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.
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**
- 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!