CREAMY VEGAN RANCH DRESSING (YOGURT-BASED & OIL-FREE)
A tangy, herby, and creamy vegan ranch dressing made without oil or mayo—just wholesome, plant-based goodness in every bite!
Equipment
- mixing bowls
Ingredients
- 3/4 cup plant-based yogurt (180 g, unsweetened and plain)
- 1 tbsp lemon juice (or apple cider vinegar)
- 1 tsp Dijon mustard
- 1 tbsp nutritional yeast (optional)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt adjust to taste
- 1 tbsp fresh parsley (chopped or 1 tsp dried)
- 1 tbsp fresh dill (chopped or 1 tsp dried)
- 1 tsp Fresh chives (chopped or 1/4 tsp dried)
- 2 to 3 tbsp water (to thin)
- Freshly ground black pepper (to taste)
Instructions
- Add the unsweetened plant-based yogurt to a medium mixing bowl.
- Then, add lemon juice, Dijon mustard, and nutritional yeast (if using).
- Sprinkle in garlic powder, onion powder, and salt.
- Whisk everything until smooth and creamy.
- Add finely chopped parsley, chopped dill, and chopped chives.
- Gradually pour in water, whisking between additions, until the dressing reaches your preferred consistency.
- Season with freshly ground black pepper to taste. Adjust lemon juice or salt if needed.
- Cover and refrigerate 30 minutes before serving to allow the flavors to blend.
- Enjoy as a dressing, dip, or sauce!
Notes
- Use a thick, unsweetened plant-based yogurt for the best creamy texture.
- Apple cider vinegar can be used instead of lemon juice if preferred.
- Nutritional yeast is optional, but it adds a nice cheesy depth.
- Fresh herbs are ideal, but dried herbs work well too—reduce the amount.
- Add water gradually so you don’t make it too thin; adjust based on how you’ll use it (dip vs dressing).
- Letting the dressing chill helps the flavors develop—30 minutes is ideal.
- Store leftovers in an airtight container in the fridge for up to 5 days.