Creamy, delicious, homemade dairy free ranch dressing is perfect for topping salads or dipping veggies! It’s bursting with flavor from fresh herbs and garlic.
We’re approaching salad season here…warm weather, lighter meals, and lots of fresh veggies will soon be the norm.
And what will you top your salads with this season? Do you miss creamy, dairy based dressings like blue cheese and ranch? Have you tried a bottled dairy free ranch dressing, only to be disappointed?
I have the solution – this homemade dairy free ranch dressing is just as creamy and flavorful as the dairy filled variety.
Loaded with flavor from fresh chives, fresh dill, and a good amount of garlic, this dairy free ranch dressing is just right for topping all of your favorite foods. Salads, fresh vegetables, chicken tenders and more are a perfect match for this homemade ranch dressing.
If you’d prefer a thicker texture, for dipping chips or vegetables, just use less non-dairy milk. This is a very flavorable dip, so beware – you’ll find yourself hovering over the bowl if you go that route.
I used Daiya brand cream cheese, Earth Balance Mayo, and So Delicious unsweetened coconut milk beverage. If you have brands of dairy free cream cheese, mayo, and milk that work better for your needs, go ahead and use them! It really shouldn’t make too much of a difference here.
This dressing is easily made in a blender, but you could use a food processor or even an immersion blender if that’s easier for you.
Fresh herbs and fresh lemon juice give this ranch dressing a nice bright flavor, and are preferrable to dried herbs. The garlic flavor does get stronger the longer this dressing stays in the refrigerator, so please be aware of that!
This ranch dressing is best consumed within 3-4 days.
I think you’ll love this dairy free ranch dressing. It’s:
- easy to make in a hurry
- perfect for your salad needs!
Disclosure: This post contains affiliate links.
Homemade Dairy Free Ranch Dressing
A creamy, flavorful, dairy free ranch dressing recipe that's perfect for your summer salads!
- ⅜ cup vegan cream cheese I used Daiya plain cream cheese
- ⅜ cup vegan mayonnaise I used Earth Balance Mindful Mayo
- ½ cup non-dairy milk I used So Delicious Unsweetened Coconut Milk Beverage
- 2 garlic cloves minced
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 Tablespoons fresh dill finely chopped
- ¼ cup fresh chives finely chopped
Put the vegan cream cheese, vegan mayo, non-dairy milk, garlic, lemon juice, salt, and pepper in a blender and blend on high speed until smooth.
Add the fresh dill and fresh chives and pulse a few times to combine.
Pour the dressing into a glass container and refrigerate until ready to serve.
Dressing should be eaten within 3-4 days.