Dairy Free Ranch Dressing
Dairy Free Ranch Dressing
Are you looking for a delicious dairy free alternative to ranch dressing? This dairy free ranch dressing has a creamy texture and tangy flavor, and is so delicious.
This dairy free option is great for those who are lactose intolerant, Paleo, vegan, or simply looking for a healthier and more creative way to dress up their salads.
Dairy free ranch is a tasty way to enjoy the flavors of ranch without the dairy. Use it to dress up your salads and veggies.
With its creamy texture and tangy flavor, dairy free ranch dressing is sure to be a hit with everyone who tries it!
If you need ranch seasoning to use in recipes, try out this one.
Tools to use for this recipe
For this Non dairy ranch dressing recipe you will need:
- large bowl
- measuring spoons and cups
- blender
- airtight storage container for leftovers
Dairy Free Ranch Dressing Ingredients
This recipe uses a few ingredients and fresh herbs.
- raw cashews, soaked overnight
- almond milk (or other unflavoured non-dairy milk)
- fresh lemon juice
- Dijon mustard
- garlic powder
- onion powder
- coarse salt
- ground black pepper
- chopped fresh parsley
- chopped fresh dill
- chopped fresh chives
How to Make Dairy Free Ranch Dressing
Begin by soaking the cashews in water in the fridge overnight or for at least 8 hours. When you are ready to use them, drain the water.
Rinse and pat dry the herbs. Destem the herbs by removing the leafiest portions from the stems of the dill and parsley. Discarded the stems and finely chop the herbs.
In a blender, add the drained cashews and the almond milk. Process on high until mostly smooth.
Next, add the mustard, garlic powder, onion powder, salt, and pepper to the blender. Blend until it is as smooth as you can get it.
Add the lemon juice. Blend until incorporated. Taste and adjust salt and lemon juice to the desired level of tang. The lemon juice helps it taste like buttermilk.
Add the chopped herbs.
Pulse several times until evenly distributed.
For best flavor, place in an airtight storage container and allow the dressing to sit in the fridge for at least 1 hour before serving.
How to store homemade dairy free ranch dressing
Can be stored in an airtight storage container in the fridge for up to 5 days.
Can I use almonds instead of cashews?
Not sure. I think you can soak and then puree almonds if you don’t have cashews. I have done this before to make dairy free cream cheese but it turned out grainy because I used a regular blender.
Can I use dried herbs instead of fresh?
Yes, but it won’t taste as vibrant. Use the ratio of 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
How to use this dressing
This dressing is perfect for salads but also for use as a veggie dip, something to dip chicken nuggets or chicken strips into.
Vegan Ranch Dressing
Yes, this ranch dressing is completely vegan since it contains no dairy.
More Condiment Recipes
- Creamy Mango Salad Dressing
- Maple Balsamic Dressing
- Easy Dairy Free Caramel
- Thousand Island Dressing
- 5-Minute Maple BBQ Sauce
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved this recipe, I would be really grateful if you can rate the recipe card and share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Dairy Free Ranch Dressing Recipe
Dairy Free Ranch Dressing
Are you looking for a delicious dairy free alternative to ranch dressing? This dairy free ranch dressing has a creamy texture and tangy flavor, and is so delicious.
Ingredients
- 1 cup/125g raw cashews, soaked overnight
- ½ cup + 2 tbsp almond milk (or other unflavoured non-dairy milk)
- 2-3 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- 1 tsp coarse salt
- ½ tsp ground black pepper
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
Instructions
- Begin by soaking the cashews in water in the fridge overnight or for at least 8 hours. When you are ready to use them, drain the water.
- Rinse and pat dry the herbs. Destem the herbs by removing the leafiest portions from the stems of the dill and parsley. Discarded the stems and finely chop the herbs.
- In a blender, add the drained cashews and the almond milk. Process on high until mostly smooth.
- Next, add the mustard, garlic powder, onion powder, salt, and pepper to the blender. Blend until it is as smooth as you can get it.
- Add the lemon juice. Blend until incorporated. Taste and adjust salt and lemon juice to the desired level of tang. The lemon juice helps it taste like buttermilk.
- Add the chopped herbs. Pulse several times until evenly distributed.
- For best flavor, place in an airtight storage container and allow the dressing to sit in the fridge for at least 1 hour before serving.
Notes
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 76Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 276mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 3g
Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She’s also a reiki master and crystal healer.
