Dairy-Free Ranch Dressing
We love making this easy, dairy-free ranch dressing recipe if we’re avoiding dairy or doing a Whole30. It is still so rich and creamy, packed with savory seasonings and fresh chopped herbs.
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This dairy-free ranch salad dressing is a standby during a Whole30 routine. Have you tried the Whole30 before? I like to do it a couple of times a year to reset my eating and keep on track. Other favourite Whole30 recipes include this sweet potato toast and eggs, or this cauliflower fried rice. Yum!
Why you will love this recipe
If you can’t have dairy, this is such a great substitute for the creaminess you are craving. It makes skipping the milk and sour cream much easier.
This recipe for dairy-free ranch dressing is also naturally gluten-free, low-carb, keto, and paleo-friendly. Bonus!
Ingredient Notes
Find the complete ingredient list, with measurements, in the recipe card below.
- Egg – A large farm-fresh egg for the win. They add the CREAMY factor in this homemade dressing.
- Mustard – Just a dollop of mustard helps keep the mixture smooth and combined, thanks to its natural emulsifiers.
- Lemon Juice – Fresh lemon juice adds some brightness and tang.
- Vinegar – This is another way to add a bit of acidity for balance.
- Garlic – A fresh clove, peeled and smashed to add some bite.
- Seasonings – This recipe includes onion powder, garlic powder, salt, and ground black pepper.
- Oil – Be sure to use a neutral-flavored oil. We highly recommend using MCT oil or LIGHT olive oil for the best results.
- Fresh Herbs – Chopped parsley, chives, and fresh dill bring the classic Ranch vibes.
- Non-Dairy Milk – We generally use unsweetened almond milk.
Equipment
A couple of key items are needed for this recipe.
- Immersion Blender – This is key for blending the oil and egg to make the creamy base for the dressing.
- Glass Jar – We use a 2-cup glass mixing jar. It is the perfect size for the immersion blender to fit flush. If your immersion blender came with a mixing jar, you can use that.
- Knife and Chopping Board – Use these to chop up the fresh herbs. We use a Victorinox chef’s knife, and it has been awesome for over a decade with periodic sharpening.
The Mueller Blender Stick's powerful motor and sharp blades will blend any type of food into a perfectly smooth consistency.
Instructions
Scroll to the recipe card at the bottom for the FULL recipe details.
Step 1
First, add the egg, mustard, lemon, vinegar, smashed garlic, onion powder, garlic powder, salt, and pepper into the jar that came with your immersion blender, or use a 2-cup glass measuring jar as pictured.
Step 2
Next, slowly, pour the oil over the ingredients in the jar. Don’t stir and let it settle for about a minute.
Step 3
Then, lower the immersion blender to the bottom of the jar before turning it on. Once it is flush with the bottom, start to blend. Keep it pressed flat to the bottom for 10-15 seconds without moving the blender.
As it begins to thicken, lift the blender up and down, slowly and carefully, to mix everything together. Once the mixture is smooth and the oil is fully incorporated, remove the blender.
Step 4
Next, stir in the fresh, chopped herbs until evenly distributed.
Step 5
Finally, stir in the almond milk, 2 tablespoons at a time, until you reach your desired dressing consistency. Taste and adjust for seasonings, salt, and pepper.
Expert Tip!
Use a room-temperature egg. It will blend with oil faster and more smoothly than a cold egg, helping the dressing to thicken properly.
Substitutions and recipe variations
Save time and use a vegan mayo from the grocery store. Then you can skip everything but the seasonings and herbs.
Swap dried herbs instead of fresh in a pinch. Use 1 tablespoon dried herbs for every 1/4 cup fresh herbs.
Add a splash of pickle juice to bring out the ranch vibe even more.
Experiment with different acids, such as apple cider vinegar or white wine vinegar.
Want a version that isn’t dairy-free? Check out this Greek yogurt ranch dressing.
Serving suggestions
The most obvious way to enjoy it is to use it as a salad dressing over lettuce.
Enjoy as a dip for veggies for a healthy snack. Use broccoli and cauliflower florets, carrot and celery sticks, or bell pepper and cucumber slices. Some people like to dip their oven-baked French fries! They’re a vegetable, right?
This is a perfect condiment for dipping chicken fingers. If you want to keep things Whole30, I recommend these gluten free chicken tenders or these baked chicken drumsticks.
FAQS
Almond milk is classic for creaminess, but cashew, oat, or even soy milk all work. Use unsweetened versions.
You can do it, it just requires more effort, and you might not get the same creamy results. If you want to try it, whisk vigorously in a deep bowl, preferably with a balloon whisk. Using a hand blender or immersion blender just makes it easier to emulsify.
Storage tips
To Store: Keep this sauce covered or in an airtight container in the refrigerator for up to 5 days. The flavors develop the longer it stands, so it might just be the best on day 3. Give it a good stir before using it out of the fridge. We don’t recommend freezing this recipe.
More Whole30 recipes
If you’ve tried this dairy-free homemade ranch dressing, please give me a rating and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!
Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook, and posting pics on Instagram. See you there. 🙂
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Dairy-Free Ranch Dressing
Ingredients
- 1 large egg
- ¼ tsp mustard
- ½ tbsp lemon juice
- 1 tbsp vinegar
- 1 clove garlic, peeled and smashed
- ¼ tsp onion powder
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp ground pepper
- 1 cup MCT oil or LIGHT olive oil
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- ¼ cup chives, chopped
- 2 tbsp unsweetened almond milk, up to ¼ cup
Instructions
- Add the egg, mustard, lemon, vinegar, smashed garlic, onion powder, garlic powder, salt, and pepper into the jar that came with your immersion blender, or use a 2-cup glass measuring jar as pictured.
- Slowly, pour the oil over the ingredients in the jar. Don't stir and let it settle for about a minute.
- Then, lower the immersion blender to the bottom of the jar before turning it on. Once it is flush with the bottom, start to blend. Keep it pressed flat to the bottom for 10-15 seconds without moving the blender.
- As it begins to thicken, lift the blender up and down, slowly and carefully, to mix everything together. Once the mixture is smooth and the oil is fully incorporated, remove the blender.
- Stir the fresh chopped parsley and dill into the mixture until evenly distributed.
- Finally, stir in the almond milk, 2 tablespoons at a time, until you reach your desired dressing consistency. Taste and adjust for seasonings, salt, and pepper.