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    Home » Recipes » Dips

    January 12, 2022 6 Comments

    Vegan Ranch Veggie Dip

    539 shares
    Jump to Recipe

    This vegan ranch veggie dip recipe is healthy, easy, and takes just 5 minutes to make! Creamy, tangy, and irresistibly delicious, with this dip, you will want to snack on veggies all the time. (I sure do)! We make this dip weekly in our house, it's perfect for a quick snack, as an appetizer for parties, and it can also be used as a salad dressing and a sandwich spread.

    This vegan ranch veggie dip recipe is healthy, easy, and takes just 5 minutes to make! Creamy, tangy, and irresistibly delicious, with this dip, you will want to snack on veggies all the time. (I sure do)! We make this dip weekly in our house, it's perfect for a quick snack, as an appetizer for parties, and it can also be used as a salad dressing and a sandwich spread. #itdoesnttastelikechicken #veganrecipe

    Not only is this vegan ranch veggie dip super yummy, but it is so much healthier than traditional ranch dips. Most ranch dips are made with a base of mayonnaise and sour cream making them very high in fat and calories. Now I have no problem with richer treats now and then, but when I want to snack on a plate of veggies, to me, having an unhealthy dip kind of defeats the purpose. This is why I make my veggie dip with vegan yogurt making it healthy, lower in fat, low in calories, and full of good for you probiotics- win win win!

    Now a warning, not all vegan yogurts are created equal. I have tried some yogurts that I have loved, and others that I thought were really not good, so make sure that when making this dip you use a yogurt that you love! My favorite yogurt I have found for this ranch dip is Silk Rich Unsweetened Almond Plain (not sponsored). The yogurt is creamy, mild in flavor, thick, and the perfect to make this dip! If you have other favorite vegan yogurt brands, make sure you let us know in the comments.  🙂

    This vegan ranch veggie dip recipe is healthy, easy, and takes just 5 minutes to make! Creamy, tangy, and irresistibly delicious, with this dip, you will want to snack on veggies all the time. (I sure do)! We make this dip weekly in our house, it's perfect for a quick snack, as an appetizer for parties, and it can also be used as a salad dressing and a sandwich spread. #itdoesnttastelikechicken #veganrecipe

    Ingredients you'll need to make ranch veggie dip:

    • Plain vegan yogurt (I used Silk Rich Unsweetened Almond Plain)
    • Apple cider vinegar for tanginess
    • Dried herbs including parsley, chives, dill, onion powder, and garlic powder
    • And agave for just a touch of sweetness

    Can Fresh Herbs Be Used Instead of Dry?

    Yes! If you wish to replace dried herbs with fresh herbs, you can replace 1 ½ teaspoons of dried herbs for 1 ½ tablespoons of finely chopped fresh herbs. So just to be clear, here are the exact substitutions:

    1 ½ teaspoons dried parsley = 1 ½ tablespoon finely chopped fresh parsley
    1 ½ teaspoons dried chives = 1 ½ tablespoons finely chopped fresh chives
    1 ½ teaspoons dried dill = 1 ½ tablespoons finely chopped fresh dill

    Add all of the ingredients to a bowl and mix well. Done!

    How to make Vegan Ranch Veggie Dip:

    This dip is super easy to make! Just add everything to a bowl and mix well. That's it! Done. Serve it with your favorite veggies for dipping. Crackers, bread, and chips are also nice for dipping.

    Serve this creamy dip with your favorite veggies, bread, or crackers.

    Store in an air-tight container in the fridge for 3 - 5 days. If the dip separates a bit after storing, just give it another stir before serving.

    This vegan ranch veggie dip recipe is healthy, easy, and takes just 5 minutes to make! Creamy, tangy, and irresistibly delicious, with this dip, you will want to snack on veggies all the time. (I sure do)! We make this dip weekly in our house, it's perfect for a quick snack, as an appetizer for parties, and it can also be used as a salad dressing and a sandwich spread. #itdoesnttastelikechicken #veganrecipe

    This veggie dip is:

    • Creamy
    • Tangy
    • Herby
    • The perfect go-to healthy dip!

