Gluten Free, Dairy Free, Soy Free, Paleo, Keto, Whole30 Option
This creamy dressing has the savory tanginess of traditional ranch made with healthier whole food ingredients! It's a 5 minute egg and oil emulsion that's brightened up with lemon juice, seasoned with dried herbs and spices with a hint of sweetness. You'll never go back to store bought again!
Why I Love This Recipe
Firstly, this delicious dressing is quick and easy to make! It's ready in only 5 minutes and lasts 2 weeks in the refrigerator. I typically double it every time I make it because we devour it so quickly!
Made with common pantry ingredients, this homemade dressing tastes so much better than store bought! Dairy Free Ranch Dressing has a fresh, bright, clean taste even the best quality store bought brand can’t compete with.
Make this recipe without milk to serve as a thicker, creamy dip for vegetables, chicken, or to use as a sandwich spread. Or, add some dairy free milk for a more drizzly salad dressing texture.
The best oil for this dressing
Extra virgin olive oil is too strong of a flavor for this recipe. Instead, choose light olive oil. When mixed with eggs, it emulsified creating the smooth creamy texture of this dressing.
What if I don't own an immersion blender?
While I typically use an immersion blender, a blender or food processor can also be used. It might take a little longer for the dressing to fully emulsify if using a food processor or blender. Be patient, make sure to start with room temperature ingredients and it will all come together.
Paleo/Whole30/Keto version
Finally, if you're paleo compliant choose lite coconut milk in this dressing. For a Whole30 version of this recipe use lite coconut milk and omit the maple sugar. Made as is, this recipe only has 1 carb per 2 tablespoon serving.
USING PASTEURIZED EGGS
Pasteurized eggs are heat treated to kill harmful bacteria that cause foodborne illness without cooking the eggs. In the past, I was able to find pasteurized eggs at local organic, health food stores and larger chains like Kroger. I did use them in recipes when I was pregnant. However, due to the most recent bird flu of 2024, the amount of pasteurized eggs available has significantly been impacted.
When they are available, they are also typically more expensive than unpasteurized eggs. Another way to minimize risk while being budget friendly is to pasteurize eggs at home. This link provides tips for 2 different methods.
I typically buy good quality organic free range eggs and have not splurged for pasteurized eggs since my youngest son was born. It's a matter of personal preference so do what feels right for your family!
Storage tips
Store Dairy Free Ranch Dressing refrigerated in a covered container up to 2 weeks.
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📖 Recipe
Dairy Free Ranch Dressing {Paleo, Whole30 & Keto Option}
Equipment
- 1 hand held immersion blender, blender or food processor*
- 1 12 oz or larger mason jar with lid or medium bowl
- measuring cups and spoons
Ingredients
- 1 egg room temperature** pasteurized eggs tips***
- ⅔ cup light olive oil or preferred neutral oil
- 2 tablespoon lemon juice
- 1 teaspoon dried parsley
- ¼ teaspoon dill weed
- ¼ teaspoon black pepper
- ¼ teaspoon dried chives
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 3 pinches salt
- 1½ teaspoon maple sugar omit for Whole30/keto
- 1½ teaspoon dairy free milk**** use lite coconut milk for paleo/Whole30
Instructions
- Place eggs through salt (leaving out maple sugar) in a 12 oz or larger mason jar or medium bowl.
- Use an immersion blender on MED-LOW and blend until creamy about 1-2 minutes. Stir in maple sugar and dairy free milk if desired. Serve right away or refrigerate in a covered container up to 2 weeks.
Kirk Trickett
I’ve tried this dressing this week with a homemade salad and had no idea this was dairy free. The taste and consistency were just like you would expect from a quality store brand. This is a great breakthrough for those raising children with special dietary needs.
Julie
This ranch dressing is delicious! It has the perfect amount of savory with a touch of sweet that completes it perfectly! Once again, Katie has brilliantly created a delicious, allergy friendly recipe!