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.
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.
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.
And it’s all possible thanks to my favorite little kitchen gadget – the immersion blender.
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.
- 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
- 1 – 4 tablespoons almond milk (or alternative milk of choice)
- Place all ingredients (except almond milk) in a large cup.
- Blend with an immersion blending, working from the bottom up, until ingredients are combined and thick.
- Slowly stir in almond milk, one tablespoon at a time, until desired consistency is reached.
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