Celery Ranch Dressing – this quick and easy vegan recipe is flavorful take on the classic that is a favorite of so many – celery adds a crisp pop of flavor to this tangy cool ranch!

recipe originally published January 22, 2013

Vegan Ranch Dressing

I love ranch dressing. Today I have my very favorite, two ways: this “cool” ranch dressing, and an oil free ranch dressing. Both vegan.

Jason makes fun of my love of ranch.

In all my years of ranching (heh…), I have become quite the connoisseur. Not all ranch is the same. For instance, I love the flavor and consistency of something like a Hidden Valley packet of ranch, mixed with milk.

I do not enjoy the flavor or consistency of the Hidden Valley Ranch in a bottle, ready made. This is nothing against Hidden Valley – as I loved those original packets – I am not a fan of most bottled dressings.

I love to make my own.

First of all, I like a thin dressing. This celery ranch dressing is thin, dippable. I like the traditional ranch flavors, including whatever Cool Ranch means. Cool is most definitely an aspect of this flavor, and I have been trying to recreate it for a while now, in addition to the tangy herby flavors ranch is known for.

While it may seem like a completely strange ingredient, coconut milk helps give it the cool taste I was looking for. If you want to try this recipe and think I’m nuts, please feel free to substitute milk of your choice. Then put it in the freezer before using. Only sort of kidding. But yes, I am kidding.

more dairy free vegan dressings:

Green Goodness Dressing Dip

Easy Poppyseed Dressing

Vegan Thousand Island Dressing  

Tangy Lemon Dressing

Quick Dill Pickle Dressing

Walnut Mustard Dressing

Warm “Bacon” Dressing

I first made this celery ranch dressing for my salad of living watercress. I also used it as a dipping sauce for those radish tarts, and it transforms a simple bowl of fresh greens into a tasty salad:

Are you a ranch fan? You’ll love these recipes!

Yield: 1 cup

Celery Ranch Dressing

Print

Celery Ranch Dressing - this quick and easy vegan recipe is flavorful take on the classic that is a favorite of so many - celery adds a crisp pop of flavor to this tangy cool ranch!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 2 stalks celery, cleaned and trimmed
• 1/2 cup coconut milk (carton)
• 1/3 cup sunflower oil
• 2 teaspoons apple cider vinegar
• 3-4 fresh chives, minced fine
• 2 teaspoons dried parsley
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• pinch sea salt, black pepper

Instructions

1. In high speed blender, add celery and milk and puree celery to a liquid. Pour into a bowl through a mesh strainer to remove pulp, set aside.
2. To the blender, add oil, apple cider vinegar, chives, parsley, onion powder, garlic powder, salt and pepper - blend to combine.
3. Add strained celery milk, cover tightly and blend at highest speed several minutes, until this emulsifies into a thicker consistency
4. Store covered in refrigerator.

Nutrition Information:

Yield:

4

Serving Size:

1/4 cup
Amount Per Serving:Calories: 170

Yield: 1 cup

Oil Free Celery Ranch Dressing

Print

Celery Ranch Dressing - this quick and easy vegan recipe is flavorful take on the classic that is a favorite of so many - celery adds a crisp pop of flavor to this tangy cool ranch!

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 3/4 cup cashews, soaked several hours / overnight
• 2 tablespoons fresh lemon juice
• 1/2 cup water – + depending on desired consistency
• 2 stalks celery, cleaned and trimmed
• 1/2 cup coconut milk (carton, not can)
• 2 teaspoons apple cider vinegar
• 3-4 fresh chives, minced fine
• 2 teaspoons dried parsley
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• pinch sea salt, black pepper

Instructions

1. In blender, combine soaked cashews, lemon juice, and water. Blend at high speed until smooth. Pour into container you will store finished dressing.
2. In blender, add celery and milk and puree celery to a liquid. Pour into a bowl through a mesh strainer to remove pulp, set aside.
3. To the blender, add cashew mixture, apple cider vinegar, chives, parsley, onion powder, garlic powder, salt and pepper - blend to combine.
4. Add strained celery milk, cover tightly and blend at highest speed several minutes, until this emulsifies into a thicker consistency
5. Store covered in refrigerator.

Nutrition Information:

Yield:

4

Serving Size:

1/4 cup
Amount Per Serving:Calories: 140

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about Kristina:

Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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