Dairy-free Ranch Dressing {Paleo}

Share This

Dairy-free Ranch Dressing

Dairy-free Ranch Dressing

Ranch dressing used to be one of my favorites. There was a time in my life where my snack of choice was pretzels with two bowls for dipping. One had yellow mustard, the other, creamy ranch dressing! Ah those were the days.

Nowadays, you know that I prefer to avoid store bought dressings, because most are just loaded with crap (the many offender being vegetable oils), so I choose to make my own. Making your own salad dressings and vinaigrettes is a very simple task, you can control the ingredients, the flavors and the quantity.

Dairy-free Ranch Dressing

Recently I developed an expensive habit when I started purchasing a new-to-market store-bought ranch dressing that was made with avocado oil and made without dairy. I had no clue how much I had missed ranch dressing until I had it again. It’s good stuff, but it’s hard to swallow spending over $6 per bottle, when I was going through nearly a bottle a week. Plus, on principle alone, I should just be making it myself.

I experimented a bit with my preferred flavors, did a little testing on some friends and came up with this creamy, dreamy, Dairy-free Ranch Dressing. It’s great on salads, it makes an incredible veggie dip and would also be lovely with chicken wings and fingers.

Dairy-free Ranch Dressing

5 from 1 reviews
Dairy-free Ranch Dressing
 
Prep time
Total time
 
gluten-free, dairy-free, paleo, nut-free, Whole30
Serves: 8 ounces
Ingredients
  • ½ cup homemade mayo (or store-bought avocado oil mayo)
  • ¼ cup full fat organic coconut milk (the canned kind, not the beverage kind)
  • 1 tablespoon distilled vinegar (or apple cider vinegar*)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon nutritional yeast
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried chives
  • 1 teaspoon dried dill
  • sea salt & black pepper, to taste
Instructions
  1. Add all the ingredients to a high speed blender. Process until smooth and creamy. Give it a taste and adjust seasonings, as needed, to your taste.
  2. Store in the refrigerator for up to 2 weeks.
Notes
Either vinegar works, I just find the distilled vinegar to be just a tad less potent. But I have made with the ACV plenty of times and it's amazing.
You can use fresh herbs, just increase the amount by at least double.
 

 

2 Responses

  1. HR says:

    WHAT!!? You are from buffalo, and you are advocating chicken wings with ranch dressing?! SHAME ON YOU BETH. Now, pizza on the other hand…

    • Beth @ Tasty Yummies says:

      hahaha ohhh girl trust me…blue cheese dressing is ALWAYS my go-to! For ALL of it. Sadly most of the time it has gluten and for my have-to-be dairy-free folks, it won’t work either. Sooooo…. we improvise. But yeh, if I had it my way, I would be doing shots of Buffalo-style blue cheese dressing, DAILY! haha 😉

Leave a Comment

Your email address will not be published. Required fields are marked *

STILL HUNGRY FOR MORE?

Sign up for the Tasty Yummies email list and receive notifications when new posts go live, plus get you’ll get exclusive offers, downloads, recipes and more!

DISCLAIMER: This website is written and produced for informational and educational purposes only. Statements within this site have not been approved by the FDA. Content should not be considered a substitute for professional medical expertise. The reader assumes full responsibility for consulting a qualified health professional before starting a new diet or health program. Please seek professional help regarding any health conditions or concerns. The writer(s) and publisher(s) of this site are not responsible for adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter.