Easy Ranch Dressing
I am ranch dressing obsessed. When I set out to create my own recipe I knew that I wanted to use only clean ingredients. This Easy Dairy Free Ranch Dressing delivers!
If you’ve tried any of my recipes you know I’m a huge fan of fresh herbs. I didn’t go that route here. Surprising, I know. I feel like it’s important that this particular dressing include only ingredients you would have in your kitchen all the time. That way you can make this dressing at a moment’s notice. No quick trip to the store required!
My version is dairy-free which means you can enjoy it even if you choose to do a round of Whole30. It’s also so tasty I make it year-round.
Just toss everything in the blender. There’s no chopping. No dirtying cutting boards or bowls. Give it all a quick blend and your favorite dressing is ready to go.
A few things to note:
Use light olive oil instead of extra virgin. EVOO makes your dressing too oily tasting but a light olive oil works perfectly.
I recommend using canned full fat unsweetened coconut milk. Full fat just means it doesn’t say light on the label. The ingredient list should be coconut, water, and guar gum. It’s really easy to find at every grocery store (usually on the international foods aisle) and it’s something you can keep in the pantry for months. Just give it a good stir when you open it because it does separate.
In less than 5 minutes you can have this easy ranch dressing ready to go! Use it on your salad or as a dip!
Feeling squeamish about the raw egg? That’s totally fine! Check out my Dairy Free Ranch Dressing & Dip instead! It’s thick and starts with your favorite mayo (I recommend Primal Kitchen Avocado Oil Mayo) so you don’t need to mess with the egg at all.
Interested in another easy Whole30, sugar free, gluten free, and dairy free dressing? I have several! I bet you’ll really love my Strawberry Basil Dressing, Cilantro Citrus Vinaigrette, Blueberry Dressing, Easy Homemade Italian Dressing, or Raspberry Mint Dressing.
Easy Ranch Dressing
- 1 egg, room temperature
- 1 1/4 cup light olive oil, not EVOO
- 3/4 cup unsweetened canned coconut milk
- 1 1/2 tablespoons apple cider vinegar
- 2 1/2 tablespoons lemon juice
- 1 tablespoon dried parsley
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Toss it all in a blender and blend until well combined. This takes about 30 - 60 seconds.
- Drizzle it on your salad or use it as a yummy dip!
43 Comments on “Easy Ranch Dressing”
Hi Christina, it is salad time of year, so this recipe will be perfect!
Pinning for future reference.
Started my first whole 30 yesterday and knew I wouldn’t be able to complete without a compliant ranch dressing. Thank you, this is delicious!! How long will it stay good in a fridge?
I’m so happy you enjoyed it and CONGRATS on your first Whole30! I love the program so much! The ranch dressing will stay good as long as the individual ingredients you used stay good so check your egg date. I personally have never had any go bad because we eat it all well before that date! 😉
I just made this and basically want to drink the whole jar. ha ha ha
Awesome! So happy to hear that! <3
I used it to make the ranch twice baked potatoes, which were also terrific. I just had one for breakfast!
I’m definitely team twice baked potatoes for breakfast!
Hi! Just tri d his last night and loved it but very nervous about the raw egg!! Can I make it without it?
Thanks so much it’s sooo good!
Hi Julie! (a) Thank you! I’m so happy you enjoyed it! (b) The egg is used in most ranch and mayo recipes because it acts as the emulsifier. I have seen a few that don’t include it but I don’t personally have one I recommend since I haven’t tried one. You should be able to find one if egg free is more your speed though! Have a great evening!
Have you ever tried coconut cream instead of coconut milk? I’m just curious if this would be worth a try.
I’ve used it with no problem. It can have a slightly stronger taste but the texture is really nice I think.
Hi! This sounds so yummy! Can’t wait to try it!! Would avocado oil be light enough?
I haven’t tried it in this particular recipe but generally it’s very light so I’d certainly give it a go!
Now THIS sounds like my kind of recipe. Just throw it all in there, no chopping and minimal effort. ha!
