This dairy-free ranch dressing is creamy, tangy, and tastes way better than anything from a bottle.
It takes about 5 minutes to whisk together and works as a salad dressing, veggie dip, or drizzled on just about anything.
I’ll be honest, I never really liked ranch dressing until I made it from scratch without the dairy. Now I’m completely hooked.
Why Make Homemade Ranch Dressing?
Most store-bought ranch dressings are loaded with processed ingredients and preservatives, which kind of defeats the purpose of dipping fresh veggies in it.
This dairy-free version uses simple, real ingredients, tastes better than the bottled stuff, and comes together in about 5 minutes. Store it in a Mason jar in the fridge for up to a week, or bring it to a summer BBQ. People will ask you for the recipe.
Homemade Ranch Dressing Ingredient Tips
Homemade ranch dressing is flexible—you can substitute ingredients and use what you have. Here are my best tips:
- Herbs: I use a mix of dried and fresh herbs in this recipe, but you can work with whatever you have on hand. Dried herbs are a great, cost-effective way to add flavor to your food. If you don’t think you’ll use an entire bottle within about six months, buy from the bulk aisle since they lose potency over time.
- Chives & Dill: Fresh chives are easy to grow and come back every year, so I almost always have them on hand. And nothing beats the taste of fresh dill. If you want to swap herbs around, remember that dried herbs are more concentrated than fresh. I use a 2:1 ratio of fresh to dry (for example, 2 teaspoons of fresh dill in place of 1 teaspoon dried).
- A note on garlic: Raw garlic is wonderful but also very strong—one clove will do it! If you think it might be too much for your family or guests, use granulated garlic powder instead. I give both options in the recipe.
- Mayo options: I prefer Veganaise for the flavor (and it’s dairy-free and vegan), but you can use any mayo here that works for you.
- Acid options: Apple cider vinegar is great here, as is fresh lemon juice if you have it. You can use one or the other, or a mix of both. Add more to taste if you want. Buttermilk is a traditional acidic flavor in ranch, but it’s obviously not dairy-free, so only use it if it works for you. Distilled white vinegar works in a pinch, too.
Storage
Store in an airtight jar or container in the fridge for up to 7 days. Give it a good shake or stir before using since it may thicken or separate slightly. This dressing does not freeze well.
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Description
Dairy-Free Ranch Dressing is good on everything! Making your own homemade ranch dressing at home is healthier and tastier than any store-bought dressing. This recipe is vegan and dairy-free, but feel free to use any mayo you prefer. Add it to your favorite salad, an avocado wrap, or use it as a dip for fresh summer veggies.
- Whisk all ingredients together then transfer to an airtight glass container to store in the refrigerator. A Mason jar works perfectly.
- Add more or less unsweetened plain nut milk or water to your desired consistency. Let it sit for at least 30 minutes for the flavors to develop—it’s even better the next day. It will keep for about a week in the refrigerator, so halve or double the recipe if needed.
- Store in an airtight jar or container in the fridge for up to 7 days. Give it a good shake or stir before using since it may thicken or separate slightly. This dressing does not freeze well.
Notes
Homemade ranch is flexible. Use any mayo that works for you. You can also use apple cider vinegar or lemon juice, or a combo of both for even more flavor. Distilled white vinegar or another light vinegar can work in a pinch if needed.
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