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Homemade Dairy Free Ranch Dressing

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If you’re looking for a delicious, homemade dairy-free ranch dressing or dip that is also healthy and gluten-free, then you’ve come to the right place. Ranch lovers around the world rejoice and throw a party!

By using a few simple ingredients like mayonnaise and non-dairy milk mixed with fresh garlic, green onions, and fresh parsley, you can make your salads and dips come alive with flavor!

Plus, it’s easy to make and can be stored in the fridge for up to a week – perfect for making ahead of time.

Homemade dairy free ranch dressing in a glass mason jar with a spoon sticking out the top, sitting in front of a green salad.

Creamy ranch dressing has always been my absolute favorite recipes, and this delicious dairy-free ranch dressing recipe is absolutely perfect whether you use regular milk or a non-dairy substitute. The whole family will love it!

What you’ll need

  • Dairy-Free Milk of your choice, such as unsweetened coconut, cashew, hemp, or a different plant-based milk of your choice.
  • Apple Cider Vinegar and white wine vinegar or any white vinegar that you have on hand. I use the two different varieties to keep the flavors from being too overpowering, but it is not necessary. Feel free to use one type if you prefer.
  • Mayonnaise – this can be homemade mayo, regular mayo, mayonnaise for a vegan ranch dressing recipe.
  • Fresh garlic cloves add tangy flavor! Use less if it is too much for you.
  • Fresh Italian parsley and green onions (or fresh chives) add the freshest flavor possible and are readily available at all grocery stores.
  • Ground Black Pepper adds a pop of spiciness and rounds out the flavors.
  • Sea Salt to taste.

Be sure to check out the detailed printable recipe card below

Homemade dairy free ranch dressing in a small glass pitcher sitting in front of a salad.

When I post a recipe as “dairy-free” I get a lot of emails asking how to make it with regular products, which is awesome I love your emails! I just thought maybe I could simplify things and make the recipe appeal to everyone.

Ingredients Outline Icon Teal.

If you love non-dairy ranch dressing recipes as much as I do, you need to try these too; Whole30 Ranch Dressing, Avocado Ranch Dressing, and Bacon Ranch Dressing

Dairy Free Ranch Dressing in a Mason Jar sitting on a green napkin with two salads in the background.

Serve with Whole30 Wedge Salad, Mason Jar Cobb Salad, or for dipping Fried Zucchini, Baked Buffalo Chicken Wings, or your favorite veggies into!

How to make Homemade Dairy Free Ranch Dressing

Pour apple cider vinegar into coconut or cashew milk. Let sit for 5 to 10 minutes to “curdle” and become buttermilk.

In a small bowl or glass jar, whisk/shake the together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, “buttermilk”, and pepper.

Whole 30 Ranch Dressing jar cookingwithcurls.com

Pour into an airtight container and store in refrigerator. Use within 7 days for best flavor.

Delicious Homemade Ranch Dressing! cookingwithcurls

This picture was taken right after I made it, I was loosing daylight. Once it chills for a few hours, it will be thick and creamy dressing just like you would expect a homemade ranch dressing to be. If the dressing becomes too thick, simply thin it out with a little bit of non-dairy milk.

How to make dairy-free substitutions

When I convert a recipe to dairy-free, I generally do not change the measurements unless absolutely necessary. This usually works, unless the composition of the substitute is completely different. It’s the same concept as using non fat milk in a recipe that calls for whole milk, it will be more diluted and not as thick.

Traditional ranch dressing is made with whole milk, so I substituted coconut milk or unsweetened cashewmilk (box in the refrigerator section) and the consistency is the same as the original.

Swaps to make recipes dairy-free:

  • Heavy Cream = Coconut Milk (can)
  • Whole Milk = Coconut Milk (box) or Cashew Milk in the refrigerator section
  • Non Fat Milk = Almond or Rice Milk
  • Half & Half = Half Coconut Milk (can) & Half Coconut or Cashew Milk (box)

Can you make ranch dressing with soy milk?

I originally made this dressing with soy milk, also a good substitute for whole milk…but there is a huge drawback. Soy milk is made from soybeans that contain flavonoid compounds called isoflavones that exhibit a weak-estrogenic activity when ingested.

