Vegan sour cream ranch party dip is quick and easy to make. It comes together in minutes, even if you’re making the sour cream from scratch!
You can make this sour cream ranch party dip with store-bought vegan sour cream or homemade. I’ve done it both ways, and it works great! The dip in the photos is made with Gluten Free Pantry’s Best Damn Vegan Sour Cream. And I have to say: it’s aptly named! You can use her recipe, your favorite homemade sour cream recipe, or packaged vegan sour cream. You do you!
Someone in the Real World Vegan Meals Facebook group recommended the sour cream recipe above. If you’re new to eating vegan or just love sharing pictures of your lunch, I suggest checking this group out! Started by JL Fields and Michael Suchman, it’s a super supportive group of non-judgmental folks who love eating delicious vegan food.
If you’re making from-scratch sour cream, you can add the spices in this recipe to the blender when you’re making the sour cream itself. It can all come together at once. For store-bought, just dump the sour cream into the blender with the spice mix below, puree until combined, and you’re good to go. Either way, this dip takes 10 minutes or less, minus soaking time for the cashews, if you’re using them.
Vegan Sour Cream Ranch Party Dip
makes about 1 1/2 cups
- 2 cups (16 ounces) vegan sour cream (Store-bought or homemade is fine.)
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1 tablespoons dried dill
- 1 tablespoon lemon juice
- salt and black pepper, to taste
- carrot and celery sticks, for dipping
- For store-bought sour cream: Combine all of the ingredients except for the carrot and celery sticks right in your serving bowl, and let the dip sit for 15-20 minutes before serving.
- For homemade sour cream: If you’re making the sour cream from scratch, you can do it at the same time as you make the dip. Just add the garlic, onion, dill, vinegar, salt, and pepper to the blender along with the sour cream ingredients.
- Different sour cream recipes turn out different levels of sour-ness. Adjust the extra lemon juice, as needed, to suit your tastes.
- The sour cream recipe I used yielded closer to 1 1/2 cups of sour cream.
- Dip will keep for 1 week in the fridge.