Why you’ll love this dairy free ranch dressing
I’m pretty against bottled dressing, and ranch is one of those things that tastes so much better when you make it yourself. It’s incredibly easy to make, and you can customize it to be as thick or thin as you like.
This dairy free ranch takes just 5 minutes to make with fresh herbs and a hint of paprika. It’s creamy, tangy, and perfect for salads, dipping, or drizzling over chicken. I could drink the stuff. Okay, maybe that’s pushing it, but this stuff is seriously good.
Feel free to use dairy products if that works for you, but vegan mayo and vegan sour cream are great options to keep this dairy free.
Try it on this chicken cobb salad. I promise you’ll love it, and if you like these easy, dairy free ranch dressing, you have to try this homemade ranch dip recipe.
More salad dressing recipes: Dijon vinaigrette / basil vinaigrette / caesar vinaigrette / homemade thousand island dressing
Ingredient notes:
- Mayonnaise – We normally use Hellman’s canola oil mayo, but you can use your favorite brand. Vegan mayo is also a good option if you want to make this completely vegan and/or egg-free.
- Dairy free sour cream – Our favorite brand of dairy free sour cream is Follow Your Heart, but there are plenty on the market to choose from.
- Fresh chives – I love how the flavor of chives works in this recipe, but if you can’t find them, green onions work great.
- Dairy free milk – You can use any kind of dairy free milk that works for you, just make sure it’s unsweetened and plain.
Making changes to a recipe can result in recipe failure. Any substitutions listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips & tricks:
- Make it ahead. This ranch actually tastes better after sitting in the fridge for a few hours, so it’s perfect to make ahead of time.
- Storage. Store in an airtight container in the refrigerator for up to 1 week. Use fresh ingredients to ensure it lasts longer.
- Customize it. Try adding a little dill, cilantro or even some chipotle pepper to make it spicy!
- Adjust the thickness. The recipe calls for 2-3 tablespoons of DF milk, so it’s up to you how thick you make the dressing. I prefer mine a little on the runny side for salad, but a bit thicker for a dip.
Frequently asked questions
This ranch dressing recipe should last for about 1 week in the refrigerator. Be sure to use fresh ingredients to ensure the dressing will last longer once it’s made.
If you’ve added too much milk, or your dressing simply isn’t thick enough for your liking, stir a extra spoonful or two of mayonnaise or sour cream into your ranch until you’ve reach your desired consistency.
To prevent this, I recommend starting with a lesser amount and adding more, if needed.
Yes. Ranch dressing is mayonnaise based, which means it contains egg. If you’re allergic to egg, or simply choose not to eat it, you can use vegan mayonnaise instead. See also: are eggs dairy?
Fresh herbs are really what make this dairy free ranch special, so I don’t recommend using dried. The flavor just won’t be the same. If you absolutely must use dried, use about 1 tablespoon total of dried chives and parsley combined, but the texture and taste will be different.
No. Mayonnaise is not dairy.
But, if you think it is, you are not alone. It’s common misconception that stems from the fact that mayo needs to be refrigerated, which is something we often associate with dairy. Plus, mayo is made with eggs, which are also miscategorized with dairy.
Dairy Free Ranch Dressing
Ingredients
- 1 cup mayonnaise, or vegan mayo for egg free
- 1 cup dairy free sour cream
- 1 tablespoon lemon juice
- 1 small bunch of fresh chives, about 1/4 cup
- 1 small bunch of fresh parsley, about 1/4 cup
- 1 clove garlic
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 3/4 teaspoon coarse salt
- 1/4 teaspoon pepper
- 2 tablespoons unsweetened, plain dairy free milk
Instructions
- Combine all ingredients. Add the mayonnaise, vegan sour cream, lemon juice, chives, parsley, garlic, olive oil, paprika, salt, pepper, and 2 tablespoons of dairy free milk to a blender or food processor.
- Blend until smooth. Process until the herbs are finely chopped and the dressing is smooth and creamy, about 30-45 seconds.Adjust consistency. Taste and add the remaining tablespoon of dairy free milk if you prefer a thinner dressing. Blend again briefly to combine.
- Chill before serving. Transfer to an airtight container and refrigerate for at least 30 minutes to allow the flavors to combine. The ranch will thicken slightly as it chills.
- Store. Keep refrigerated in an airtight container for up to 1 week.
Notes
- Regular mayonnaise is dairy free (it’s egg-based). Use vegan mayo only if you want to make this completely vegan.
- Use regular sour cream and milk if you’re not dairy free
- Start with less dairy free milk and add more as needed – it’s easier to thin it out than to thicken it back up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
did you intend to have two tablespoons of lemon juice or was that a mistake?
Nope, it was definitely a mistake! Thanks for pointing it out. I just updated it to the correct ingredients.
how long would this keep in my Fridge if I made a big batch ?
Probably about a week or two. It really depends on how “new” your dairy products are. If those ingredients aren’t expiring anytime soon, neither should the dressing.
Can you use dried herbs? We do not have access to fresh very often.
You can use fresh herbs, but I use way less of them. Try adding a little and then adding more as you go so it isn’t too overpowering since the dried herbs will get more flavorful as they rehydrate. You could also substitute green onion for the chives if you have access to that.
I love this dressing! I served it over a baby kale /pring mix salad and added blackend shrimp, sun dried tomatoes and some Parmesan cheese. It was good! I added a touch of sugar per Melissa’s suggestion bc it was a touch tart bc of the Greek yogurt for my taste and the dressing was excellent!
This is really good! The only change I made because I didn’t have all the supplies is that I added 2 green onions instead of the chives and one tablespoon of dried Dill since I didn’t have parsley.
Hello, I was just wondering how long this will keep in the fridge? I would love to get rid of the GMO Kraft and Hidden Valley brands and just make good ole home made dressing, but we eat ranch with everything! 🙂 Thanks!
I usually keep mine up to a week – if we don’t finish it first.
Why does the bottled versions of ranch dressings seem to have a really long life in the fridge compared to this version; is it because they have preservatives, and/or this uses sour cream? Mayo last a long time, thought I’d try to get a detailed answer from you. Thanks.
Can you substitute Buttermilk for the milk?
Yes. You totally can! I would maybe leave the lemon juice out of the recipe or at least taste the final outcome before adding the lemon juice since buttermilk has a tangier taste than regular milk.
Thanks! I’ve made my own ranch before, but struggled to get the proportions right. I also have never put it in a food processor…that seems like it would help a lot.
Ranch is my favorite condiment (doesn’t it go with everything?) and I’m almost out, so I’m saving this to make soon!