This Dairy Free Ranch Dressing & Dip is creamy, thick, and ready in less than 5 minutes!

My Easy Ranch Dressing has been a favorite for a while. I’m taking it to the next level with this version because it’s even… brace yourself… easier.

This dressing is very similar to my original recipe but no egg is required (I know that’s great news for some of you). Instead we’re going to include a store bought mayo which has already been emulsified (that’s what the egg usually does).

This dressing is creamy and thick. (Psst it will continue to thicken while it sits in the refrigerator so if you want a really thick dip for veggies or chicken wings just make it the day before.)

And how about that big herby flavor from the dill and parsley? Yes please!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Mayo
  • Light olive oil (do not use EVOO)
  • Canned unsweetened coconut milk
  • Dried herbs
  • Seasonings

To make this you’ll just toss all the ingredients in the blender and you’re done! Super simple, right? You can even skip the blender, add it all to a large bowl, and stir!

What mayo is best?

Use your favorite store-bought mayonnaise or make your own if you prefer. If eating Whole30 I recommend Primal Kitchen Avocado Mayo. It contains no dairy or sugar. They use organic cage free eggs. They use no soy or canola oil. Their mayo is paleo friendly and Whole30 approved. Gotta love a nice clean ingredient list!

Can you use extra virgin olive oil?

Absolutely not. I love extra virgin olive oil and it’s the cooking fat I cook with the most often. It is not a good fit for this dressing and many of my creamy dressings. Why? It’s thick and has a very strong oily flavor that completely overwhelms the dressing. Trust me. Purchase light olive oil when making ranch dressing.

Can you use avocado oil?

You can sub avocado oil if you prefer. I personally don’t because I find that the quality of avocado oil can vary greatly and it tends to get rancid pretty quickly. If you do have an avocado oil that you know you love then go for it.

Why canned coconut milk?

Canned coconut milk helps produce that bright white look of this ranch dressing without actually using dairy. It also gives the creamy texture we want! We don’t use enough to make the dressing taste like coconut (don’t worry) but be sure not to use sweetened coconut milk. That one will absolutely change the flavor.

How to store this dressing

Store this dressing in an airtight container (I use a glass jar) in the refrigerator. The general rule for dressings is that they last as long as the individual ingredients do. For this dressing I’ve stored it in the fridge for as long as a week but you’ll want to shake before serving. 

More dressing recipes:

Easy Ranch Dressing

Strawberry Basil Dressing

Easy Homemade Italian Dressing

Blueberry Dressing

Cilantro Citrus Vinaigrette

5 from 4 votes

Dairy Free Ranch Dressing & Dip

This Dairy Free Ranch Dressing & Dip is thick, creamy, and ready in less than 5 minutes! It starts with a high quality mayo and a few simple ingredients!

Ingredients 

  • 1/2 cup mayo, I recommend Primal Kitchen Avocado Oil Mayo.
  • 1/2 cup light olive oil, Should not be extra virgin.
  • 1/2 cup canned unsweetened coconut milk, Should not say Lite or Low Fat.
  • 3/4 tbsp dried parsley
  • 3/4 tbsp dried dill weed
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Add all ingredients to the blender and blend. You could also combine ingredients in a large bowl and stir until thoroughly mixed and smooth. Either way, you’re done!
  • Enjoy it on a salad or as a dip!

Notes

Coconut milk can separate in the can. Give it a good stir before using.
Do not use extra virgin olive oil. I mean that. Do not do it. It produces a much oilier flavor that just doesn’t work well in a Ranch Dressing. Make sure your olive oil is labeled light.
You can store this dressing in the refrigerator and use the remainder later. The general rule for dressings is that they last as long as the individual ingredients do. For this dressing I’ve stored it in the fridge for as long as a week but you’ll want to shake before serving. 
Want it even thicker? It will continue to thicken in the refrigerator so if you’re looking for a very thick dip just make it the day before.

Nutrition

Serving: 2tbsp, Calories: 164kcal, Fat: 18g, Saturated Fat: 4g, Cholesterol: 3mg, Sodium: 158mg, Potassium: 30mg, Vitamin A: 15IU, Vitamin C: 0.3mg, Calcium: 6mg, Iron: 0.5mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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