Whether you’re dipping, drizzling, or dressing, this Creamy Vegan Ranch is about to become your go-to staple all summer long. Made with real herbs, zesty garlic, and a tangy homemade vegan “buttermilk,” this dairy-free classic delivers all the bold flavor you love—without a trace of animal products. It’s rich, herby, and ultra-satisfying, thanks to a blend of fresh parsley, chives, and dill that brings garden-fresh goodness to every bite.
This ranch is completely plant-based, so it’s free from dairy and eggs but still full of creamy flavor. Fresh herbs and garlic give it that just-made taste, while almond milk and vegan mayo make it lighter and cholesterol-free. Best of all, it comes together in minutes and stays fresh in the fridge for up to a week—perfect for salads, wraps, grain bowls, or veggie snacks.
Ready to dip into something delicious? Let’s make it.
Recipe
4 oz. (120ml) unsweetened almond milk
10.6 oz. (300g) vegan mayo
0.25 oz. (7g) fresh parsley, finely chopped
0.25 oz. (7g) fresh chives, finely chopped
2 cloves garlic, minced
0.15 oz. (4g) fresh dill, chopped
1 tsp. dried dill
¼ tsp. cayenne pepper
How to Prepare
Add ½ tbsp. white vinegar to a measuring cup and fill with almond milk to reach ½ cup (4 oz / 120ml). Let sit for 10 minutes to curdle.
In a bowl, whisk together the curdled mixture and all remaining ingredients, season with 1 tsp. salt and ½ tsp. black pepper, and mix until well combined.
Serve immediately or store in an airtight container in the refrigerator for up to 1 week.
