Go Back
–+ servings
A glass mason jar filled with creamy dairy-free ranch dressing, set on a white countertop with tomatoes, fresh dill, and a spoon nearby.
Print Recipe
5 from 1 vote

Dairy-Free Ranch Dressing

If you’ve been looking for a dairy-free ranch dressing, I’ve got it right here. This homemade version is better than any bottled ranch you’ll buy in the store and it’s completely dairy-free. Made with pantry staples you probably already have in the house, it’s creamy, tangy, and full of classic ranch flavor with just the right balance of garlic, herbs, and a hint of lemony brightness.
Step-by-step photos can be seen below the recipe card.
Prep Time5 minutes
Chill Time2 hours
Total Time2 hours 5 minutes
Course: sauces
Cuisine: American
Keyword: dairy-free ranch dressing
Servings: 8 servings
Author: Team MKGF

Ingredients

  • 1 cup mayonnaise
  • 2 tablespoons plant-based milk (unsweetened)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • 1 teaspoon onion powder
  • 1 teaspoon dried chives
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
US Customary - Metric

Instructions

  • In a medium bowl, stir all ingredients together until well mixed.
  • Cover the bowl well with plastic wrap and place in the refrigerator for 2 hours to allow the flavors time to blend together properly.
  • Serve cold as a dip for vegetables or as a salad dressing.
  • Store leftovers in an airtight container in the refrigerator for up to 7 days.

Notes

  • There’s not a lot to this recipe – it’s about as easy as a recipe can be! It is important to let the dressing rest in the fridge for two hours before serving so the flavors have time to properly blend together.
  • If you find that this homemade dairy-free ranch dressing packs too much flavor for you, simply add in an extra tablespoon or two of mayonnaise.
  • Instead of apple cider vinegar, you can substitute the same amount in white vinegar or freshly squeezed lemon juice.
  • If you want to use fresh herbs instead of dried herbs, replace the 2 teaspoons of dried parsley with 1 tablespoon of chopped fresh parsley, the 1 teaspoon of dried dill with ½ tablespoon of fresh chopped dill, and the 1 teaspoon of dried chives with ½ tablespoon of fresh chopped chives.

Nutrition

Serving: 2tablespoons | Calories: 198kcal | Carbohydrates: 2g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 254mg | Potassium: 38mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 455IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.3mg