This zesty Dairy-Free Ranch Dressing is the perfect companion for all of your favorite salads and bowls. Everything comes together in just a few minutes and stays fresh for up to a week. This recipe is dairy-free, gluten-free, grain-free, Keto, Paleo, Whole30, and low-carb friendly.
Last year, around this time, I had participated in a 30 day cleanse. The types of food I could eat on this cleanse were lots of veggies, berries, and lean meats like chicken and fish. I cut out dairy, gluten, refined sugars, and even coffee! I have to say, I felt really good. Less sluggish, more energy, my skin looked more youthful, and I had less aches and pains. When the 30 days was up I didn’t even go right back to a lot of those things, because I didn’t miss them all that much.
Even though I stopped the cleanse, there were quite a few recipes I created and still enjoy that came from that time frame. Like this dairy-free ranch dressing. Two of my favorite things during that time were these protein packed quinoa veggie bowls, and a buffalo chicken bowl. I’ll be sharing both of those soon, but I used this ranch dressing in both of those meals.
This ranch dressing is dairy free because I use almond milk. You can use your favorite kid (preferably carrageenan free), but try to get the kind that isn’t vanilla or sweet flavored, it may add a weird taste to your ranch. This recipe does use two large eggs, so if you have special dietary needs and can’t use eggs, this may not be the recipe for you.
An immersion blender is almost mandatory for this recipe. It comes together so easy, just add oils, eggs, seasonings and vinegar and mix. If you don’t have an immersion blender, a traditional blender would work just fine as well.
I really love this ranch because of the herbs and spices I’ve added. I love a bit of zest, and this definitely has that. There are two types of oil used here, because while I do love avocado oil, it is a bit pricey and with this recipe you could also just use olive oil. This is what I use so my oils last a bit longer.
When using the immersion blender, add everything but the milk and herbs and mix with the immersion blender all the way down. Once the bottom begins to blend, pull the immersion blender slowly up to mix the rest on top. After it’s all combined, then add the herbs and do a quick pulse before adding the milk.
The ranch will be a bit of a pinkish tone until you add the milk. This is normal due to all of the seasonings. You want to add the herbs towards the end so they don’t get too blended up and turn your ranch green. Not a bad thing because it won’t affect flavor, but a lot of us eat with our eyes as well.
HELPFUL TOOLS FOR Dairy-Free Ranch Dressing / ITEMS PICTURED:
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This recipe is adapted from the 40 Aprons – Whole30 Dump Ranch Recipe
- ¾ cup avocado oil
- ¾ cup extra virgin olive oil
- 2 large eggs
- 2 teaspoons apple cider vinegar
- 2 teaspoons ground black pepper
- 1½ teaspoons minced garlic
- 1 teaspoon pink Himalayan sea salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅓ teaspoon smoked paprika
- juice of 1 lemon
- 1 tablespoon freeze dried dill
- 1 tablespoon dried basil
- 1 teaspoon dried parsley
- ¼-1/2 cup almond milk
- Combine oil, eggs, apple cider vinegar, pepper, garlic, salt, onion and garlic powder, smoked paprika, and lemon juice in a jar or cup.
- Push immersion blender all the way down into the cup or jar, then start to blend on low speed, increasing to high speed when necessary.
- Slowly bring immersion blender up, then back down to completely mix the oil in.
- Add the herbs (dill, parsley, and basil) then mix with immersion blender again until well incorporated.
- Add almond milk and blend until well mixed.
- Store in a jar in the fridge. Shake well before using.
Have you ever made your own Ranch Dressing?
What’s your favorite thing to add ranch to? I’d love to read your thoughts in the comments, and while you’re here you can view my Amazon Store for more products that I personally use and love!
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