Packed with flavor, this homemade dairy-free ranch dressing is ready in just 5 minutes. It is made with pantry staples and is wonderful on salads or as a vegan ranch dip.
Combine all ingredients in a small bowl and whisk together to combine. Place in the fridge for at least two hours to allow the flavors to fully develop.
1/2 cup mayo, 1/4 cup cashew milk, 1 tsp dried chives, 1 tsp dried parsley, 1/4 tsp dried dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp sea salt, 1/8 tsp ground black pepper, 1/4 tsp celery seed, 1/2 tsp dried tarragon, 1/2 tsp white vinegar, splash of fresh lemon juice
Store in a lidded container in the fridge for 5-7 days.
Notes
To use fresh herbs instead of dried, you’ll need to use a 1:3 ratio. For every tsp of dried, you'll use 1 tbsp of fresh herbs.
If using coconut cream, I recommend using a food processor or a blender for the smoothest results.
You need to allow the vegan ranch dressing to sit in the fridge for a good two to three hours to really develop the flavor.