This Vegan Ranch Dip and Dressing has a spicy kick with the help of horseradish! You can make this nightshade-free and AIP-friendly recipe in only 5 minutes.
Uses for Ranch Dressing
I’m pretty sure that ranch dressing is a condiment that every American has tried at least once. More often than not, once people try it, using it becomes an obsession! Kids, adults, seniors, and heck, even some family pets love it.
If you’re like me, you have a recipe box full of ways to use the tangy, creamy, delicious dressing.
- Staple seasoning blend (in its dry ranch seasoning form)
- All-purpose veggie dip
- Wonderful marinade for grilled, fried, or roasted chicken
- Substitute for mayo in pasta salad, tuna salad, or ranch egg salad
- The occasional dressing of choice for any healthy green salad
Ingredients and Substitutions
There are a number of things that make this vegan ranch recipe a bit different than your ordinary ranch salad dressing.
I use horseradish for a spicy kick, which makes it nightshade-free and safe for anyone on an AIP protocol! Also, dairy-free and vegan, Whole30 compliant, and even low carb. So, real food for the win! It’s a dressing or veggie dip for EVERYONE to enjoy!
If you are not on AIP protocol and can tolerate nightshades, I recommend adding a bit of tabasco, which I love to do. It makes it extra peppery/spicy.
AIP friendly means no nuts/dairy/nightshade/grains. It seems like we are eliminating a lot, but the flavor is so refreshing and it tastes like the real deal!
- Coconut cream or coconut milk– you just need the solid portion from the can. If you want a coconut substitute, make my recipe for traditional homemade vegan ranch dressing.
- Extra virgin olive oil or refined avocado oil. Be sure to use pure olive oil
- Vegan buttermilk. A combination of lemon juice and non dairy milk.
- Fresh minced chives and dill weed if you can find them. Otherwise, dried varieties will be fine
- Apple cider vinegar– There are health benefits with ACV that you won’t get from white or wine vinegar. In a pinch, they’ll work fine.
- Pure horseradish– Either buy a piece of horseradish root and grate it, or get a jar of grated horseradish. Just be sure it isn’t horseradish sauce. That is a completely different product, and 9 times out of 10, it isn’t gluten-free.
- Spices – onion salt, garlic powder, sea salt, and black pepper
- Hot sauce of choice (optional) – this adds extra spiciness, but omit it if you’re on an AIP protocol or nightshade-free diet
Recipe Tips and Tricks
- Using Fresh Herbs
You can use fresh or dried herbs. I love using fresh herbs when they are in season and dried herbs when I want to make vegan ranch with just pantry staples. - Adjusting the Consistency
Use coconut cream from chilled canned (solid portion) if you want extra thick vegan spicy ranch dip. If you want a thinner consistency to use as a salad dressing, don’t chill the coconut cream. - Buttermilk Substitute
We substituted real buttermilk with homemade dairy-free buttermilk. It’s really easy to make! You’ll find the instructions below. It’s not as thick as traditional buttermilk, but it does the trick!
If you think of it, make some extra to use for a batch of Garlicky Gluten-Free Buttermilk Biscuits. YUM!
How to Make Vegan Spicy Ranch
There isn’t much to do but mix the ingredients up and find your favorite way to use it!
- Make the dairy-free buttermilk.
Just combine ¼ to ⅓ cup of unsweetened coconut or almond milk (make sure it has some fat in it) with 2 teaspoons of lemon juice or apple cider vinegar. Stir to combine, then let it sit for 5 to 10 minutes to curdle.
- Combine the buttermilk with remaining ingredients.
Add all of the ingredients, including the buttermilk, to a glass or metal bowl and whisk to combine.
- Transfer to covered container and refrigerate.
Pour everything into a glass jar (I like to use a mason jar), seal with lid, and refrigerate for 2-3 hours. This allows time for the flavors to meld together.
Note: Coconut cream thickens in the fridge, so the ranch dressing will be very thick right out of the fridge. It’s best to either use a spoon to stir it, or let it sit for a few minutes at room temperature before serving.
More of Our Favorite
Gluten-Free Homemade Condiments
Spicy Vegan Ranch (Nightshade-Free / AIP Option)
- Total Time: 5 minutes
- Yield: 8 servings 1x
Description
This vegan ranch veggie dip (also a delicious salad dressing!) gets its spicy kick from horseradish. Make this nightshade free, AIP friendly recipe in only 5 minutes!
Makes 1 cup dressing/dip = 8 servings of 2 tablespoon each
Ingredients
- ½ cup canned coconut cream or milk (solid portion)
- ¼ cup extra virgin olive oil or refined avocado oil (see note 1)
- ¼ cup vegan buttermilk (see note 2)
- 2 tablespoons fresh minced chives or 1 tablespoon dried chives
- 1 teaspoons fresh minced dill or ¼ teaspoon dried dill
- 1 teaspoon apple cider vinegar
- 2 teaspoons pure horseradish (not sauce)
- ¼ teaspoon garlic powder
- ½ teaspoon onion salt
- sea salt, to taste
- black pepper, to taste
- 1 teaspoon Tabasco or other hot sauce of choice, to taste *omit for nightshade free/AIP
Instructions
- Add ingredients to a glass or metal bowl and whisk to combine.
- Pour into a glass jar, seal with lid, and refrigerate for 2-3 hours to enhance flavor before serving. Note: coconut cream thickens in the fridge. Best to stir with a spoon or let it sit for a few minutes at room temperature before serving.
- Will stay fresh in the fridge (sealed) for 1 week.
Notes
- For thinner dressing add 1-3 tablespoon more olive oil.
- To make vegan buttermilk: Combine ¼ cup unsweetened non dairy milk + 1 teaspoon vinegar or lemon juice. Mix and let it sit to curdle for 5 minutes. Works best using milk with high fat content.
- Prep Time: 5 minutes
- Category: Condiments
- Cuisine: American
Nutrition
- Serving Size: about 2 tablespoons
- Calories: 94
- Sugar: 0.1 g
- Sodium: 100.7 mg
- Fat: 10.4 g
- Saturated Fat: 3.9 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Absolutely the BEST vegan Ranch Dip on line! Have been using this recipe for a couple of years, so grateful to find it again. Have substituted coconut oil in the past to make it thicker & use coconut cream to make the vegan buttermilk.
Woohoo! We so appreciate you sharing your recipe experience with us, Dot. We love the smart substitutes too!
Wow that sounds fantastic!! I love a spicy ranch and while I’m not vegan I’m finding I feel much better with less dairy in my diet. Looking forward to giving this a try!
Thanks, Dawn. Hope you love it!