing is white with flecks of green herbs through out.
- Refrigerate the dressing in a container with a lid. It will thicken after it chills and the flavor of the herbs is more prominent after it has been chilled. It will last 5 days in the refrigerator – you'll most likely eat it all before then!
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We are also Holland Bowl Mill Affiliates. The 15 inch Holland Bowl Mill Cherry fruit bowl has a permanent home on our kitchen island. It’s beautiful and useful. The heart shaped bowl makes me happy – I love everything heart shaped! We use our 15 inch Beechwood & cherry bowl (his and her’s) to chop our salads everyday. Eating a salad for one meal every day helped me lose weight and become a size 4. I still eat a salad for one meal a day but now it’s a Big Beautiful Chopped salad and it helps me stay a size 4! See the Chopped Salad Blog Post to find out how you can incorporate a chopped salad into your daily food plan and how you can get a free mezzaluna knife with your Holland Bowl salad bowl order when you use our Holland Bowl affiliate link as well as free engraving and free shipping.