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Dairy Free Ranch Dressing


Dairy free ranch dressing is perfect as a dressing on salads, wraps, burgers or to dip veggies, fries, chicken wings, onion rings, chicken fingers, and hushpuppies.  Really the possibilities are endless.

Dairy free ranch dressing in a mason jar

Ranch dressing is one of my favorite dressings.  

I love its creamy and slightly tangy flavor that seems to go with just about anything.  

The one thing I find annoying about it though is that it is dairy.

Even worse, I can’t find it in Israel at all.

So what’s a girl to do but make her own dairy free ranch dressing?

Ranch dressing was originally created by a man named Steve Henson while spending a few years in Alaska.  

Then, in 1954, he and his wife opened a dude ranch in California named Hidden Valley Ranch.

There they served it to customers and it became so popular they began selling the dressing and seasoning mix for customers to take home and add their own buttermilk and mayonnaise.  

Eventually they began mass producing their dressing and by the early 1990’s it was America’s best selling dressing.

While this dressing is dairy free, it is just as creamy as the original.  

Instead of buttermilk this recipe calls for coconut milk and lemon juice or vinegar for tang.  

Don’t worry the coconut flavor is very mild if you taste it at all.

While you could use fresh herbs if you’d like I recommend using dried.

Dried herbs last longer than fresh herbs allowing for the dressing to last longer too.

This recipe makes only one cup of dressing because I find it to be a much more manageable amount.

I rarely need more than that even when serving a number of people.

However, it can be easily doubled, tripped, or even quadrupled if desired.

Yield: 8 servings

Dairy Free Ranch Dressing

Dairy free ranch dressing in a mason jar

This ranch dressing uses coconut milk instead of buttermilk making it both dairy free and vegan.

Ingredients

  • ½ cup coconut milk, unsweetened (120 milliliters)
  • ½ tablespoon lemon juice or vinegar
  • ½ cup chilled mayonnaise (120 milliliters)
  • 1/2 teaspoon onion powder
  • 1/3 teaspoons dried chives
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • Pinch of pepper

Instructions

  1. In a mixing bowl, combine coconut milk with lemon juice or vinegar and let sit for 5 minutes.
  2. Add mayonnaise, onion powder, dried chives, dried parsley, dried dill, garlic powder, and salt. Mix well to combine.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 123Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 6mgSodium: 156mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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David

Tuesday 14th of January 2020

I tried making this ranch dressing and it turned out really thin. I used an actual vegan mayo, since your recipe isn't actually vegan using regular mayo. I like the taste, but it is thin. I hope it thickens up after being in the fridge for a bit, but since I used cold coconut milk and cold mayo, I can't imagine it will thicken up too much. The vegan mayo is just as thick as the regular mayo...any thoughts???

ElissaBeth

Tuesday 14th of January 2020

My only thought is the lack of egg may have did it unless letting it sit in the cold ends up doing the trick. Maybe double the recipe except for the mayo part to thicken it?

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