Creamy Vegan Ranch Dip
Servings: 8
This vegan ranch dip is ultra-creamy, packed with dill, and completely dairy-free. Made with plant-based ingredients, it delivers that classic ranch flavor without any of the heaviness. Whether you're dunking fresh veggies, drizzling over salads, or slathering it on wraps and sandwiches, this dip is a crave-worthy, guilt-free upgrade to any dish.
Equipment
- whisk
- measuring spoon
Ingredients
- ¼ cup cashew milk
- 1½ tsp apple cider vinegar
- 1½ cup vegan mayo
- ¼ tsp black pepper, ground
- 1 tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp paprika
- 1 tbsp dried parsley
- 1 tbsp fresh dill minced
- 1 tbsp chives minced
Instructions
- Pour unsweetened cashew milk into a medium bowl. This creates a smooth, dairy-free foundation that won’t overpower the herbs and spices.
- Whisk in garlic powder, onion powder, paprika, dried parsley, sea salt, and black pepper. These pantry staples layer in savory depth and classic ranch flavor.
- Fold in freshly chopped dill and chives, dill brings that signature ranch brightness, while chives add a gentle, oniony bite. Then stir in apple cider vinegar for a tangy, buttermilk-like kick.
- Add vegan mayo to bring it all together, giving the dip its rich, creamy texture. Whisk until the mixture is smooth and thick.
Notes
- For a thicker texture, reduce cashew milk or refrigerate longer.
- Want it pourable? Add more non-dairy milk and whisk again.
- The best flavor develops after sitting for at least 30 minutes.
- Store in the fridge for up to 1 week.
Nutrition
Calories: 90kcal, Carbohydrates: 3g, Protein: 1g, Fat: 8g, Saturated Fat: 1g, Sodium: 150mg, Vitamin A: 120IU, Vitamin C: 3mg, Calcium: 10mg, Iron: 0.3mg