LOL exactly how I feel!
I love ranch dressing so I am definitely trying this. Thanks for the recipe.
Ranch belongs on everything. <3
I was honestly just thinking about how I need to start making my own ranch dressing! I have homemade balsamics down but for some reason I haven’t gotten around to ranch yet- and yours looks amazing! I love that there is no dairy even!
I love a good homemade dressing! Thanks, Emily!
Two rounds of Whole30 and I sure wish I would have had this recipe! Who knew you could have ranch dressing be so healthy!
Thank you! <3
Seriously now, what food DOESN’T taste better with ranch?? I always have some in the fridge but love that I can now make it myself, thanks for sharing!
Literally nothing. 😉
Delicious and so easy!
Hi….. not to be a Debbie-Downer, but the calories on this Ranch Dressing cannot be correct?
Olive Oil is very high in calories. I ended up calculating it to 141-calories per 2 tablespoons; roughly
But aside from that, this is the best stuff ever and so dang easy to make.
I love it and thanks so much for posting it. (saw it on InstaGram)
PS: do you know how long it lasts in the refrig?
Calories are automatically calculated using a calorie calculator built into the recipe card. They’re as close to accurate as I can get it without actually checking your labels. Olive oil is the light kind, there’s no dairy, and serving size is 2 tbsp so that does help decrease the calorie count. For total accuracy I’d always recommend calculating it for yourself since you know each ingredient you use (brand, etc) better than I would. 😉 I hope that helps and I’m so happy you enjoyed the recipe!
I’m with Jill – I see no way the calorie information is correct if the recipe is using 1 1/4 cups of olive oil as stated. 1 1/4 cups of olive oil is 20 Tablespoons. In 18 servings, that means each serving has at least 1 Tbsp of olive oil (a little more actually) – 120 calories just from that, before counting any of the other ingredients.
You are correct. It looks like the nutrition calculator was pulling in the wrong information for the light olive oil. It’s been updated! I appreciate your heads up! <3
I’ve made this 3 times and the first time it came out fantastic but the other 2 times it’s separated as soon as I’ve stopped blending. I tried to attach a picture but couldn’t. I’ve used the same brands of ingredients and the only 2 differences I can think of is the size ofthe egg and the consistencyof the coconut milk. I buy Goya canned coconut milk and it separates very easily. I tend to try to grab the fat/ part that’s on top that’s thicker but today I mixed it and got the same result. I’m using a nutrininja blender and putting everything in and then blending for like 30 seconds
Hi Jennifer. I’ve made this sooooo many times and the only time I’ve had it separate after blending was when I didn’t leave the eggs out long enough so they weren’t quite room temp. When I used them still cold it totally ruined the dressing. Maybe that could have been the problem?
The egg makes this recipe not vegan, so…
You’re correct. Not sure where it says vegan but I’ll double check. Thanks!
Your recipes defy description! You even clarified a question I’ve had forever!…where do you get “full fat coconut milk”?! You even told me which aisle to look in (international aisle) and I’ve seen it there but the can didn’t say “full fat” so I didn’t buy it! You’re amazing! Thanks so much for doing what you do! 💕
Lol! Yeah listen to her! Do not use EVOO. It is unpleasant. Lol! I shall try again when I get light.
Hahaha YES! 🙂
Do you have to use canned coconut milk?
Yes. The other kinds have a higher water content so your dressing won’t be creamy.
The best dressing ever! So quick and easy to make.
We use it for a dip during football games. It’s a touchdown in my husband’s words.
Awww I love that it’s a touchdown! Thank you for sharing!
Can you eat a raw egg?
Could I just leave the egg out?
Hi Cara, you can’t leave the egg out because that’s the emulsifier. If you’re nervous about the egg I’d suggest trying my other ranch dressing. It has a mayo base (so the egg is already part of the store-bought mayo). Hope this helps! https://thewholecook.com/dairy-free-ranch-dressing-dip/
This was delicious, but I am worried about the fat and calaries in coconut milk.Can you subistute the coconut for something else?