Drizzle this creamy, dairy free dill pickle ranch dressing over crisp salads or use it as a dip for chips! Loaded with fresh dill, chives and chopped pickles, it’s a keeper.
Drizzle this herby ranch dressing, loaded with chopped dill pickles, over everything!Want to save this recipe?
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You KNOW I love me some dill pickles. And mayo. And, well, sauce in general…have you tried my lemon dijon dressing??
A really good sauce makes it exciting to eat your vegetables, and my dietitian heart is all in on helping you fall in love with veg.
This creamy, decadent tasting dill pickle ranch dressing is all of those things and MORE. It’s got that classic ranch flavour you love and literally no one will guess it’s vegan.
I created this easy salad dressing for my kale and cabbage salad but you could use it on any salad greens you choose…or even use it as a dip for chips, veggie chicken strips or veggies!
And, um, if you love plant-based meals that are full of flavour, maybe check out my latest cookbook Plant Magic! The cashew tzatziki alone is positively drool-worthy.
How to make this vegan dill pickle ranch the absolute best
This 5 minute dressing is so easy, it’s hard to mess up…I couldn’t help myself and decided to blend the fresh herbs into the dressing to make it cute and green!
Of course, you could also just whisk it all together by hand for a classic white dressing and then there’s no blender to clean. You’ve got OPTIONS my friend.
Hot tip: use garlicky dill pickles for the MOST flavour!The finer the chop on the pickle, the more cohesive the sauce!
If you want to get fancy, you can make my 3 minute homemade avocado oil mayo to use here…but I usually just use storebought because it’s so good and so easy. My top pick for flavour is Hellmann’s Plant-based.
You can totally use dried herbs but if you can, the fresh herbs really take the flavour over the top. And don’t skip the garlic and onion powders…they give that rich, umami flavour that ranch is famous for.
5 Minute Creamy Vegan Dill Pickle Ranch Dressing
6 servings
Prep Time: 5 minutes mins
Total Time: 5 minutes mins
Drizzle this creamy, dairy free dill pickle ranch dressing over crisp salads or use it as a dip for chips! Loaded with fresh dill, chives and chopped pickles, it’s a keeper.
Pin Print- ⅓ cup vegan mayo
- 2 tablespoons dill pickle juice
- 1 tablespoon apple cider vinegar
- ¼ cup fresh dill
- 2 tablespoons fresh chives
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ⅓ cup finely chopped dill pickles
If whisking by hand: finely chop the fresh dill and chives.
In a small bowl, whisk the mayo, pickle juice, vinegar, garlic and onion powders, and salt. Then stir in the herbs and chopped pickles. Enjoy!
If blending: add the mayo, pickle juice, vinegar, garlic and onion powders, salt and fresh herbs to a wide-mouthed blending jar. Blend with an immersion blender (or bullet blender!) until smooth.
Stir in the chopped pickles by hand and enjoy!
Need to thin it out? Add a tbsp of extra oil or even water to make it even more drizzly!
Want even more yummy (and easy!) dressings?
Creamy, loaded with chopped dill pickles and fresh herbs, this yummy dressing makes salad irresistible!Disclaimer: This story is auto-aggregated by a computer program and has not been created or edited by evesfit.
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