Jessica
This vegan ranch dressing is creamy and tangy and oniony! It is perfect for dipping veggies or as a salad dressing.
As soon as the warmer weather hits all that I want to eat are salads. I also happen to have chive plants that come back every year in a planter on my deck. They are my favorite type of plant because I completely neglect them and yet they keep growing! One of the ways that I use them up throughout the summer is in this vegan ranch dressing.
The dressing is based off Isa Chandra Moskowitz recipe. I use plain vegan yogurt as the base because I was making Isa’s dressing so often!
This dressing works great as a dip for a crudité platter. My kids love it with baby carrots, or it can be easily thinned out and used as a salad dressing. It will keep in the fridge for up to 3 days but it rarely lasts that long in our house!
A note on a few of the ingredients
Vegan plain yogurt: If needed, ensure that the yogurt is gluten free. I prefer to use plain yogurt that is oat based as I find that the ones that are coconut based do have a slight coconut flavor to them. Riviera is a good brand that is usually available in my grocery store. If you don’t have access to vegan plain yogurt you can always substitute it with vegan mayonnaise just be aware that this will change the nutritional information.
Vegan mayonnaise: There are a few good brands of vegan mayonnaise out there and of course if you are ambitious you can always make your own! I am not and so I use Hellman’s vegan mayonnaise. I find that by adding a couple of tablespoons to the dressing it helps to thicken the dressing and give it a little bit of tang.
Fresh chives: In the summer I prefer to use fresh chives in this recipe, they do add a bit more flavor than dried but that’s not to say you can’t make the dressing if you only have dried! Dried chives can work well in this recipe as well, just reduce the amount to only 2 tablespoons and then tasting the dressing to see if more are needed.
Non dairy milk: Non dairy milk thins out the dressing which makes it pourable over salad. I prefer to use unsweetened almond milk for this but any unsweetened non dairy milk would work.
Enjoy!
Vegan Ranch Dressing
A tangy dressing perfect for dip or salad
4
servings5
minutes61
kcal5
minutesKeep the screen of your device on
Ingredients
1/3 cup plain vegan yogurt
2 tbsp vegan mayonnaise
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/4 tsp salt
3 – 4 tbsp fresh chives, finely chopped
1 – 2 tbsp unsweetened, non dairy milk
Directions
- In a small bowl or jar mix together the yogurt, mayonnaise, lemon juice, apple cider vinegar, onion powder, garlic powder and salt.
- Use scissors to cut the chives up directly into the dressing and gently mix.
- At this point the dressing is great for dipping. To make it more pourable add 1 to 2 tbsp of unsweetened non dairy milk. The dressing will thicken slightly in the refrigerator.
- Store the dressing in an air tight container for up to 3 days in the refrigerator.
Notes
- Nutritional values are a rough estimate
Nutrition Facts
- Total number of serves: 4
- Calories: 61kcal
- Carbohydrates: 3.2g
- Protein: 0.8g
- Fat: 5.2g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 213.3mg
- Potassium: 41.6mg
- Fiber: 0.4g
- Sugar: 0.7g
