This vegan chipotle ranch dressing can be as spicy or mild as you wish! A spicy chipotle brings smoky richness to our favorite classic ranch dressing.
recipe originally published April 26, 2012
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Spicy ranch dressing
Ranch dressing will most always my number one pick. Sometimes though, a recipe calls for a bit of smoky richness, like the mini chipotle wedge salad. How cute are those?? Seriously, I can eat a whole platter with my hands. So crispy crunchy good.
This chipotle ranch dressing is as spicy or mild as you make it! Love a spice level that brings a tear to your eye? Add a bunch of those chipotles. Want just a hint of smoky flavor? Maybe just begin by adding some of the adobo sauce from the canned chipotles.
Either way, the extra layer of flavor here is delicious and versatile with so many recipes.
Want to see how fast and easy this recipe is? Watch me make a half batch in about a minute.
My favorite salad dressing bottle
This chipotle ranch dressing needs a blender to puree the peppers, but then I transfer the finished dressing to a bottle. When I am making a salad dressing that can be made by shaking the ingredients, I will make it right in the bottle.
Whenever this is in a video or photos, so many ask about it: this is my favorite salad dressing bottle. The fun and functional design comes in two sizes - this is the smaller size bottle. I have both, and use the tall one more frequently but they both get used a lot. They don't spill or leak.
How long does salad dressing last?
When refrigerated in a tightly covered container, this dressing will be fresh and flavorful for one week. It probably won’t last anywhere near that long – this deliciousness disappears quickly in our house.
Did you make this chipotle ranch dressing?
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- 1 cup vegan mayonnaise (see notes for cashew cream)
- ½ cup dairy free 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
- 2-3 chipotle peppers from canned in adobo (start with less and taste for spice preference)
- Add all ingredients to a blender.
- Blend until smooth.
dairy, egg, soy and gluten free, vegan recipe
Substitute for mayonnaise:
To use cashew cream in place of vegan mayonnaise, combine:
- 1 ½ cups raw cashews
- juice of 1 lemon (about 2 tablespoons)
- ½ cup water – + depending on desired consistency
Blend at high speed until smooth. Proceed with recipe as written.
How long does this dressing last?
When refrigerated in a tightly covered container, this dressing will be fresh and flavorful for one week.
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Amount Per Serving: Calories: 97Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gSodium: 111mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 1g
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...
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