Creamy Vegan Ranch Dip | Amazing with Veggies + Pizza

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There’s something undeniably nostalgic about ranch dressing. It’s the dip we grew up dunking pizza into, the secret sauce that made Thanksgiving veggie platters tolerable, and my go-to dressing for just about everything. But the bottled stuff? It’s often loaded with dairy, preservatives, and not-so-great oils. That’s where this vegan ranch dip comes in. It captures that same creamy, herby deliciousness— yet has cashew milk, vegan mayo and fresh herbs to elevate it to “rawkstar” status.

A bowl of vegan ranch dip surrounded by fresh veggies.

Why This Vegan Ranch Dip Rawks

Let’s be real, a lot of dairy-free dips fall flat, too watery, too bland, or packed with weird ingredients. Not in my kitchen! This vegan ranch recipe is creamy, crave-worthy, and secretly nourishing. Here’s why you’ll absolutely love it:

  • Anti-inflammatory & antioxidant-rich: Fresh herbs like dill, parsley, and chives don’t just taste good, they also deliver antioxidants and anti-inflammatory compounds. Parsley, in particular, contains flavonoids and vitamin C, which can help fight free radicals and support immune health.
  • Dairy-free & easy on digestion: Dairy can be tough on the gut, especially for the 65% of the global population who are lactose intolerant. This plant-based dip skips the dairy entirely, making it easier to digest.
  • Versatile & meal-prep friendly: Use it as a dip for fresh veggies, a salad dressing, a sandwich spread, or even a drizzle for grain bowls or on my vegan pizza recipe. It stores well in the fridge for up to 7 days.
  • Heart-healthy fats: This dip gets its luscious texture from ingredients like cashew milk and vegan mayo made with avocado or sunflower oil. These unsaturated fats are known to support heart health and reduce LDL (“bad”) cholesterol when used in place of saturated fats.
Ingredients for vegan ranch dip in bowls on marble countertop.

Ingredients You’ll Need

This is the best vegan ranch dip that doesn’t require complicated ingredients to get a big, bold flavor. With just a few fridge and pantry staples, you can whip up a creamy, herb-packed dip that tastes just like the classic:

  • Cashew milk: A smooth, dairy-free base that adds creaminess without overpowering the flavor. Look for unsweetened, plain cashew milk for best results. You can also check out my guide on how to make cashew milk.
  • Apple cider vinegar: Provides a tangy kick that mimics the flavor of traditional buttermilk. It also supports digestion and helps preserve the dip. Look for raw, unfiltered ones in the vinegar or salad dressing aisle at most grocery stores.
  • Vegan mayo: Brings that classic ranch richness and body. Choose a high-quality vegan mayo made with avocado or sunflower oil for a clean, neutral taste. I use Chosen Foods vegan mayo. You can find it in the condiment aisle at most grocery stores.
  • Fresh dill: Essential for that bright, herby ranch flavor. Fresh dill adds a crisp, slightly grassy note that makes this dip truly stand out. Look for it in the produce section near other fresh herbs at any grocery store or farmer’s market.
  • Dried parsley: Adds an earthy freshness and subtle bitterness that balances the creaminess. Easy to keep on hand and found in any spice aisle, it’s a simple way to add layered flavor.
  • Chives: Mild and oniony chives provide a soft bite that complements the other herbs without overpowering them. Use fresh or freeze-dried if needed which you can find in the herbs section of the produce aisle.
  • Spices: These pantry staples bring depth and warmth. Garlic and onion powders add umami, paprika gives a subtle smokiness and color, and sea salt with freshly ground black pepper ties everything together.
Bowl of vegan ranch dressing alongside a plate of fresh vegetables.

How to Make Vegan Ranch Dip

One of the best parts about this vegan ranch recipe? You don’t need a stove, blender, or any fancy equipment, just a bowl, a whisk, and a few minutes. Here’s exactly how to bring it all together:

  1. Pour unsweetened cashew milk into a medium bowl with apple cider vinegar. Wait a few minutes so it can curdle a bit (like buttermilk).
  2. Add all your seasonings to the bowl: garlic and onion powder, paprika, dried parsley, salt, and black pepper. 
  1. Fold in the freshly chopped dill and chives.
  2. Stir to combine everything nicely.
  1. Add in your vegan mayo.
  2. Whisk the mixture until it becomes thick and creamy, with no lumps remaining.

Storing + Serving

Vegan ranch dip stores well and is great for prepping ahead. Simply transfer it to an airtight container and refrigerate for up to 5–6 days, just give it a stir before serving, as natural separation may occur. The flavors actually intensify over time, making it even tastier the next day. 

