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.

Course Dip, Dressing, Sauce

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 132kcal

Author Sharon Rhodes

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.

Notes

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. We don't recommend freezing this recipe.

Nutrition