Our vegan ranch dip is delicious, dairy free, contains only nine easy-to-find ingredients, and it comes together in less than 10 minutes! This is the perfect vegan dip to serve alongside a tray of fresh veggies or a heaping helping of buffalo cauliflower.
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Why We Love This Recipe
- Better than the stuff in the bottle: Our vegan ranch is probably cheaper to make from scratch than buying a bottle at the store. You probably already have everything you need in your pantry and fridge, except for the fresh dill and chives.
- Vegan: This ranch is dairy free, but it's not missing any flavor. It still has that tangy, rich, creamy flavor you know and love!
- Crazy easy: Fewer than 10 ingredients. Takes 15 minutes or less. A knife, cutting board, bowl and a whisk. That's it!
- Versatile: you can enjoy this vegan ranch dip with vegetables (perfect for an appetizer spread), with pizza, with roasted vegetables, on salad, and so much more.
Ingredients
Here are the key ingredients you'll need to make this vegan ranch dip:
Ingredient Notes
- Fresh dill and chives: We highly recommend using fresh dill and chives. This will give your ranch a fresh, herbaceous flavor.
- Nondairy milk: We used oat milk in our ranch, as it has a fairly neutral flavor. We would definitely recommend going with oat milk, but unsweetened and unflavored almond, cashew or soy milk should work fine. With coconut milk, you run the risk of making coconut-flavored ranch. We'll leave it up to you to test that out!
- Nondairy yogurt: The same advice about the milk applies to the yogurt. Stick to a neutral flavor if you can, and make sure it's plain/unsweetened. We prefer almond or cashew-based yogurt in this recipe (coconut is typically too strong).
- Apple cider vinegar (ACV): this adds that tangy, buttermilk flavor that makes homemade ranch so delicious. Don't leave it out - the acidity is much needed!
Step-by-step Instructions
This vegan ranch dip couldn't be any easier to make. Here's how it comes together in two simple steps!
(1) Chop herbs (2 tablespoon fresh chives, 2 tablespoon fresh dill) finely.
(2) In a mixing bowl, combine the chopped herbs from step 1 with 1 cup plain nondairy yogurt, 2 tablespoon plain nondairy milk, 2 teaspoon apple cider vinegar, ¾ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ to ½ ground pepper to taste. Whisk together until combined.
Expert Tips and FAQs
- For best results, refrigerate the dip for 1-2 hours before serving. This vegan ranch dip tastes best chilled (in my opinion) and especially after having an hour or two for the flavors to marry together. It's not required, but highly suggested! You can even make the dip a day or two ahead of serving and it will taste great.
- We highly suggest using fresh dill and chives. The fresh flavors will take your vegan ranch to the next level! If you need to use dried, we suggest 1 teaspoon of each.
- Make sure your yogurt/milk is plain flavored. (There's NOTHING worse than accidentally using vanilla-flavored yogurt in vegan ranch dip!)
- Storage: store leftovers in a sealed container in the refrigerator. Stir well before serving.
- Serving suggestions/ideas: I love serving this vegan ranch with sliced fresh vegetables, like carrots, cucumber, celery, radishes, peas & more. It's also great with toasted pita, chips or crackers. You can also use it as a dressing for salads, pizza, pasta salad and so much more.
As long as you're using fresh yogurt and milk, this vegan ranch dip should last for 1-2 weeks in a sealed container in the refrigerator.
Technically yes, although we wouldn't suggest it. Since this recipe contains yogurt, it may be a weird consistency when thawed after being frozen.
Related Recipes
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Print📖 Recipe
Vegan Ranch Dip
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 6-8 1x
- Diet: Vegan
Description
Our vegan ranch dip is delicious, dairy free, contains only nine easy-to-find ingredients, and it comes together in about 10 minutes.
Ingredients
- 1 cup plain nondairy yogurt
- 2 tablespoon plain nondairy milk (we used oat)
- 2 teaspoon apple cider vinegar
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼-½ ground pepper to taste
- 2 tablespoon finely chopped fresh chives
- 2 tablespoon finely chopped fresh dill
Instructions
- Chop herbs (2 tablespoon fresh chives, 2 tablespoon fresh dill) finely.
- In a mixing bowl, combine the chopped herbs from step 1 with 1 cup plain nondairy yogurt, 2 tablespoon plain nondairy milk, 2 teaspoon apple cider vinegar, ¾ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ to ½ ground pepper to taste. Whisk together until combined.
Notes
For best results, refrigerate the dip for 1-2 hours before serving. This vegan ranch dip tastes best chilled (in my opinion) and especially after having an hour or two for the flavors to marry together. It's not required, but highly suggested! You can even make the dip a day or two ahead of serving and it will taste great.
We highly suggest using fresh dill and chives. The fresh flavors will take your vegan ranch to the next level! If you need to use dried, we suggest 1 teaspoon of each.
Make sure your yogurt/milk is plain flavored. (There's NOTHING worse than accidentally using vanilla-flavored yogurt in vegan ranch dip!)
Storage: store leftovers in a sealed container in the refrigerator for up to a week. Stir well before serving.
- Category: Dips
- Method: No cook
- Cuisine: American
Keywords: vegan ranch dip
Let us know what you think!