If thereâs one thing thatâs been a non-negotiable in our fridge lately, itâs this homemade ranch dressing.
Iâve made it at least a dozen times in the past few weeks, and every time it disappears faster than I can blend up a new batch. Itâs thick, creamy, packed with flavorâand somehow totally dairy-free. Whether weâre dunking fresh veggies after school, drizzling it over massive loaded salads, or slathering it on Chipotle chicken tacos (my personal favorite), itâs become our go-to for everything.
What I love most is how simple it is to make with just a handful of pantry and fridge staplesâbut the taste? Way better than anything youâll find on a store shelf. Once you whip this up and give it a try, I promise: you wonât go back to bottled ranch again.
Dairy Free Ranch
Ingredients
- 1 egg
- 1/4 cup unsweetened almond milk
- 1/2 teaspoon minced garlic
- 1.5 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup avocado oil
- 2 â3 tablespoons fresh dill chopped
- 1 tablespoon fresh chives chopped
Instructions
- In a tall jar or mixing container, combine the egg, almond milk, minced garlic, apple cider vinegar, Dijon mustard, salt, and garlic powder.
- Blend using an immersion blender until smooth and creamy.
- While continuing to blend, slowly drizzle in the avocado oil. Adding it slowly is keyâthis helps the dressing emulsify and prevents it from breaking.
- Once the mixture has thickened to a creamy consistency, add in the fresh dill and chives. Blend briefly until herbs are incorporated.
- Transfer to a sealed jar or container and store in the refrigerator. Enjoy within 5â7 days.
