This dairy-free ranch dressing and dip is thick, creamy, and ready in under five minutes.
This recipe builds on my popular Easy Ranch Dressing but simplifies it further: no raw egg needed. Using a high-quality store-bought mayonnaise provides the emulsification that an egg normally would, so the dressing comes together quickly and reliably.
The result is a rich, creamy dressing that also works beautifully as a dip. It will firm up more as it chills, so make it a day ahead when you want a thick dipping sauce for vegetables or wings. The fresh-herb flavor from dill and parsley gives it that classic ranch profile without dairy.
For the recipe you’ll need (full details below):
- Mayo
- Light olive oil (not extra virgin)
- Canned unsweetened coconut milk
- Dried herbs
- Seasonings
To prepare, combine all ingredients in a blender and blend until smooth. If you prefer not to use a blender, whisk everything together in a large bowl until well combined. Either method yields a creamy, ready-to-serve ranch.
What mayo is best?
Use your favorite store-bought mayonnaise or make a homemade version if you prefer. For those following Whole30 or paleo, Primal Kitchen Avocado Oil Mayo is a good option because it contains no dairy or added sugar and uses clean oils and organic cage-free eggs.
Can you use extra virgin olive oil?
No. Extra virgin olive oil has a strong, distinct flavor and a heavy mouthfeel that can overpower the delicate balance of a creamy ranch. Use light olive oil instead for a neutral taste and smoother texture.
Can you use avocado oil?
Yes, avocado oil can be used as a substitute if you have a high-quality version you like. Some avocado oils vary in flavor and stability, so choose one you trust.
Why canned coconut milk?
Canned unsweetened coconut milk helps keep the dressing bright and white while staying dairy-free. It contributes creaminess without imparting a coconut flavor when used in the amount called for. Avoid sweetened or “lite” varieties, which will change both texture and taste.
How to store this dressing
Store the dressing in an airtight container in the refrigerator. It will keep based on the shelf life of the ingredients; in my experience it stays good for about a week. Shake or stir before serving, as it may settle or thicken after chilling.
More dressing recipes:
Easy Ranch Dressing
Strawberry Basil Dressing
Easy Homemade Italian Dressing
Blueberry Dressing
Cilantro Citrus Vinaigrette
Dairy Free Ranch Dressing & Dip
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Ingredients
- 1/2 cup mayo, I recommend Primal Kitchen Avocado Oil Mayo.
- 1/2 cup light olive oil, Do not use extra virgin.
- 1/2 cup canned unsweetened coconut milk, Not lite or low-fat.
- 3/4 tbsp dried parsley
- 3/4 tbsp dried dill weed
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
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Add all ingredients to a blender and blend until smooth. Alternatively, combine ingredients in a large bowl and whisk until thoroughly mixed.
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Serve on salads or use as a dip. Chill to thicken if desired.
Notes
Do not use extra virgin olive oil for this dressing; choose light olive oil for a neutral flavor and smoother texture.
Store in the refrigerator in an airtight container. It keeps up to a week; shake or stir before serving.
The dressing thickens as it chills, so make it ahead if you want a thicker dip.
Nutrition
Calories: 164kcal,
Fat: 18g,
Saturated Fat: 4g,
Cholesterol: 3mg,
Sodium: 158mg
Nutrition information is automatically calculated and should be used as an approximation.
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