Creamy Vegan Tahini Ranch Dressing

This Creamy Vegan Tahini Ranch Dressing is a deliciously healthy and dairy free twist on the classic recipe. Made without buttermilk or mayonnaise, it uses basic pantry ingredients. Plus, it’s quick and easy to mix together.

A classic American ranch dressing is usually made with mayonnaise, buttermilk, garlic, onion, mustard and fresh herbs such as dill, parsley and chives. You can also buy vegan, non-dairy versions. However, I wanted to create a healthy ranch dressing that is easy to make at home.

How to make healthy ranch dressing

1. Use tahini instead of mayonnaise and buttermilk: This healthy ranch dressing starts with tahini paste mixed with some apple cider vinegar and a dash of Dijon mustard. This creates a beautiful creamy base to replace the need for mayonnaise and buttermilk. Then, you simply thin the mixture out with water to reach your desired consistency.
2. Add ranch flavorings: I use garlic powder, onion powder and dried herbs to flavor this healthy ranch dressing. Although whole garlic, onion and fresh herbs are great, it can be time-consuming to wash and chop everything up. Fresh herbs can also be expensive and are not always readily available. Using powders and dried herbs solves this problem.

Ingredients for creamy vegan tahini ranch dressing

• Tahini: I recommend using hulled tahini because it is less bitter in flavor than unhulled tahini. However, any tahini will work.
• Apple cider vinegar: Vinegar cuts through the richness of the tahini. I use apple cider vinegar because I always have it at home. However, you could use white vinegar, red wine vinegar or fresh lemon juice as a substitute.
• Dijon mustard: Mustard gives the dressing some kick. I like Dijon best. If you don’t have any you could use a dash of mustard powder. Or simply leave it out and perhaps add a little extra vinegar to taste.
• Dried chives: Dried chives are usually found in the spice section of the supermarket, sometimes labelled as chopped chives. They have a more concentrated flavor when compared to fresh chives.
• Dried dill: Dill is a mild herb that has a fresh and herbal aroma. Dried dill works well with so many things, so it’s handy to have in your pantry.
• Dried parsley: Also known as parsley flakes, dried parsley works with the chives and dill to give the dressing its ranch flavor.
• Garlic powder: Garlic powder is made from dried and ground garlic. It is milder and less spicy than fresh garlic. It works really well in this healthy ranch dressing.
• Onion powder: Similar to garlic powder, onion powder works best in this ranch dressing because it disperses evenly throughout the dressing. That way, you don’t end up with chunks of onion in your dressing.
• Fine salt: Salt is essential to season any dressing. I use fine sea salt, but any finely ground salt will work.
• Black pepper: I use freshly cracked black pepper in this dressing. To measure it out, you can crack it from your pepper grinder onto a piece of paper towel, then lift up the sides of the paper towel to funnel the pepper into a measuring spoon. Alternatively, you can just crack the pepper straight into the dressing, taste, and add more if needed.

What to serve with ranch dressing

• Serve it as a dip with fresh vegetables: Any raw and crunchy vegetable should pair nicely with this ranch dressing. Cucumber slices, carrot sticks, radishes, sugar snap peas, celery and bell peppers would all be delicious.
• Use it as a salad dressing: Drizzle this tahini ranch over a salad for a healthy alternative to creamy dressings. It works particularly well with garden salad and potato salad.
• Enjoy it alongside meats: Serve this ranch dressing as a condiment with meats like grilled chicken and roast beef. It’s perfect to inject some flavor into a basic chicken breast meal.
• Spread it on a sandwich: Instead of thinning out this ranch recipe to a dressing consistency, leave it a little thicker and use it as a spread.

How to store tahini ranch dressing

It is best to store this tahini ranch dressing in the fridge and use it within three days. Storing it in the fridge keeps the tahini paste as fresh as possible by slowing down the oxidation of its fats. The dressing may thicken slightly in the fridge, but you can easily stir through a little extra water before serving to thin it out if needed.

I also store my jars of tahini in the fridge for the same reason. After opening the jar, I give the tahini a good stir to incorporate any oil that has risen to the top. Then I store it in the fridge. The cold temperature in the fridge also prevents the natural oil from rising to the top of the jar again.

More healthy sauce recipes

• Easy Hummus without Lemon and Garlic
• Homemade Vegan Burger Sauce
• Parsley Pine Nut Pesto
• Vegan Black Bean Dip

Check out the Sauce Recipes page for more ideas.

Creamy Vegan Tahini Ranch Dressing Recipe

Notes

1. Tahini – I use hulled tahini because it is less bitter in flavor than un-hulled tahini. However, any tahini will work.
2. Vinegar – I recommend adding the vinegar to suit your taste. Start with less, mix the dressing, then taste the dressing and add more if you want. Different brands and batches of apple cider vinegar can also be more or less sharp, so I always like to add it slowly. If you add too much vinegar, you can stir through a little extra tahini to balance things out again.
3. Storage – The dressing is best stored in the fridge in a sealed jar for up to 3 days. It may thicken slightly in the fridge, but you can thin it out with a little extra water before serving if needed.

Nutrition Facts

• Serving size: 1/4 of the recipe
• Energy: 107 Calories / 446 Kilojoules
• Total Fat: 9.1 g
• Saturated Fat: 1.4 g
• Total Carbohydrate: 2.8 g
• Dietary Fiber: 1.5 g
• Sugars: 0.1 g
• Protein: 3.8 g
• Sodium: 317 mg
• Potassium: 99 mg