Go Back

Vegan Ranch Dip

Sam
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
Print Recipe Pin Recipe
Total Time 10 mins
Course Appetizer

Ingredients
  

  • 12 oz. Vegan sour cream I use Kite Hill vegan sour cream
  • ⅔ c. Vegan mayo I use Follow Your Heart Vegenaise
  • 1½ T. Unsweetened plant milk I use almond usually
  • 1 t. Lemon juice
  • 1 t. Dill pickle juice; divided
  • 2 t. Dried dill
  • 2½ t. Onion powder
  • 1½ t. Garlic powder
  • 2 t. Minced garlic
  • 2 t. Dried parsley
  • ¼ t. Paprika
  • dash Black pepper
  • to taste Sea Salt

Instructions
 

  • 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

Notes

  • 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
Tried this recipe?Let us know how it was!