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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Vegan 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 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
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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!
Ingredients
- 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
Instructions
- 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.
Notes
to substitute mayonnaise for the cashews:
add 1 cup mayonnaise and leave out the first three ingredients: cashews, lemon, and ½ cup water.
Like dill?
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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Nutrition Information:
Yield:
8Serving Size:
2 tablespoonsAmount 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.
about Kristina:
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.
Brittney H says
Hi Kristina,
I had a question about the recipe. After you puree the celery and then drain the juice, are you putting the rest of the pulp back in the blender and adding the coconut milk and oil? I was a little unsure. Please help? 🙂
Kristina Sloggett says
hi Brittney,
after blending the celery at highest speed, I strained it (just a few strands and a bit of pulp) and only used the liquid for this dressing - I did not add the pulp back in.
hope that helps - enjoy!
Kristina
Christina says
Oooooh, I'm so excited to try this! I am a ranch lover and am curious how the coconut base works for it. To me, soy passes fantastically for the usual dairy base, but it's nice not to use soy all the time.
Kristina Sloggett says
I've had some people give the side eye about using coconut for this 😉 but I love it! soy would work well, I just think the coconut gives it that extra something... enjoy!
Abby @ The Frosted Vegan says
I have been looking and looking for a good vegan ranch recipe, and this is my favorite looking one so far!
Kristina Sloggett says
oh good, Abby! I hope you love it as much as we do! 🙂
Jared says
Kristina, I have a container of ranch in my fridge as I type this! I, too, am a ranch fanatic. I love it paired with anything spicy (especially covered in buffalo sauce). I am typically pretty lazy and will mix vegan mayo/sour cream and a splash of almond milk with garlic/onion powder, salt, pepper, dill, and parsley and call it a day. Sometimes I don't even use a blender! This recipe will bring ranch to new heights for me, I'm sure. The celery sounds magical. Thanks so much!
Kristina Sloggett says
hi Jared - I know what you mean, ranch is like a COOLANT to spicy buffalo'ed things... I hope you like this one - the celery makes it thin (as I like it) and adds a great flavor... enjoy!
Allie says
Seriously? Celery as a dip? This is too awesome! And do you follow the NYTimes health section? Their recipes for health this week all feature celery--I think this means it's time for me to get over my I-hate-celery-because-I've-Only-Ever-Eaten-It-As-Sticks and actually try something fun with it and give it a second chance.
Kristina Sloggett says
yessss... celery as a dip! I didn't see the NYT piece- but quite timely! I should show them this! 🙂
Meghan@CleanEatsFastFeets says
I used to love Ranch dressing, but stopped messing with it awhile back because those bottles of dressing usually have a whole ton of crap I don't want or need. This is great and maybe perfect for dipping veggies...?
Kristina Sloggett says
it IS perfect for dipping veggies! I think so...
Averie @ Averie Cooks says
Cool Ranch, yes please! and I have no idea what the flavor profile is that makes it taste 'cool' but I really love it...and love that you're done it, at home! No chemicals! And dairy, egg, soy and gluten free, vegan. Amazing! I am actually shocked the coconut milk helps give the cool taste, but hey, I trust you!
Kristina Sloggett says
coconut has that hard to describe "cool" to it, you know? this doesn't taste like Doritos 😉 but it's getting closer...
Lauren @ Oatmeal after Spinning says
I am most definitely NOT a ranch fan. At all. BUT- if you made this for me, I would try it. And I bet it would be awesome with your buffalo "chicken" dip!
I grew up on Good Seasons (I think that's what it's called). To this day, my mom still makes her dressing from packets!
I like to combine unsweetened almond milk, some kind of fruit, balsamic and some kind of nut with salt and pepper and blend away- it makes a delicious dressing every time!
Kristina Sloggett says
that's how I make a lot of my dressings - random ingredients (that sort of follow a template...) into a blender. something different every time, and almost always great! 😉
Debbie @ Live from La Quinta says
I was beginning to think that I was the only vegan who still loves Ranch dressing, but I can tell by the comments I am not. Hurray and thanks for the recipe.
Kristina Sloggett says
...and here I thought I was the only one. happy to find out we are in good company!
Jillian says
Oh lawdy! I love ranch dressing too. Guess what?! You will soon own a copy of Vintage Cakes.
Kristina Sloggett says
squeee!! so So SO excited, I have loved all your recipes inspired by it! I will have to get you my new address.. XO!
Jillian says
Yes, new address!
Kristina Sloggett says
yeeee! emailing now!