The medical community is still arguing the effects of consuming soy for men and women alike. So I am limiting my consumption of soy milk until there is a better understanding of how it truly affects the human body. That’s just me, the choice is yours.

***Update – it turns out that my hormone imbalance, joint pain, and mood swings were being caused by soy, so I no longer go anywhere near it!!***

Can you make ranch dressing with almond milk?

Almond and Rice Milk are also great substitutes for dairy, but their viscosity is closer to that of non-fat milk. It all comes down to the recipe that you are converting and what roll the milk plays. If the recipe is a cake, it may need the additional fat that whole milk provides. Almond and rice milks have half the amount of fat as coconut or soy milks, so that needs to be factored in.

***Update – Califia Farms Unsweetened Almond Milk is thicker than the original versions and works perfectly in this recipe!!***

More dairy free salad dressing recipes

If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!


Homemade dairy free ranch dressing in a small glass pitcher.

Homemade Dairy Free Ranch Dressing

Ranch dressing has always been my favorite, and this Homemade Dairy Free Ranch Dressing recipe is absolutely perfect!
4.72 from 32 votes
Print Rate
Course: Condiment
Cuisine: American
Keyword: ranch, dressing, salad, recipe, homemade, dip
Total Time: 15 minutes
Servings: 12 Servings
Calories: 129kcal
Author: Lisa Johnson


  • .33 cup unsweetened CashewMilk or refrigerated coconut milk in a box
  • 1 teaspoon apple cider vinegar
  • 1 cup mayonnaise
  • 2 cloves garlic pressed or finely minced
  • 2 tablespoons chopped Italian parsley
  • 3 tablespoons minced green onions
  • 1 teaspoon white wine vinegar
  • teaspoon ground black pepper


  • Pour apple cider vinegar into cashew milk. Let sit for 5 to 10 minutes to “curdle” and become buttermilk.
  • In a bowl or jar, whisk/shake the together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, “buttermilk”, and pepper
  • Pour into container and store in refrigerator. Use within 7 days.


  • Califia Farms Unsweetened Almond Milk is thicker than the original versions and works perfectly in this recipe!
  • Store dressing in an airtight container, like a Mason jar, for up to one week. Do not freeze ranch dressing, it will not work!
  • If the garlic is too intense, try using one clove instead.
  • Ranch dressing thickens as it chills. If it gets too thick mix in a bit more dairy-free milk to thin.
  • If you do not need dairy-free dressing, substitute whole milk.
  •  I use the two different varieties to keep the flavors from being too overpowering, but it is not necessary. Feel free to use one type if you prefer.


Calories: 129kcal | Fat: 14g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 123mg | Potassium: 11mg | Vitamin A: 85IU | Vitamin C: 1.3mg | Calcium: 4mg | Iron: 0.1mg

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  1. We eat a lot of Ranch dressing in this house for salads, as a veggie and chip dip too! Can’t wait to try your homemade version Lisa. It looks beautiful!

  2. I recently developed a dairy allergy so I am SO looking forward to making this! Thank you, and keep the dairy free recipes coming!!

  3. This is wonderful! While I’m no allergic to dairy, I know a lot of people who are. I will be sure to pass along this recipe! I don’t really use coconut milk much but I’ve been seeing a lot of recipes that uses it as the main ingredient. I must try!

  4. I’ve been thinking I should start making my own salad dressings – with my boyfriend on a low sodium diet for high blood pressure and me having recently become lactose intolerant this sounds like a great recipe to try! It’s been pinned!

  5. Looks delicious, Lisa! Great photos! I’m loving how the creamy dressing pops against the dark, wood grain background. And that breakdown of dairy-free substitutions is such useful info. Thanks for sharing!

  6. Coconut milk always amazes me, because the flavor blends so well into so many recipes. I’m pinning this to attempt at some point. It seems a much healthier option than the store-bought stuff.

  7. Love ranch dressing! My first question was going to be whether or not I could use almond milk. See the answer, though. Definitely putting on the “try it” list.

