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.
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.