Dipping red bell pepper stick in vegan ranch dip.

Recipe Customizations

One of the best things about this vegan ranch dip is it’s endlessly customizable. Whether you want to add more protein, extra creaminess, or a bold flavor twist, these easy swaps and creative add-ins let you make it your own:

  • Tofu ranch: Swap vegan mayo for silken tofu to create a lower-fat, high-protein version with a smooth texture.
  • Avocado ranch: Blend in half a ripe avocado for an ultra-creamy dip packed with heart-healthy fats and a fresh, buttery flavor. Check out my how to cut an avocado tutorial. 
  • Spicy ranch: Add a dash of hot sauce, cayenne, or chipotle powder to bring a kick of heat that pairs perfectly with wraps or roasted veggies.
  • Oil-free option: Skip the mayo and use soaked cashews or silken tofu for a whole-food, plant-based version with no added oil.
  • Lemon-garlic twist: Add an extra squeeze of lemon juice and a pinch of grated garlic for a tangier variation.
Creamy ranch dip dripping from a spoon back into the bowl

More Vegan Dip Recipes

If you loved this vegan ranch dip and want to keep the flavor party going, you’re in for a treat. These delicious dips bring bold flavor and wholesome ingredients to your table:

  • I whip up Chipotle Ranch Dressing when I’m craving something smoky, spicy, and totally crave-worthy. It’s perfect for tacos, bowls, or veggie dipping.
  • For a rich and zesty touch, I make Garlic Lemon Aioli, it’s creamy, flavorful, and elevates everything from roasted veggies to sandwiches.
  • My Citrus Tahini Dressing is a go-to when I want something bright and nutty to drizzle over salads or grain bowls.
  • And for a smooth, dairy-free base that works with almost anything, I always keep Simple Cashew Cream on hand, it’s endlessly versatile and packed with plant-based goodness.

If you make this vegan ranch dip, I’d love to hear how it turned out in the comment box below. Your feedback helps me and all the readers in this community. And if you’re interested in more plant-based recipes (and exclusive content), sign up for my weekly recipe newsletter.

  • Pour unsweetened cashew milk into a medium bowl with apple cider vinegar. Wait a few minutes so it can curdle a bit (like buttermilk).

  • Whisk in garlic powder, onion powder, paprika, dried parsley, sea salt, and black pepper. These pantry staples layer in savory depth and classic ranch flavor.

  • Fold in freshly chopped dill and chives, dill brings that signature ranch brightness, while chives add a gentle, oniony bite.

  • Add vegan mayo to bring it all together, giving the dip its rich, creamy texture. Whisk until the mixture is smooth and thick.

  • For a thicker texture, reduce cashew milk or refrigerate longer.
  • Want it pourable? Add more non-dairy milk and whisk again.
  • The best flavor develops after sitting for at least 30 minutes.
  • Store in the fridge for up to 1 week.
  • Not a fan of mayo? Swap with sour cream— it’s quite tasty!

Calories: 90kcal, Carbohydrates: 3g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Sodium: 150mg, Vitamin A: 120IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 0.3mg

Common Questions

How do you make vegan ranch dip?

Vegan ranch dip is super easy to make and comes together in just a few minutes—no cooking required. Start by whisking together a dairy-free base like cashew milk or vegan mayo with dried spices (garlic powder, onion powder, paprika, salt, and pepper), fresh herbs like dill and chives, and acidic ingredients like lemon juice and apple cider vinegar to mimic that tangy, buttermilk flavor. Mix until smooth and chill for 15–30 minutes to let the flavors meld. It’s creamy, tangy, and perfect for dipping veggies, drizzling on bowls, or spreading on wraps.

Does vegan ranch taste different?

Vegan ranch dip is surprisingly close in flavor to traditional ranch, especially when made with the right balance of herbs, tang, and creaminess. Thanks to ingredients like garlic powder, dill, and lemon juice, it still has that signature savory-tangy-herby profile ranch lovers crave. The texture may be a touch lighter depending on your base, but most people can’t even tell it’s vegan, some actually prefer it because it’s fresher and less greasy than store-bought versions.

Does ranch have raw egg in it?

Traditional homemade ranch often includes mayonnaise, which is typically made with raw or pasteurized egg yolks. So yes, many classic ranch recipes do involve egg in some form. That’s one reason vegan ranch is a great alternative, it skips the eggs completely by using plant-based mayo or blended cashews, making it suitable for those avoiding raw eggs, following a vegan diet, or looking for an allergy-friendly option.

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