This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
Jump to Recipe Print Recipe
If you’re looking for a delicious, homemade dairy-free ranch dressing or dip that is also healthy and gluten-free, then you’ve come to the right place. Ranch lovers around the world rejoice and throw a party!
By using a few simple ingredients like mayonnaise and non-dairy milk mixed with fresh garlic, green onions, and fresh parsley, you can make your salads and dips come alive with flavor!
Plus, it’s easy to make and can be stored in the fridge for up to a week – perfect for making ahead of time.
Creamy ranch dressing has always been my absolute favorite recipes, and this delicious dairy-free ranch dressing recipe is absolutely perfect whether you use regular milk or a non-dairy substitute. The whole family will love it!
What you’ll need
- Dairy-Free Milk of your choice, such as unsweetened coconut, cashew, hemp, or a different plant-based milk of your choice.
- Apple Cider Vinegar and white wine vinegar or any white vinegar that you have on hand. I use the two different varieties to keep the flavors from being too overpowering, but it is not necessary. Feel free to use one type if you prefer.
- Mayonnaise – this can be homemade mayo, regular mayo, mayonnaise for a vegan ranch dressing recipe.
- Fresh garlic cloves add tangy flavor! Use less if it is too much for you.
- Fresh Italian parsley and green onions (or fresh chives) add the freshest flavor possible and are readily available at all grocery stores.
- Ground Black Pepper adds a pop of spiciness and rounds out the flavors.
- Sea Salt to taste.
Be sure to check out the detailed printable recipe card below
When I post a recipe as “dairy-free” I get a lot of emails asking how to make it with regular products, which is awesome I love your emails! I just thought maybe I could simplify things and make the recipe appeal to everyone.
If you love non-dairy ranch dressing recipes as much as I do, you need to try these too; Whole30 Ranch Dressing, Avocado Ranch Dressing, and Bacon Ranch Dressing
Serve with Whole30 Wedge Salad, Mason Jar Cobb Salad, or for dipping Fried Zucchini, Baked Buffalo Chicken Wings, or your favorite veggies into!
How to make Homemade Dairy Free Ranch Dressing
Pour apple cider vinegar into coconut or cashew milk. Let sit for 5 to 10 minutes to “curdle” and become buttermilk.
In a small bowl or glass jar, whisk/shake the together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, “buttermilk”, and pepper.
Pour into an airtight container and store in refrigerator. Use within 7 days for best flavor.
This picture was taken right after I made it, I was loosing daylight. Once it chills for a few hours, it will be thick and creamy dressing just like you would expect a homemade ranch dressing to be. If the dressing becomes too thick, simply thin it out with a little bit of non-dairy milk.
How to make dairy-free substitutions
When I convert a recipe to dairy-free, I generally do not change the measurements unless absolutely necessary. This usually works, unless the composition of the substitute is completely different. It’s the same concept as using non fat milk in a recipe that calls for whole milk, it will be more diluted and not as thick.
Traditional ranch dressing is made with whole milk, so I substituted coconut milk or unsweetened cashewmilk (box in the refrigerator section) and the consistency is the same as the original.
Swaps to make recipes dairy-free:
- Heavy Cream = Coconut Milk (can)
- Whole Milk = Coconut Milk (box) or Cashew Milk in the refrigerator section
- Non Fat Milk = Almond or Rice Milk
- Half & Half = Half Coconut Milk (can) & Half Coconut or Cashew Milk (box)
Can you make ranch dressing with soy milk?
I originally made this dressing with soy milk, also a good substitute for whole milk…but there is a huge drawback. Soy milk is made from soybeans that contain flavonoid compounds called isoflavones that exhibit a weak-estrogenic activity when ingested.
The medical community is still arguing the effects of consuming soy for men and women alike. So I am limiting my consumption of soy milk until there is a better understanding of how it truly affects the human body. That’s just me, the choice is yours.
***Update – it turns out that my hormone imbalance, joint pain, and mood swings were being caused by soy, so I no longer go anywhere near it!!***
Can you make ranch dressing with almond milk?
Almond and Rice Milk are also great substitutes for dairy, but their viscosity is closer to that of non-fat milk. It all comes down to the recipe that you are converting and what roll the milk plays. If the recipe is a cake, it may need the additional fat that whole milk provides. Almond and rice milks have half the amount of fat as coconut or soy milks, so that needs to be factored in.
***Update – Califia Farms Unsweetened Almond Milk is thicker than the original versions and works perfectly in this recipe!!***
More dairy free salad dressing recipes
- Creamy Cilantro Lime Dressing
- Sweet Onion and Citrus Dressing
- Italian Dressing
- Hot Bacon Dressing
- Healthy Balsamic Vinaigrette
- Homemade French Dressing
- Sweet Onion and Citrus Dressing
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Homemade Dairy Free Ranch Dressing
Ranch dressing has always been my favorite, and this Homemade Dairy Free Ranch Dressing recipe is absolutely perfect!
4.72 from 32 votes
Print Rate
Course: Condiment
Cuisine: American
Keyword: ranch, dressing, salad, recipe, homemade, dip
Total Time: 15 minutes minutes
Servings: 12 Servings
Calories: 129kcal
Author: Lisa Johnson
Ingredients
- .33 cup unsweetened CashewMilk or refrigerated coconut milk in a box
- 1 teaspoon apple cider vinegar
- 1 cup mayonnaise
- 2 cloves garlic pressed or finely minced
- 2 tablespoons chopped Italian parsley
- 3 tablespoons minced green onions
- 1 teaspoon white wine vinegar
- ⅛ teaspoon ground black pepper
Instructions
Pour apple cider vinegar into cashew milk. Let sit for 5 to 10 minutes to “curdle” and become buttermilk.
In a bowl or jar, whisk/shake the together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, “buttermilk”, and pepper
Pour into container and store in refrigerator. Use within 7 days.
Notes
- Califia Farms Unsweetened Almond Milk is thicker than the original versions and works perfectly in this recipe!
- Store dressing in an airtight container, like a Mason jar, for up to one week. Do not freeze ranch dressing, it will not work!
- If the garlic is too intense, try using one clove instead.
- Ranch dressing thickens as it chills. If it gets too thick mix in a bit more dairy-free milk to thin.
- If you do not need dairy-free dressing, substitute whole milk.
- I use the two different varieties to keep the flavors from being too overpowering, but it is not necessary. Feel free to use one type if you prefer.
Nutrition
Calories: 129kcal | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 123mg | Potassium: 11mg | Vitamin A: 85IU | Vitamin C: 1.3mg | Calcium: 4mg | Iron: 0.1mg
