Creamy, herb-speckled ranch dressing that's allergy-friendly: AIP, Dairy-Free, and Gluten-Free can be whipped up in mere minutes in the blender. Serve this fresh, homemade ranch as a dressing or dip.
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My family honestly likes this dairy free ranch dressing better than the original goop because homemade tastes so much fresher (especially when you can use fresh herbs straight from the garden).
💭 Top tip
Since dry herbs are more concentrated than fresh, use triple (3x) the amount of fresh herbs called for in the recipe. Fresh herbs give the very best flavor!
Whether you opt for dry or fresh herbs, this homemade ranch comes together really quickly (about 10 minutes total) in the blender or food processor so there's no need for a cutting board. Just throw everything in the blender and let it whirl.
How to Make Non-Dairy Ranch Taste Traditional
Since this is dairy free, there's no buttermilk which is traditionally used to make ranch. To get that added tang we all love, I include lemon juice (or apple cider vinegar) added to coconut milk as a stand in. I also call for unsweetened coconut yogurt as a thickener, which also adds some depth of flavor.
🧂 Ranch Seasoning (Dried Herbs vs Fresh)
To make ranch seasoning or dressing, you can use triple the amount of fresh herbs or follow the recipe below which gives the proportions of dried herbs: chives, parsley, and dill. You will also need garlic and onion powder.
Where to Source Ingredients
You can find guar gum-free coconut milk online but if you can tolerate the guar gum, it's fine to use any brand in this recipe that you like. You can check for Harmless Harvest or Forager plain, unsweetened coconut yogurt in the refrigerated section of your grocery store. Be sure to check ingredients for allergens.
*While I recommend the yogurt stay in the recipe as a thickener, you can leave it out and replace with extra coconut milk if you must.
How to Store
Fridge: In an airtight container or jar, this ranch dressing will keep for up to 10 days in the refrigerator.
Ranch Dressing {Dairy-Free, AIP}
Equipment
- 1 bullet blender or regular blender
Ingredients
- ½ cup canned full fat coconut milk
- ½ cup plain coconut yogurt
- ¼ cup avocado oil not olive oil*
- 1 ½ tablespoons apple cider vinegar or lemon juice
- 1 tablespoon dried chives fresh herbs work, too
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon onion powder
Instructions
- In a blender, combine coconut milk, coconut yogurt, avocado oil, and apple cider vinegar and blend on high until fully incorporated. Add dried herbs, garlic, salt, and onion powder to the coconut mixture and pulse to combine. Pour into ramekins for dipping and store leftovers in the fridge in a sealed jar for up to 1 week.
Jayme Simonis says
Hey Sara Furcini, I have an avocado allergy. Would you recommend omitting the oil completely instead of trying to replace it with olive oil?
sara says
You totally can add the olive oil. Just blend the recipe then whisk the olive oil in. I just don’t want you blending olive oil because it gets very bitter when you blend it at high speeds. Food processor would be totally fine though to purée.