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.

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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.
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The Best Dairy Free Ranch Dressing

Ingredients

Scale
  • 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)

Instructions

  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.

Last Updated on November 5, 2021 by Melissa Belanger

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25 Comments

  1. 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!

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

  2. 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.

  3. 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.

    1. I love this dressing! I just told my husband I don’t think I will ever buy ranch dressimg again, as this is better than the dairy-free options I can find in the store. I expect I will be making this often!

    2. I was thinking it could use dill then I seen this post and was wondering if it originally had dill and u changed the recipe?

      1. I didn’t change the recipe. Dill isn’t traditionally in ranch dressing, but some people do use it.

  4. I tried this recipe but used avocado oil and it didn’t emulsify at all? its runny and separates, did I over mix it?

  5. Love this recipe and use it ALL THE TIME! Trying to cut a little fat in my diet right now and wondering how to cut some of the fat in this recipe? Thanks so much!

  6. Hello,
    I m sorry but I m bit confused here.
    You have mentioned dairy free ranch recipe. But the recipe calls for egg.
    Egg is a dairy product, as far as I understand.
    Was kind of disappointed to see egg in the recipe list. The title is misleading.

    I m sure your recipe is superb, unfortunately it’s not wat I was expecting

    Take care

    1. Egg is not a dairy product. Dairy is only products made from milk, such as butter, cheese or sour cream. Eggs are sold in the dairy section and need to be refrigerated, which can sometimes cause confusion. Eggs are not vegan though since they are an animal product.

  7. Trying to make this vegan, no sugar, with no oil (Following Dr Esselstyn) . I could use flax seed and water for egg. Maybe I’ll try replacing oil with water.