Herby Vegan Ranch Dip

by Dawn Mischele
0 comment

This vegan ranch dip is the perfect addition to any veggie platter, air-fried delights, or greasy favorites! It comes together in just a few minutes and is honestly better than the cow’s version!

I’ve been wanting to make a vegan ranch dip for a while now, and I couldn’t be happier that it’s finally ready to share. I always felt like the iterations were missing something and after four or more batches of not-quite-right vegan ranches, I think it’s finally perfect! When testing this ranch, I ate it with a little bit of everything, from simple carrots to Air Fried Zucchini Parm Bites, and Sesame Dumplings and it was delicious with all of them. This herby, tangy, and versatile dip will make a great addition to your dippable arsenal. And although many games are postponed until further notice, it would be a great addition to a game-day table, too.

Herby Vegan Ranch Dip Ingredients:

  • Vegan Mayonnaise: Creamy and plant-based, what’s not to love? For this recipe, I’m using a full cup of vegan mayo, which makes quite a bit of ranch! If you don’t need a party size, then feel free to half it, and if there are only two of you, quartering may be the play.
  • Distilled White Vinegar: I love the brightness that vinegar brings to this recipe. I used two tablespoons, which is enough to bring some nice tang without it being overpowering.
  • Fresh Lime Juice: I’m a big fan of fresh lime juice as an acid, and I think that using a citrus juice in this recipe balances out the vinegar. Equal to the vinegar, I’m using two tablespoons of the lime juice as well.
  • Garlic Powder: A tablespoon of garlic powder might seem like a lot, but garlic is one of the central flavors of ranch dip. 
  • Onion Powder: A tablespoon of onion powder to accompany the garlic.
  • Fresh Dill: Dill is a staple in ranch dressings and dips. Instead of reaching for that dried dill weed, picking up some fresh dill is what elevates this dish from boring to crave-worthy. 
  • Fresh Chives: I always say the more alliums the better! Two tablespoons of fresh chives offer a nice pop of flavor in this recipe.
  • Fresh Italian Parsley: Now, parsley has never really been my favorite herb, but ranch just doesn’t taste like ranch without it. Equal to the chives, I used two tablespoons of fresh Italian parsley.
  • (Optional) Fresh Lime Zest: My partner and I love citrus. For our fellow lime-lovers out there, add some lime zest to taste. Remember, a little goes a long way!

How to Make Herby Vegan Ranch Dip:

  • In a small mixing bowl, add the vegan mayo, distilled white vinegar, and lime juice. Mix until completely combined and the consistency is that of sour cream— not too thick but not runny.
  • Add the garlic and onion powders. Mix these until combined. Be careful to avoid clumps!
  • Prepare your herbs. The dill and Italian parsley should be finely minced. If you like a thick, chunky ranch, don’t worry about being the mince being too fine. However, if you prefer a homogenous dip, you’ll want to be attentive to how finely you’re mincing the herbs. The chives can simply be chopped thinly. I don’t recommend mincing them because the more you beat up the chives the more flavor is being left on your knife and cutting board instead of remaining in the chives. This way, when you bite into the chives you get a nice pop of that trademark allium brightness.
  • Add the fresh herbs (dill, chives, and Italian parsley) and mix until combined. 
  • (Optional) Add lime zest to taste, and enjoy!

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Herby Vegan Ranch Dip
Yield: Party Size

Herby Vegan Ranch Dip

Herby Vegan Ranch Dip

This vegan ranch dip is the perfect addition to any veggie platter, air-fried delights, or greasy favorites! It comes together in just a few minutes and is honestly better than the cow’s version!

Prep Time 8 minutes
Total Time 8 minutes

Ingredients

  • 1 Cup Vegan Mayonnaise
  • 2 Tbsp Distilled White Vinegar
  • 2 Tbsp Fresh Lime Juice
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1/4 Cup Fresh dill, minced
  • 2 Tbsp Fresh Chives, finely sliced
  • 2 Tbsp Fresh Italian Parsley, minced
  • (Optional) Fresh Lime Zest, to taste

Instructions

  1. In a small mixing bowl, add the vegan mayo, distilled white vinegar, and lime juice. Mix until completely combined and the consistency is that of sour cream— not too thick but not runny.
  2. Add the garlic and onion powders. Mix these until combined. Be careful to avoid clumps!
  3. Prepare your herbs. The dill and Italian parsley should be finely minced. If you like a thick, chunky ranch, don’t worry about being the mince being too fine. However, if you prefer a homogenous dip, you’ll want to be attentive to how finely you’re mincing the herbs. The chives can simply be chopped thinly. I don’t recommend mincing them because the more you beat up the chives the more flavor is being left on your knife and cutting board instead of remaining in the chives. This way, when you bite into the chives you get a nice pop of that trademark allium brightness.
  4. Add the fresh herbs (dill, chives, and Italian parsley) and mix until combined. 
  5. (Optional) Add lime zest to taste, and enjoy!

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