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Packed with loads of flavor, this homemade Dairy-Free Ranch Dressing is ready in just 5 minutes. It is made with pantry staples and is wonderful on salads or as a tasty vegan ranch dip.
Ranch dressing/dip is a staple in many homes, but if you’re dairy-free, the options can be…less than ideal. As in, not good. Blah. Weird.
But this creamy homemade ranch dressing has that classic ranch taste without any dairy. It’s so good and so simple to make!
If you’re not dairy-free, you’ll want to check out our Yogurt Ranch Dressing recipe. You will also love our Avocado Ranch Dressing.
Ingredients & Substitutions
This recipe uses:
- Mayo – homemade or a dairy-free/vegan storebought version, full-fat coconut cream, or cashew cream*.
- Non-dairy milk – I prefer cashew, but you do you!
- White vinegar
- Lemon juice – optional but highly recommended
- Dried herbs and lots of them – parsley, tarragon, chives, and dill
- Seasonings – salt, pepper, garlic powder, celery seed, and onion powder
*You can find instructions for making homemade cashew cream in this dairy-free chocolate ice cream recipe.
If you’d like to make this into a thicker vegan ranch dip (as opposed to a pourable dressing), add the cashew milk 1 tbsp at a time until it has reached the consistency you’re looking for.
How to Store Dairy-Free Ranch
I recommend storing your homemade ranch in an airtight container in the fridge. This recipe makes 1.25-1.5 cups, so a pint canning jar is an ideal size for storage.
Frequently asked questions
This dressing is best if consumed in 5-7 days, but we’ve enjoyed it for up to two weeks.
Absolutely! The recipe calls for dried herbs, but feel free to use fresh if you’d like.
You’ll need to use a 1:3 ratio for dry to fresh. So, instead of 1 tsp of dried parsley, you’d use 3 tsp (1 tbsp) of fresh chopped parsley.
Fresh herbs will alter the overall color of the dairy-free ranch. It will still taste delicious, but something to keep in mind if you’re trying to serve this to picky family members.
Pro Tips/Recipe Notes
- If you use coconut cream instead of mayo, I recommend using a food processor or a blender for the smoothest results.
- If you have a packet of powdered ranch dip mix that you prefer, feel free to use that instead of the listed seasonings.
- Try fresh green (spring) onion or minced shallots instead of dried chives. Both will give you an amazing flavor, so let your spice cabinet and fridge dictate the end product.
- You need to allow the vegan ranch dressing to sit in the fridge for a good two to three hours to really develop the flavor.Â
Prevent your screen from going dark
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Combine all ingredients in a small bowl and whisk together to combine. Place in the fridge for at least two hours to allow the flavors to fully develop.
1/2 cup mayo, 1/4 cup cashew milk, 1 tsp dried chives, 1 tsp dried parsley, 1/4 tsp dried dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp sea salt, 1/8 tsp ground black pepper, 1/4 tsp celery seed, 1/2 tsp dried tarragon, 1/2 tsp white vinegar, splash of fresh lemon juice
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Store in a lidded container in the fridge for 5-7 days.
- To use fresh herbs instead of dried, you’ll need to use a 1:3 ratio. For every tsp of dried, you’ll use 1 tbsp of fresh herbs.
- If using coconut cream, I recommend using a food processor or a blender for the smoothest results.
- You need to allow the vegan ranch dressing to sit in the fridge for a good two to three hours to really develop the flavor.Â
Serving: 2tbspCalories: 80kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 1gCholesterol: 5mgSodium: 192mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 344IUVitamin C: 3mgCalcium: 5mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
