I was officially a vegetarian for eight years before going fully vegan. And before my vegans days, I was a huge ranch snob. I always half-joked (ok, I was serious) that I would have a ranch fountain at my wedding with tons of things to dip in it because it’s so versatile.

Since going vegan I’ve been on a quest to find the best vegan ranch on the market and trying loads of recipes on the internet. It’s been difficult to find something that meets my requirements. And when it comes to a thicker version to stand in for a full-bodied ranch DIP was even more impossible.

I’ve been working this recipe for a while. It’s probably the hardest thing I’ve tried to make a vegan dupe for to date, which is wild when you think of the complexities of baking and vegan “meat.”

Then, over the weekend I had a breakthrough. I was pretty sure I cracked the case. I whipped up a batch and took it to an outdoor, extremely small girl’s night (one of my only get-togethers since COVID started in March 2020). None of the attendees were vegan, but very open-minded foodies.

And they didn’t believe me. There was no way what I brought could possibly be vegan?! It made my vegan heart soar that someone liked my creation as much as I did!

And here it is. I’m sharing my most precious recipe creation with you. I hope you enjoy it as much as I do.

Vegan Ranch Dip

It's so good that it's fooled non-vegans before. Full-flavored, thick, and creamy—it's perfect for dipping veggies or chips and topping just about anything.
5 from 1 vote
Total Time 10 mins
Course Appetizer


  • 12 oz. Vegan sour cream I use Kite Hill vegan sour cream
  • c. Vegan mayo I use Follow Your Heart Vegenaise
  • T. Unsweetened plant milk I use almond usually
  • 1 t. Lemon juice
  • 1 t. Dill pickle juice; divided
  • 2 t. Dried dill
  • t. Onion powder
  • t. Garlic powder
  • 2 t. Minced garlic
  • 2 t. Dried parsley
  • ¼ t. Paprika
  • dash Black pepper
  • to taste Sea Salt


  • Combine plant milk, lemon juice, and ½ t. of the pickle juice. Stir and set aside to thicken/"curdle"
  • Combine sour cream, mayo, and all spices except salt in a medium bowl
  • Add plant milk mixture and stir
  • Add salt and remaining pickle juice to taste


  • Start with half of the pickle juice and decide at the end if you’d like to add more
  • Store dip in air tight container in the refrigerator for up to a week (if it lasts that long in your household because it doesn’t in ours)
Keyword appetizer, dairy-free, dip, dressing, sauce, vegan
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