This oil free, vegan celery ranch dressing is a quick and easy recipe! a flavorful take on the classic – celery adds a crisp pop of flavor to this cool ranch!
recipe originally published January 22, 2013
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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 packet of ranch powder mixed with milk.
I do not enjoy the flavor or consistency of most ready made, store bought ranch dressing. I am not a fan of most bottled dressings.
I do love to make my own, and it takes just minutes to do.
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.
How to make vegan ranch dressing
This vegan ranch dressing has options - an oil free version and one that is mayonnaise based.
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, I promise it works with just about any unsweetened milk. I make it with all kinds of milk.
If you want to use your vegan mayonnaise, just use it in place of the first three ingredients listed - leave out the cashews, lemon juice, and water.
If you like a Dill Ranch Dressing, add more dried dill! The flavor is incredible, and the color will take on a glorious green hue:
Should salad dressing be cold before using?
This celery ranch dressing definitely needs to be stored in the refrigerator, but it does not need to be cold before you serve it. I prefer my ranch "cool" but it tastes great right after you make it, too.
Benefits of celery
Celery has been having a moment recently. More than a moment, a lengthy pause in the spotlight.
I will eat a piece of celery when I need a vehicle for a peanut butter snack, knowing I am benefitting from all sorts of fiber, antioxidants and vitamins.
Ever hear the phrase "eat your water" from a doctor or nutritionist before? Celery is mostly water, and has a satisfying crunch under all of that peanut butter.
Celery adds great flavor to this ranch dressing, a pairing that tastes like it was meant to be.
How long does ranch dressing last?
When refrigerated in a tightly covered container, this dressing will last about two weeks. It probably won’t last anywhere near that long – this deliciousness disappears quickly in our house.
Take a few minutes to add this recipe into your meal prep plans, and enjoy it all week!
More vegan dressing recipes
- Green Goddess Dressing
- Easy Poppyseed Dressing
- Vegan Thousand Island Dressing
- Tangy Lemon Dressing
- Quick Dill Pickle Dressing
- Walnut Mustard Dressing
- Warm “Bacon” Dressing
Did you make this oil free ranch dressing recipe?
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Vegan Ranch Dressing
this quick and easy vegan ranch dressing 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!
- 1 ½ cups raw cashews, soaked several hours* see notes for mayo
- juice of 1 lemon (about 2 tablespoons)
- ½ cup water – + depending on desired consistency
- 2 stalks celery, cleaned and trimmed
- ½ cup coconut milk (carton, not can), or your favorite non dairy milk
- 1 teaspoon apple cider vinegar
- small bunch fresh chives, minced fine
- 2 teaspoons dried parsley
- 1 teaspoon onion powder
- ½ teaspoon dried dill
- ½ teaspoon garlic powder
- ½ teaspoon fresh cracked black pepper
- ¼ teaspoon Himalayan salt
- In blender, combine soaked cashews, lemon juice, and water. Blend at high speed until smooth. Pour into container you will store finished dressing.
- Chop celery into smaller pieces, about an inch or so.
- Add celery and milk to blender. Purée celery to a liquid until no celery strands remain.
- To the blender, add cashew mixture, apple cider vinegar, chives, parsley, onion powder, dill, garlic powder, salt and pepper - blend to combine.
- Store covered in refrigerator.
to substitute mayonnaise for the cashews:
add 1 cup mayonnaise and leave out the first three ingredients: cashews, lemon, and ½ cup water.
add more! another ½ teaspoon of dried dill turns this into a Dill Ranch Dressing. you may not taste the celery as much, but the benefits are still there.
No celery but have celery salt?
add a ½ teaspoon to begin, add more to taste.
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Serving Size:2 tablespoons
Amount Per Serving: Calories: 188Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 170mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 5g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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.
Hi, This recipe looks awesome! Thanks for sharing it.
I often use canned coconut milk for recipes. Do you think I could do my usual 'refrigerate the can, allowing the "cream" to separate and rise to the top, and use just the cream' to make this recipe a creamier dip? (otherwise keeping the recipe as you've posted).
I eat a ton of raw veggies and would love to have a thicker dip full of great taste and healthy ingredients.
Kristina Sloggett says
you are welcome, Samantha! the only thing about using canned coconut milk is that if you are storing it in the refrigerator, it may return to solid. you would just have to re-stir / "warm up" at each use, I suppose. I am sure it would make an even creamier dip, yes - in making this recipe I tried that first 🙂
Liz @ I Heart Vegetables says
Wha?? This looks awesome!! I need to get out my Vitamix 🙂
Arman @ thebigmansworld says
When I saw this on instagram I thought it was a ranch smoothie.
....I'm going to pretend it's a ranch smoothie.
Kristina Sloggett says
RANCH SMOOTHIE. why not?? I have made pizza flavored juice before.
hey, in my defense, I was in the middle of a 30 day cleanse, and wanted pizza. I added cashews and tomato and fresh basil and it came pretty close. okay, not close at all. but anyway - RANCH SMOOTHIE.
Michelle @ A Dish of Daily Life says
We make all of our own salad dressing, but would you believe I have never made a ranch dressing?! Pinning to try...it looks delicious!
Oh heck yes. ❤️
Kristina Sloggett says
YAY! so glad you like!