    More Amazing Vegan Dip Recipes:

    Easy Vegan Cheese Sauce (no nuts)
    Easy Vegan Whipped Feta Dip
    Vegan Caramelized Onion Dip
    Easy Vegan Tzatziki
    Vegan Blue Cheese Dip

    If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.

    Bon appetegan!
    Sam Turnbull.

    Print Recipe
    5 from 10 votes

    Vegan Ranch Veggie Dip

    This vegan ranch veggie dip recipe is healthy, easy, and takes just 5 minutes to make! Creamy, tangy, and irresistibly delicious, with this dip, you will want to snack on veggies all the time. (I sure do)! We make this dip weekly in our house, it's perfect for a quick snack, as an appetizer for parties, and it can also be used as a salad dressing and a sandwich spread.
    Prep Time5 mins
    Total Time5 mins
    Course : AppetizerSnack
    Cuisine : American
    Servings: 6 (makes about 1 ½ cups)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 1 ½ cups plain vegan yogurt (I used Silk Rich Unsweetened Almond Plain)
    • 2 teaspoons apple cider vinegar
    • 1 ½ teaspoons dried parsley
    • 1 ½ teaspoons dried chives
    • 1 ½ teaspoon dried dill
    • 1 ½ teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon agave
    • ¾ teaspoon salt
    • ¼ teaspoon black pepper
    US Customary - Metric
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    Instructions

    • Add everything to a bowl and mix well. Serve with your favorite veggies! Store in an air-tight container in the fridge for 3 - 5 days. If the dip separates a bit after storing, just give it another stir before serving.

    Notes

    Fresh herbs: If you wish to replace dried herbs for fresh herbs, you can replace 1 ½ teaspoons of dried herbs for 1 ½ tablespoons of finely chopped fresh herbs.

    Nutrition

    Serving: 1serving (recipe makes 6 servings) | Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 313mg | Potassium: 142mg | Fiber: 3g | Sugar: 2g | Vitamin A: 857IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    MORE VEGAN DIP RECIPES YOU MIGHT ENJOY...

    « Easy TVP Tacos
    Homemade Vegan Deli Slices (Smoked Seitan Turkey) »

    Reader Interactions

    Comments

    1. Em says

      January 12, 2022 at 2:05 pm

      I would be interested in making this with silken tofu instead of the yogurt (because I think the yogurt would go bad before I could use it all.... unless it lasts for weeks?). Do you have a suggestion to increase the tang (like how I assume yogurt is tangy) in the case of using silken tofu instead?

      Reply
      • Beata says

        January 12, 2022 at 11:19 pm

        5 stars
        I recently found that powdered citric acid (found in the kitchen section along with canning jars in our local supermarket) gives that cheesy tang that miso paste and apple cider vinegar just cannot reproduce by themselves. I made a vegan Feta spread today (from another site) and used about 1/8 teaspoon of powdered citric acid for a 16 oz block of super firm sprouted tofu plus some other acids that the recipe called for. The citric acid was my own addition (not listed in the recipe I made) and I must say the vegan feta turned out pretty great!

        For a block of silken tofu you may want to start with a pinch of citric acid - you can always add more. 🙂

        Reply
        • Em says

          January 13, 2022 at 12:47 pm

          Thanks for the hint. I'll give it a try.

      • Vin says

        February 14, 2022 at 1:27 pm

        5 stars
        Hi Em,
        Wondering how your silken tofu variation came out?

        Reply
        • Em says

          February 14, 2022 at 4:22 pm

          Hello, I actually just made a modified version yesterday. I used a half a block of extra firm tofu (because that organic ritzy brand was the only thing left at my grocery store- they ALWAYS run out of tofu- WHY just order more. Seriously, every weekend- they run out- anyways...). So: half a block of exra firm tofu, 4 tablespoons of aquafaba (that I had frozen in an ice cube tray), 2 tablespoons of vegan mayo (fat is gooooood), and then all the seasonings. I ended up doubling all seasonings, and adding lemon pepper. It has been a long time since I had dairy ranch so I can't truely compare, but it was delicious. I put it in a bowl over ice and left it out for the game yesterday.

    2. Ms G says

      January 12, 2022 at 11:21 am

      Thank you for this! This is a game changer for me!

      Reply

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