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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