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Easy Dairy Free Ranch Dressing by The Whole Cook vertical

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.

Easy Dairy Free Ranch Dressing by The Whole Cook horizontal(1)

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!

Easy Dairy Free Ranch Dressing by The Whole Cook horizontal

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.

4.91 from 10 votes

Easy Ranch Dressing

By Christina
This is the easiest Ranch Dressing you'll ever make and it's ready in less than 5 minutes! It's dairy free (but you'd never know it), sugar free, gluten free, and Whole30 compliant!
Prep: 5 minutes
Total: 5 minutes
Servings: 18 servings (2 tbsp)
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Ingredients 

  • 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
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Instructions 

  • 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!

Notes

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.
If you prefer a thick dressing simply scale back the coconut milk, adding a little at a time, until you achieve the texture you desire. You can also skip the part about stirring your canned coconut milk and just use the coconut cream found at the top of the can.
Eggs must be room temperature to blend properly in this recipe. If your egg isn't then the dressing may separate immediately after blending.
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 need to shake before serving. 

Nutrition

Serving: 2tbsp, Calories: 157kcal, Fat: 2g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 11g, Cholesterol: 9mg, Sodium: 70mg, Potassium: 36mg, Vitamin A: 25IU, Vitamin C: 1.2mg, Calcium: 7mg, Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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43 Comments

  1. Debbie says:

    Hi Christina, it is salad time of year, so this recipe will be perfect!

    Pinning for future reference.

    x

    Reply
  2. Rachel T says:

    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?

    Reply
    1. Christina says:

      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! 😉

      Reply
  3. Squeaky, The Paleo Bear says:

    I just made this and basically want to drink the whole jar. ha ha ha

    Reply
    1. Christina says:

      Awesome! So happy to hear that! <3

      Reply
      1. Squeaky, The Paleo Bear says:

        I used it to make the ranch twice baked potatoes, which were also terrific. I just had one for breakfast!

        Reply
        1. Christina says:

          I’m definitely team twice baked potatoes for breakfast!

          Reply
  4. Julie says:

    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!

    Reply
    1. Christina says:

      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!

      Reply
  5. Katie says:

    Have you ever tried coconut cream instead of coconut milk? I’m just curious if this would be worth a try.

    Reply
    1. Christina says:

      I’ve used it with no problem. It can have a slightly stronger taste but the texture is really nice I think.

      Reply
  6. Tereza says:

    Hi! This sounds so yummy! Can’t wait to try it!! Would avocado oil be light enough?

    Reply
    1. Christina says:

      I haven’t tried it in this particular recipe but generally it’s very light so I’d certainly give it a go!

      Reply
  7. Allison Mattina says:

    Now THIS sounds like my kind of recipe. Just throw it all in there, no chopping and minimal effort. ha!

    Reply
    1. Christina says:

      LOL exactly how I feel!

      Reply
  8. Jacqueline Meldrum says:

    I love ranch dressing so I am definitely trying this. Thanks for the recipe.

    Reply
    1. Christina says:

      Ranch belongs on everything. <3

      Reply
  9. Emily says:

    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!

    Reply
    1. Christina says:

      I love a good homemade dressing! Thanks, Emily!

      Reply
  10. Kathi says:

    Two rounds of Whole30 and I sure wish I would have had this recipe! Who knew you could have ranch dressing be so healthy!

    Reply
    1. Christina says:

      Thank you! <3

      Reply