This spicy, smoky Vegan Chipotle Ranch Dressing works well as a dressing or a dipping sauce.
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If you would have told me a few years ago that I would be making and loving any ranch dressing, I would have told you that you were crazy.
I have never really liked ranch dressing that much. I think it was the taste of the buttermilk that I didn't like. Since I am vegan, I thought I would give it a try since using buttermilk would be out of the question.
Boy, am I glad that I gave it a try!
After making and loving my Vegan Ranch Dressing, I decided a smoky, spicy, Vegan Chipotle Ranch Dressing was in order. I have to admit, I have been missing out all of these years, and I think it's time to make up for lost times.
Using chipotle was a no-brainer for me since it is something that I always have in my pantry. It is my smoky spicy go-to ingredient for many Mexican inspired dishes.
Many times I pair it with something sweet like maple or agave syrup. I did just that in my Maple Chipotle Black Bean Lettuce Wraps with Mango Salsa and my Maple Chipotle Cashews. After all, sweet and spicy is my favorite flavor combination.
I enjoyed this Vegan Chipotle Ranch Dressing on salad and as a dipping sauce for Vegetable Fritters. My salsa and guacamole now have some competition in the dip department!
Another ranch dressing is my Hemp Seed Ranch Dressing recipe. Another chipotle recipe to try is my Chipotle Cream Sauce.
❤️ Why You'll Love It
- It is rich, creamy, smoky, and spicy.
- It is packed with flavor from fresh herbs.
- It's simple and easy to make, and incredibly versatile. Use it as a dip, drizzle it on tacos or a salad.
🧾 Ingredients
- Vegan mayonnaise: I like Follow Your Heart Vegenaise because it is thick, creamy, and full of flavor. Use your favorite vegan mayo.
- Vegan sour cream: I like Tofutti vegan sour cream because it is thick, and creamy. Use your favorite vegan sour cream.
- Almond milk: I like unsweetened plain almond milk or soy milk. Use any dairy-free milk you like.
- Chipotle pepper: Adds a smoky spicy flavor. You could also use hot sauce, like I did in my Buffalo Ranch Dressing.
- Parsley: I used fresh parsley. You could also use dried parsley, which I used in my Hemp Ranch Dressing, Ranch Kale Chips recipe, and Roasted Ranch Chickpeas recipe.
- Chives: Adds a mild onion flavor.
- Dill: Adds a citrus flavor. I used fresh dill. You could also use dried dill, which I used in my Hemp Ranch Dressing.
- Lemon juice: Adds a tangy sour flavor. You could also use apple cider vinegar.
- Onion powder: Adds a concentrated onion flavor.
- Garlic powder: Adds a concentrated garlic flavor.
- Paprika: Adds a smoky spicy flavor.
- Salt and pepper: Enhances flavors and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
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🔪 Instructions
Step 1: Add all the ingredients except the fresh herbs into a high-speed blender or food processor.
Step 2: Blend until smooth and creamy. You could also whisk in a bowl.
Step 3: Add chopped herbs.
Step 4: Fold in to combine.
In case you're wondering what recipe is in the photo above, it's my Vegan Popcorn Chicken from my Quick Eats: 30 Minute Lunch and Dinner Recipes ebook.
🎥 Video
This vegan ranch dressing with chipotle pepper adds a spicy kick to a classic. Use it as a dip or to top a Southwest salad.
If you tried this Vegan Chipotle Ranch Dressing Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
I originally posted this recipe on Sept. 3, 2016. I added new photos, text, and a video when I republished it.
📋 Recipe
Vegan Chipotle Ranch Dressing
Equipment
Ingredients
- ½ cup vegan mayo
- ½ cup vegan sour cream
- ½ cup unsweetened plain almond milk
- 1 chipotle in adobo sauce
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 teaspoon chopped dill
- 2 teaspoons lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon paprika
- Salt and pepper
Instructions
- Put all ingredients except the fresh herbs into a food processor or high-speed blender. Blend until smooth.
- Fold in fresh herbs. Put in a jar or other container. Refrigerate and serve.
Nutrition
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*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Jamie Swifka says
Hello,
I liked the sauce a lot and LOVED the fritters!! I plan on eating them again for tomorrow night lol.
Just wonder if I can freeze some of the sauce?
Thank you,
Jamie
Willow Moon says
Thanks Jamie! I always use Vegenaise, and the company says to never freeze it. Also, I always eat the dressing up too fast to have any left over. I would recommend making it as needed unless you can find a vegan mayo and vegan sour cream that can be frozen.
Melody says
Hello! I was wondering if the parsley can be substituted for cilantro or just omitted ? I don’t have any on hand and was seeing if I could cut any corners lol. Thanks for the recipe :)!
Willow Moon says
Hi Melody, I think cilantro would taste great in this. You could also leave it out or use dried. Although I think it might be missed, so the cilantro would be the best bet.
Robin says
My favorite dressing by far. I use it as a spread on my grilled tofu sandwiches too. Gives it a nice kick!
Willow Moon says
That makes me so happy! Thanks Robin!
Denise says
This dressing is amazing! I use it on salads and as a dip all the time. Thanks for sharing such a delicious recipe!
Willow Moon says
Thanks Denise, I'm so glad that you like it!
Wilma Sue says
I cannot wait to try this wonderful recipe. I would love to know where you purchased the beautiful little pitcher you display it in.
Willow Moon says
Thanks, Wilma! It is pretty cute, isn't it! I found it at a thrift store. Sometimes the best finds are found at thrift stores!
Bre says
Is the sour cream necessary? I found a recipe to make my own mayo but I'm not really digging the ingredients for vegan sour cream
Willow Moon says
I understand, I try to limit my consumption of processed ingredients as well. You could substitute plain unsweetened coconut yogurt, or homemade vegan sour cream. I have a vegan sour cream recipe where I used silken tofu as the main ingredient: https://createmindfully.com/mini-bean-tostadas-with-pico-de-gallo-and-vegan-sour-cream/.
There are also homemade vegan sour cream recipes using cashews. I don't have one yet, but that would be another good alternative.
Mary says
Yum Yum. Cant wait to make mine. Do you know how long it can stay in the refrigerator before it goes bad?
Willow Moon says
I would say about a week - if you can keep it around that long!