This Dairy Free Ranch Dressing is the perfect topping for a classic salad or great dip for chopped veggies. It’s so easy, all you need is to blend the ingredients!
Jump to RecipeFinding healthy salad dressings in not an easy task at the grocery store. Most dressing contain inflammatory oils, like canola or sunflower, because they are inexpensive. That also means the better options, with olive or avocado oil, cost significantly more. Most of the time, I can’t justify paying $7 for a bottle of Primal Kitchen dressing. So, I choose to create my own!
This Dairy Free Ranch Dressing resulted in a desire to make a Cobb Salad and avoid overpriced bottled dressings. I was surprised how easy it was to make! The ingredients are simple, paleo, whole 30 compliant and all you have to do is combine them in a blender for 60 seconds. Then, enjoy on a salad, with veggies, or Buffalo Chicken Tacos.
Ingredients
Another reason I’m a big fan of this dressing recipe is that most of the ingredients are something you probably already have in your pantry or fridge.
- Coconut Milk – it’s important to use the canned version to get the desired thickness, try and look for ingredients that don’t include lots of fillers – a little guar gum is fine
- Fresh Lemon Juice – I usually always buy lemons anytime I’m at the grocery store because they come in handy for recipes like this, my guess is you could substitute ACV or bottled lemon juice to the same effect
- Dijon Mustard – a staple in my fridge, yellow mustard could be used and I’d recommend adding a little extra lemon in that case
- Green Onions – if you’re in a pinch and don’t have some, it would be okay to omit them
- Garlic Powder – wouldn’t recommend substituting normal garlic because the flavor would be overwhelming
- Dried Dill – the start of the show when it comes to ranch dressing
- Salt – feel free to adjust the amount to your liking
Making Dairy Free Ranch Dressing
There’s not much to say here, since the recipe is oh so easy. I can share a few pointers though…
If using gum-free coconut milk, I recommend warming the can before opening. Place the can in a sauce pan with a little water, place on the stove and heat on low until the can is slightly warm and you can hear the liquid when you shake it. Not necessary but it can help loosen the cream that settles at the top.
You don’t necessarily have to blend the ingredients, if you don’t want to hassle with the blender. Just combine everything in a mixing bowl and whisk together. In that case, just the above tip to liquify the coconut milk. The green onions are going to be the trouble here though, so either omit (for a little less flavor) or finely chop them before adding into the mixture. This might create a bit of a crunch, if you don’t mind that.
It’s a great idea to prepare this ahead of time! Store this dressing in an airtight container in the fridge for up to four days.
Easy Dairy Free Ranch Dresssing
Ingredients
- 1 cup canned coconut milk
- ¼ cup fresh lemon juice
- 3 tsp Dijon mustard
- 3 green onions roughly chopped
- 2 tsp garlic powder
- 1 tsp dried dill
- ¼ tsp salt
Instructions
- Add all of the ingredients to a blender and blend on high for 60 seconds.
- Enjoy on a salad! Or refrigerate and serve cold for a thicker texture (more like a dip).
