This post may contain affiliate links. I will make a commission, at no extra cost to you, should you click through and make a purchase. For more information, please view our privacy policy. We appreciate your support.

Hey friends! Get ready to try something extra delicious from the So Radish team. Originally created by my friend Marina at So Radish for one of our specials, her Vegan Poblano Ranch was so delicious that we ended up making it a permanent addition to our menu.

Table of Contents

Featured on the So Radish Menu

Plate of Fried Cauliflower Tacos topped with Poblano Ranch and Pickled Red Onions

This is the Vegan Poblano Ranch recipe used in So Radish’s Fried Cauliflower Tacos and Mushroom Cheesesteak Sandwich, along with Chili Cheese Fries.

With a rich and layered flavor, and bright green color, Vegan Poblano Ranch makes a beautiful topping/garnish for a variety of dishes. Just add to a squeeze bottle for the best presentation.

How to Enjoy Vegan Poblano Ranch

Enjoy it on our Fried Cauliflower Tacos, or use it as a replacement for traditional ranch on salads or as a dipping sauce. This scaled down version yields about 2 cups, so if you don’t anticipate being able to use the leftovers, then feel free to cut the recipe in half.

Closing Note

If you’ve made this recipe, please share your experience in the comments, and let us know what you served it with! Don’t forget to tag us on social media at @we_make_pretty. Enjoy!

Vegan Poblano Ranch

This incredibly versatile sauce was created by Marina of So Radish. Enjoy it on Fried Cauliflower Tacos, or use it as a replacement for traditional ranch on salads or as a dipping sauce. Yields about 2 cups.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 7

Resting Time 30

Course Condiment

Cuisine Mexican

Servings

Equipment

High Speed Blender
Squeeze Bottle (optional, but super helpful!)

Ingredients

2 Large poblanos or 3 small to medium
1 Serrano
½ Jalapeño
1 Tbsp Lemon juice fresh squeezed
2.5 tsp Lime juice fresh squeezed
1 Tbsp Fresh parsley minced
1 Tbsp Fresh dill minced (or substitute 1 tsp dried dill)
¼ cup Soy milk
1 ⅛ cups Vegan mayo
2 tsp Garlic powder
3/4 tsp Onion powder
1 tsp Nutritional yeast
1/2 tsp Salt
3/8 tsp Pepper

Instructions

Roasting the Peppers:

Preheat your oven’s broiler.
Cut the serrano, poblanos, and jalapeño into halves. Remove seeds for a milder flavor.
Place the pepper halves on a baking sheet.
Roast under the broiler until the skins of the peppers are charred (usually 5-7 minutes). Turn them occasionally for even roasting.
Once roasted, place the peppers in a bowl and cover with plastic wrap. This will make it easier to peel off the skin later. Let them cool.
After they've cooled, peel the skin off the peppers and cut off the stems.

Making the Poblano Ranch:

In a blender, add the roasted peppers, lime juice, and lemon juice and blend.
Add all of the remaining ingredients and blend until smooth.
Taste and add additional ingredients, such as lime juice, salt or pepper if desired.
Refrigerate for at least 30 minutes before serving. Enjoy your Roasted Poblano Ranch!

Keyword Dressing, Mexican, Sandwiches, Sauce, Tacos

Tried this recipe?Let us know how it was!