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.
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. 🙂
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
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.
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 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.
Vegan Ranch Veggie Dip
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
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
Nutrition
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Jann says
Tastes really good made with mayonnaise, veganese if you want vegan. Like the mouth feel better than using vegan yogurt. Also, the veganese had more tang than vegan yogurt.
Jess @ IDTLC Support says
Fantastic!
Em says
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?
Beata says
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. 🙂
Em says
Thanks for the hint. I'll give it a try.
Vin says
Hi Em,
Wondering how your silken tofu variation came out?
Em says
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.
Ms G says
Thank you for this! This is a game changer for me!