Dairy-Free Ranch Dressing
This Dairy-Free Ranch Dressing is full of the flavor of fresh dill, garlic, and green onions. It adds pizazz to your salad with every drop. Just 5 minutes to make, and it’s so much better than store-bought.
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For a refreshing dairy-free salad dressing, or just have a house full of ranch lovers, you are in the right place. This vegan ranch recipe is made with simple ingredients that are full of flavor. It is the perfect dip, great on grilled chicken, and delicious on top of a garden salad. You can use it in your favorite ways that you normally use classic ranch dressing.
For more dairy-free dressings, try my Balsamic Citrus Vinaigrette and Pesto Salad Dressing.
Ingredients
- Scallion – Using scallions is great because they have a vibrant onion flavor. Green onions perfect for covering the taste of coconut. In a pinch, you can use onion powder.
- Garlic – I’m a garlic fanatic anyway, but it’s a must with this dressing.
- Dill – Using a little bit of fresh dill has a great classic ranch flavor! Use fresh herbs whenever possible but dried herbs can work when needed. If you have fresh chives on hands add some of those too.
- Coconut Milk – You need to use canned coconut milk.
- Mayo – Mayo helps give this a creamy consistency. To keep this vegan make sure to use vegan mayonnaise.
- Seasonings – Garlic powder, kosher salt or sea salt, and black pepper are the only seasonings you need.
See quantities in the printable recipe card.
How To Make Dairy-Free Ranch Dressing
First Step: Combine the scallion, dill, and garlic in a food processor or high-speed blender and pulse until chopped.
Second Step: Add in the coconut milk, mayo, and seasonings. Mix again. Taste test and tweak the seasonings as needed.
Keep the paleo ranch dressing in the fridge in a mason jar or other airtight container until you are ready to eat it. For the best results, chill for at least a few hours for the flavors to meld.
Variations
- Jalapenos – In the mood for some spice? Add in some fresh jalapenos during the first step. Make sure to remove the seeds and membranes, though.
- Avocado – To make the ranch dressing ultra-smooth and creamy, add in 1/2 of an avocado. You’ll need to squeeze in a little bit of lime or lemon juice to make sure it doesn’t turn brown.
- Spices – Add flavor with your favorite spices. Cumin, cayenne pepper, chili powder, or anything else you like can work. I use these in my Southwest Ranch Salad Dressing.
- Tang – If you like your homemade ranch dressing with tangy flavor you can add a teaspoon or two of apple cider vinegar, dijon mustard, pickle juice (Dill Pickle Salad Dressing is fantastic!), or fresh lemon juice.
- Ranch Dip – If you don’t need a vegan option, try my Buttermilk Ranch Dip that uses regular mayonnaise, sour cream (or Greek yogurt), and buttermilk powder.
Common Questions
Obviously, you can add this homemade dairy-free ranch dressing recipe to a salad. OR you could eat it with a whole bunch of other foods. I wanted to share a few ideas on foods to eat with ranch.
Veggies: Whether you are eating some fresh veggies or roasting them, adding a touch of ranch dressing takes them to the next level. This is a great tip if you have kiddos that don’t like veggies. You can talk them into it easier when ranch is involved. 🙂
Fries: Add ranch to your go-to keto fries recipe, or check out my low carb keto fries recipe. Fries in ranch is food heaven.
Chicken: Ranch dressing and chicken are a dream team. Don’t believe me? Dip these healthy baked chicken tenders or my easy blackened chicken tenders in the ranch, and you’ll see.
As long as you keep the ranch in a sealed container and refrigerated, it will usually last 5-7 days. In some cases, even longer. Just remember to keep it chilled on ice if it’s going to be sitting out for very long.
Want more dairy free recipes? Click here! I have over 175 recipes that or dairy free or have a dairy free option!
Dairy-Free Ranch Dressing
Ingredients
- 1 scallion
- 2 cloves garlic
- 1 cup fresh dill
- 1 can coconut milk
- 1 cup mayo
- 1 tsp roasted garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Combine the first three ingredients in a food processor and pulse until finely chopped.
- Add the rest of the ingredients and pulse until well mixed.
- Store in the fridge.
Notes
Nutrition
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Originally Published March 8, 2018. Revised and Republished July 11, 2025.
