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Vegan Ranch Dressing (Gluten-Free)

Sharon Palmer

There’s nothing like a cool, home-made, herbal, creamy ranch dressing to accompany a crisp salad, fresh veggie platter, entree, sandwich, wrap, or appetizer recipe. And you can whip up a batch of my Vegan Ranch Dressing just as easily as you can a non-vegan recipe. Based on a few essential ingredients—light vegan mayo, plant-based milk, vinegar, garlic, and fresh herbs—this 5-ingredient recipe (not including pantry staples) is a cinch. Just mix it up in a small bowl, and you’re ready to go. I love to utilize my herb garden for making this ranch dressing, which calls upon freshly chopped herbs of your choice. In the summer, I turn to basil, oregano, tarragon, rosemary, thyme, and chives, and in the winter I turn to cooler weather herbs, like dill, cilantro, and parsley.

Top these Southwestern Stuffed Bell Peppers with vegan ranch. 

You can change the flavor profile of this dressing based on the herbs you add, too. If you favor a more Latin profile, try cilantro and oregano; for a Mediterranean flavor, try basil, oregano, and rosemary; a French twist can be encouraged with tarragon, parsley, and thyme; and for a Scandinavian flair, try dill, parsley and tarragon. If you haven’t tried growing your own herbs, I encourage you to give it a try. It’s one way you can grow a bit of your own food, even if you don’t have access to digging in the soil outdoors. You can try growing an herb pot in a sunny kitchen window, on your doorstep, or balcony. Not only will it flavor your favorite foods with fresh, herbal tastes, it will be a lovely accent to your home.

Healthy Buffalo Cauliflower served with Ranch Dressing

Try my easy, breezy dressing and store it in the fridge in an air-tight container (mason jars with lids work great) for up to one week to serve with your favorite dishes all week long. I love to serve this dressing with my Healthy Buffalo Cauliflower, Southwestern Stuffed Bell Peppers, Vegan BLTA sandwich, and Chipotle Tomato Rice Power Bowl. The sky is the limit!

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Vegan Ranch Dressing (Gluten-Free)

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  • Author: The Plant-Powered Dietitian
  • Yield: 8 servings 1x


  • ½ cup vegan light mayonnaise*
  • 1/3 cup plain soy or almond milk
  • 1 teaspoon white vinegar (gluten-free)
  • 1 clove garlic, minced
  • 3 tablespoons assorted freshly chopped herbs (i.e., dill, basil, oregano, chives, parsley, cilantro, tarragon)
  • ¼ teaspoon paprika
  • Pinch salt (optional)


  1. Mix all ingredients together in a small bowl until smooth.
  2. Store in a covered container in the refrigerator for up to one week.
  3. Serve with your favorite dishes, such as salads, veggie platters, veggie-balls, or roasted vegetables.
  4. Makes 1 cup or 8 (2-Tablespoon) servings.


There are many great brands available in supermarkets, or you can make homemade vegan mayonnaise with my instructions here.


  • Serving Size: 2 tablespoons
  • Calories: 54
  • Sugar: 1 g
  • Sodium: 112 mg
  • Fat: 5 g
  • Saturated Fat: 1 g
  • Carbohydrates: 2 g

Keywords: dressing, ranch dressing, salad dressing

For other plant-based dressing recipes, try:


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