The Best Dairy Free Ranch Dressing

Made in an immersion blender, this is the best dairy free ranch dressing you find because it’s creamy and all-natural. It starts with a base of homemade mayonnaise and is seasoned with dried herbs for a fresh dressing that can be made anytime of year. Makes about 2 cups.

A jar of The BEST Dairy Free Ranch Dressing

I’ve made plenty of salad dressing in my life. I stopped buying bottled dressing long before we gave up dairy, and I haven’t looked back. I’ve even become a bit of a dressing snob. So, when I reworked my homemade ranch dressing recipe, I thought I was good to go.

Even though I was happy it was dairy free, I still didn’t love that I had to depend on dairy free substitute products. My entire dairy free philosophy is to make dairy free cooking as uncomplicated as possible, which is why I tend to shy away from cashew creams and I’ve made friends with vegetable oil and shortening. I’d much rather use ingredients that I already have on hand.

More dairy free condiments: homemade aiolihomemade tartar sauce / homemade cocktail sauce / spicy sushi sauce / homemade ranch dip

A jar of The BEST Dairy Free Ranch Dressing with a spoon coming out of it

The last time I was making my homemade aioli, I got to thinking. If I can make something that tastes this good and creamy without dairy, why could this work for ranch dressing?

That’s how the best dairy free ranch dressing was born. And, it tastes just like the ranch dressing I was obsessed with at my favorite restaurants.

It’s perfect for salads and crudités, but it’s also amazing with roasted potatoes and fries, and I’m sure it would be great with just about anything you’d normally put ranch dressing on. Like maybe a turkey bacon apple wrap.

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And it’s all possible thanks to my favorite little kitchen gadget – the immersion blender.

 A bowl of salad with The BEST Dairy Free Ranch Dressing on it.

How to make the BEST dairy free ranch dressing:

You’re basically going to dump your ingredients (except the almond milk) into the little cup that comes with your immersion blender. If yours doesn’t come with one, don’t worry.

You can use a mason jar or any tall, wide glass container that will fit the head of your blender. Then you start your blender at the bottom, slowly pulling up as the mixture emulsifies (it should start turning creamy as it goes).

When the ingredients are completely smooth and creamy, whisk in the almond milk about 2 tablespoons at a time, until you get the consistency you like. I usually go for about 3 tablespoons, but only 1 if I want to use it as a dip.

 A bowl of salad with The BEST Dairy Free Ranch Dressing on it.

A jar of The BEST Dairy Free Ranch Dressing with a spoon coming out of it

The Best Dairy Free Ranch Dressing

  • Author: Melissa Belanger


  • 1 cup oil
  • 1 egg
  • 1 tablespoon white wine vinegar
  • 1 1/2 tablespoons dried parsley
  • 1 1/2 tablespoons freeze-dried chives
  • 3/4 teaspoon granulated garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 14 tablespoons almond milk (or alternative milk of choice)


  1. Place all ingredients (except almond milk) in a large cup.
  2. Blend with an immersion blending, working from the bottom up, until ingredients are combined and thick.
  3. Slowly stir in almond milk, one tablespoon at a time, until desired consistency is reached.

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  • Reply
    March 21, 2018 at 9:49 am

    Hi Melissa – I love ranch dressing and I can’t wait to try your recipe. I was just wondering what kind of oil you prefer to use. Thanks!

    • Reply
      Melissa Belanger
      March 22, 2018 at 3:42 pm

      I almost always use canola oil!

  • Reply
    June 19, 2018 at 6:59 pm

    hey- great recipe excited to try it. How long does this stay good in the fridge for you?

    thank you!

    • Reply
      Melissa Belanger
      June 19, 2018 at 8:39 pm

      I would only keep it for about 4 days, especially since it contains raw egg, but trust your instincts or use the smell test!

  • Reply
    Strawberry Poppyseed Salad - Simply Whisked Dairy Free Recipes
    July 18, 2018 at 7:18 pm

    […] My secret for making a creamy, dairy free dressing is mayonnaise (or vegan mayo if you prefer). It adds a hint of creaminess without adding any milk. I simply swap out half of what I would measure for olive oil and whisk it into my dressing. You could even use homemade mayonnaise like I do in my favorite dairy free ranch dressing. […]

  • Reply
    September 19, 2018 at 1:55 pm

    I used my food processor for this recipe. Put in egg and vinegar and blended. Then slowly added the oil, light olive oil. Then added the spices and blended once more. I found this recipe to be needing more flavor so I added 1 tab of Dijon mustard. Blended once more. Wow! That did the trick! I always use Dijon mustard in my homemade mayo.
    Thanks for this recipe! It’s chilling and waiting for dinner tonight! This makes a great veggie dip too!
    Ps. I didn’t trust so much parsley and chives so only used 2 tsp of each. The rest I followed to the tee. Only because I made something similar once and the spices hurt my stomach. To each his own.

  • Reply
    November 13, 2018 at 3:57 pm

    What could you use besides egg? I am not confortable using raw eggs ins something

    • Reply
      Melissa Belanger
      November 15, 2018 at 4:05 pm

      If you don’t want to use raw egg, I would recommend trying this recipe: https://www.simplywhisked.com/homemade-ranch-dressing/ (or you could substitute 1 cup of store bought mayonnaise and leave out the egg and oil).

    • Reply
      James Martin
      February 17, 2019 at 10:15 am

      Just use a raw pasteurized egg (look for an egg with a ink stamp on it).

  • Reply
    February 26, 2019 at 5:23 pm

    So, I just tried this recipe last night. It doesn’t really taste like ranch to me. It has so much dill that all I can think about is some kind of fish sauce that you eat with fish and chips. It’s not bad but not what I was expecting to taste in a salad though.

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