This vegan ranch dressing is primarily made from pantry staples–shelf-stable tofu plus dry seasonings. Blend it until smooth with vegan mayonnaise and lemon juice to create a creamy dairy-free dressing or dip.

My husband teaches in a one-room school. When our children were in his classroom, he served this ranch dressing with salad for hot lunch on pizza day. The students liked it so much they dipped their pizza in it as well as using it on their salads. At the end of the school year, he revealed that they had been eating tofu. They were surprised! But it didn’t deter them.

Years later, one of those students recently asked for the recipe. So, Beka, this is for you!

As a mom and registered dietitian, I felt good about serving this ranch dressing because it doesn’t contain MSG, like many commercial ranch dressings.

Shelf-stable silken tofu works the best in this recipe because of it’s milder flavor and smoother texture. Plus, it’s convenient to have on hand. I prefer to use soft silken tofu because it does not contain soy protein isolate, a highly-processed ingredient in the firm, and extra-firm varieties.

ingredients for vegan ranch dressing

How to Make Vegan Ranch Dressing Mix

You can save time by mixing the dry ingredients together ahead of time. Save even more time by making several seasoning mixes at once.

Simply stir dried parsley,  onion powder, garlic powder, ½ salt, and herb seasoning salt in a small container or resealable plastic bag.

When ready to prepare the dressing, blend the dry mix with tofu, mayonnaise, water, and lemon juice. If desired, add fresh herbs.

Vegan Ranch Dressing Variations

Vegan Ranch with Fresh Herbs: Substitute fresh parsley and garlic for the dried. Add fresh herbs such as basil, tarragon, dill, thyme, oregano, chives, or green onion.

Creamy Vegan Tex-Mex Dressing: Reduce water to 2 tablespoons. Substitute lime juice for lemon juice, substitute cilantro for parsley, and add ½-1 cup salsa.

Vegan 1000 Island Dressing: Add 2/3 cup ketchup and ¼ cup finely chopped pickles.

Creamy Vegan Ranch Dip: Reduce water to about 2 tablespoons, or to the desired consistency.

Tips for Vegan Ranch Dressing

  • Adjust this recipe based on your preference and what you have on hand.
  • If you have fresh herbs, use them for the best flavor. Dried herbs are faster to use and still taste good.
  • If you use firm or extra-firm silken tofu, you will likely need to add more water.
  • For a whiter dressing, omit the parsley. Or stir it in after blending.

Other Cream Vegan Dressing Options

  • For a soy-free creamy dressing, see homemade Vegan Mayonnaise.
  • For an oil-free creamy dressing, see the variation of the homemade Vegan Mayonnaise. Use silken tofu instead of the oil. The cashews and tofu make it creamy without oil.
vegan ranch dressing
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Vegan Ranch Dressing

This creamy vegan ranch dressing is great on salads or as a dip. It's dairy-free and MSG-free. Plus, it's easy to make from pantry ingredients.
Prep Time10 mins
Course: Salad Dressing
Cuisine: American
Keyword: gluten-free, mix, vegan, vegetarian
Servings: 20
Calories: 47kcal
Author: Heather Reseck

Ingredients

  • 1 12.3-ounce package silken shelf-stable tofu
  • ½ cup vegan mayonnaise
  • ¼ cup water
  • 2 tablespoons lemon or lime juice
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon herb seasoning salt or celery salt
  • ½ teaspoon garlic powder or 1 small garlic clove minced
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried

Instructions

  • Process tofu, mayonnaise, water, lemon juice, onion powder, herb seasoning salt, and garlic in a blender or food processor until smooth
  • Add parsley and pulse until mixed.
  • Pour into a jar or salad dressing container. Refrigerate up to 3 weeks. Shake before serving. Makes 2½ cups.

Notes

Variations:
Vegan Ranch with Fresh Herbs: Substitute fresh parsley and garlic for the dried. Add fresh herbs such as basil, tarragon, dill, thyme, oregano, chives, or green onion.
Vegan Ranch Dip: Reduce water to 2 tablespoons, or to desired consistency.
Vegan Tex-Mex Dressing: Reduce water to 2 tablespoons. Substitute lime juice for lemon juice, substitute cilantro for parsley, and add ½-1 cup salsa, to taste.
Vegan 1000 Island Dressing: Omit parsley. Add 2/3 cup ketchup and ¼ cup finely chopped pickles.
Vegan Ranch Dressing Mix: Combine 2 teaspoons dried parsley,  1 teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon herb seasoning salt in a small container or resealable plastic bag. When ready to prepare the dressing, blend the mix with tofu, mayonnaise, water, and lemon juice. If desired, add fresh herbs.
Tips:
  • Adjust this recipe based on your preference and what you have on hand. Fresh herbs taste the best, but dried herbs are faster to use.
  • Shelf-stable silken tofu works the best in this recipe because of it's milder flavor and smoother texture.
  • If you use firm or extra-firm silken tofu, you will likely need to add more water.

Nutrition

Serving: 2tablespoons | Calories: 47kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 150mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg