A quick and easy homemade vegan dump ranch dressing! Just dump, blend and eat! Classic ranch dressing flavors of dill, parsley and chives.
Who needs a vegan dump ranch recipe?
The answer is everyone my friends. Everyone in the world should have a homemade ranch dressing recipe that they can have ready in less than 5 minutes.
Why should it be this recipe? For one, its damn tasty. Tasty like the real deal classic homemade ranch dressing you grew up dipping errrrthing in.
Number two, it's gluten free and because it is vegan, it is egg free. But above all, none of those reasons make it a dressing that tastes healthy, or weird, or well....vegan.
It tastes creamy, and herby, and oh so ranchy.
I am not vegan. But I do like avoid dairy for the most part. And right now I have to avoid eggs, and trying to find a dressing that is a) delicious and b) egg free is really hard!
Especially when you want something that tastes so good you can put it on everything from pizza to buffalo wings (cauliflower or regular).
Let's be real. If you care about ingredients on the label at all, most vegan convenient foods, including dressings are NOT very healthy. They contain a lot of 'soy' and a lot of highly inflammatory oils. All things I try and stay away from. Which is all the more reason to make this recipe!
Why does ranch need a vegan version?
All regular ranch dressings are made with dairy. The dairy may vary from milk to buttermilk to even sour cream. No matter the form, that makes those dressings all not vegan.
Most bottled ranch dressings will also have eggs or mayo or another emulsifier. So if you are avoiding dairy or eggs for any reason, you need to look for an alternative dressing recipe like this one.
What is a "dump" ranch dressing?
A dump recipe is exactly what it sounds like. After you measure your ingredients you simply dump and make. Nothing else. It's like one of the best kitchen inventions ever.
To make this dressing you "dump" all of your ingredients into the blender, blend it up and boom, you have homemade dressing.
Ingredients and substitutions
Here is what you are going to need for this recipe. Don't let the list scare you, it is long but it's most likely stuff you have on hand and it still goes super fast.
- light tasting olive oil
- full fat coconut milk from a can
- vegan mayonnaise ( I used this vegan mayonnaise)
- red wine vinegar
- onion powder
- garlic powder
- dried parsley
- dried chives
- dried dill (optional)
Light tasting olive oil- the only thing I would recommend subbing in the place of this is an avocado oil. Anything else, including extra virgin olive oil is going to taste funny.
Full fat coconut milk- I do not recommend subbing this ingredient. If you do, expect a thinner result. The dressing does not have an overly coconut taste. If you insist on subbing use something thick! or possibly just double the mayo. That hasn't been tested though.
Vegan mayo- the vegan mayo is what replaces the egg giving it a nice thicker feel. Again if you sub, sub with something thick or that thickens.
Red wine vinegar- I prefer this flavor the most. But you could sub in the juice of one lemon or apple cider vinegar. I would start with 1 tablespoon first, taste and then add the second tablespoon if you replace the RWV.
Spices- you can change up the spices anyway you like. Go crazy and make it how you like it. If you like more dill, decrease the chives and increase the dill.
You could use fresh spices, but I don't find that as convenient and you can expect your dressing to turn green. You will also need to adjust the measurements.
How to store
This should be stored in the fridge at all times. It will thicken and flavors will be fuller if you place in the fridge after blending for an hour or so before eating.
Need more vegan friendly dressings? I got you!Print