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Dressings

Dairy Free Ranch Dressing

 

If there’s one thing that’s been a non-negotiable in our fridge lately, it’s this homemade ranch dressing.

I’ve 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. It’s thick, creamy, packed with flavor—and somehow totally dairy-free. Whether we’re dunking fresh veggies after school, drizzling it over massive loaded salads, or slathering it on Chipotle chicken tacos (my personal favorite), it’s 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 staples—but the taste? Way better than anything you’ll find on a store shelf. Once you whip this up and give it a try, I promise: you won’t go back to bottled ranch again.

 

Dairy Free Ranch

This simple, fresh dressing is perfect for drizzling over salads, dipping veggies, or adding flavor to any meal.

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 –3 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 key—this 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 5–7 days.
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