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 on 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.
Other Dips
Below is my Vegan Ranch Dressing, which is the base of this dressing, without the chipotle pepper.
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 love this recipe, please come back and leave your feedback and star rating.
📋 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 vegan mayo, vegan sour cream, unsweetened plain almond milk, and chipotle in adobo sauce in a Nutribullet or blender. Blend until smooth. Put in a jar or other container.
- Add parsley, chives, dill, lemon juice, onion powder, garlic powder, cayenne pepper, paprika, salt, and pepper. Mix well. Refrigerate and serve.
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Nutrition
*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!