Homemade Classic Ranch Dressing Recipe

I’m obsessed with ranch dressing. When I set out to create this recipe I wanted simple, clean ingredients you likely already have in your kitchen. This easy dairy-free ranch delivers on flavor and convenience.

Although I usually favor fresh herbs, I kept this recipe pantry-friendly with dried herbs and common seasonings so you can make it without a trip to the store. It’s dairy-free and Whole30-friendly, but so delicious I use it year-round.

Simply add the ingredients to a blender—no chopping, no extra bowls—and blend until smooth. It takes less than five minutes to make and works beautifully as a salad dressing or a dip.

A few tips

• Use light olive oil rather than extra virgin. EVOO can make the dressing taste too oily; light olive oil gives a milder flavor and better texture.
• I recommend canned full-fat unsweetened coconut milk (look for coconut, water, and guar gum on the label). It’s pantry-stable for months—just stir before using because it separates in the can.
• If you prefer a thicker dressing, reduce the coconut milk or use the coconut cream from the top of the can.

If you prefer not to use a raw egg, try a mayo-based version instead that starts with a ready-made avocado oil mayo so you can skip the egg entirely.

Easy Ranch Dressing

This is the easiest ranch dressing you’ll ever make—ready in less than five minutes. It’s dairy-free (you won’t miss it), sugar-free, gluten-free, and Whole30 compliant.

Ingredients

• 1 egg, room temperature
• 1 1/4 cup light olive oil (not extra virgin)
• 3/4 cup unsweetened canned coconut milk (full fat)
• 1 1/2 tablespoons apple cider vinegar
• 2 1/2 tablespoons lemon juice
• 1 tablespoon dried parsley
• 1 tablespoon dried dill weed
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Add all ingredients to a blender and blend until well combined, about 30–60 seconds.
2. Drizzle over salads or serve as a dip. Store in the refrigerator and shake before using if separated.

Notes

• Do not use extra virgin olive oil—use light olive oil for a more balanced flavor and texture.
• If you want a thicker dressing, reduce the coconut milk or scoop the coconut cream from the top of the can.
• Eggs should be room temperature for proper emulsification; a cold egg can cause separation.
• You can refrigerate leftovers. Dressings typically keep as long as their ingredients do; this one has kept up to a week in my experience—shake before serving.

If you enjoyed this recipe, leave a comment below and tell me how you used it—on a salad, as a dip, or drizzled over roasted vegetables.