This spicy, smoky Vegan Chipotle Ranch Dressing works well as a dressing or a dipping sauce.
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.
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.
Vegan Chipotle Ranch Dressing
- 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
- 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.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.