  8. I made this ranch with my jalapeno bottle caps yesterday. It was a hit! Thank you for providing a ranch recipe that is dairy-free. (I made it mainly for myself.) My boys did not even mention the difference… because I never said anything! I mentioned you and this amazing recipe in my post today. Hope you don’t mind. I just love all of your recipes and your style, Lisa! (=

  9. Lisa,
    This looks really good! My girls have problems with dairy, so I switched over to Rice Milk. I now use it in every meal I make. I have never really noticed any big issues. However, I did try to make gravy the other day and the rice flavoring was really strong and it just never thickened up like it should. Anyway, thanks for the conversion chart. I think I’ll keep the coconut milk on hand for baking. I’d like to make your dressing, but I’d have to remove the garlic and the onion (which takes most of the fun out of all of our dishes). They have acid reflux as well, so no spicy, fatty or acidic foods allowed. I’ll do some experimenting w/ this and see how it goes. 🙂 Thanks for sharing!
    Gina @ Gina’s Craft Corner

  10. This was amazing! I made a big, chopped salad to go with it. Almond milk worked out great & I added a sprinkle of cayenne. I haven’t had dairy or ranch in months. Felt like I was cheating 🙂

  11. Loved this recipe – My son can not have anything dairy and he really liked this dressing. We have tried every dairy free ranch from the store with no success. He could not believe I was letting him eat ranch dressing on his salad. Thanks!!

  12. G’day! YUM! Healthy!
    Thanks for sharing at the Foodie Friends Friday Best of 2013 Party!
    Cheers! Joanne

    1. Officially, the FDA would say 3 – 5 days. I use it for two weeks and have never had any trouble. It contains vinegar, which kills bacteria and extends shelf life. 🙂 Thanks for stopping by Emma!

  13. I wonder…could I use “nayo-naise”; not sure I’m spelling it right. But it’s a no-egg mayo substitute. I’m sensitive/allergic to eggs (and milk– thus why I looked for non-dairy salad dressing recipes). Thx!

  14. OMG this is delicious!!! I used a vegan mayo to make this for my son (which tastes disgusting on it’s own) and then after following the rest of your recipe it tasted better than any restaurant ranch dressing I have had!!! Thank you so much!!!

    1. I am so glad that it worked for you Alison!! Thanks so much for letting me know. I have had people ask me in the past if vegan mayonnaise would work, and now I know. 🙂

  15. Just made this, and it tastes just like store bought! (ok, I haven’t had store bought in years, so this might not be an entirely truthful statement… – but it’s delish nonetheless)
    I subbed rice vinegar for white wine vinegar because I didn’t have any, organic parsley for Italian (same reason) but everything else it to recipe. I can’t wait to serve it to my dairy/nut/soy free friend at supper tomorrow!
    Thank you!

  16. Thank you so much! I have had a ranch craving for ages but never thought I would find a viable replacement, let alone something far superior to what I remember Ranch tasting like! My little boy liked it a ton too. Kudos to you!

  17. Thank you so much for putting this recipe up i am a teenager and it wasn’t until about 4 years ago that I knew I couldn’t tolerate anything with Lactose but then it came to find out thati can’t have casein or whey either so this recipe helps because the only dressing I enjoyed eating on my salad was ranch and now I don’t have to miss out

    1. Officially, the FDA would say 3 – 5 days. I use it for two weeks and have never had any trouble. It contains vinegar, which kills bacteria and extends shelf life.

  18. This sounds like it will be awesome. I was just wondering if you use sweetened or unsweetened coconut milk and what brand? Also, does it have a coconut flavor at all?

    1. Thank you Amie – I use whatever is in the refrigerator. 😉 I try to use unsweetened, but I have made it both ways. I use So Delicious and Silk, it doesn’t make a difference. The garlic does a really good job of covering up the coconut flavor! Even my daughter didn’t notice it, and she hates coconut. 🙂

  19. Thank you so much for sharing this recipe, along with all the extra helpful info! It’s so great to know appropriate substitutions when you’re trying to eliminate dairy, without eliminating some of your faves;)

  20. I have made two batches of this already. I am currently dairy and gluten free and this recipe is my go-to!! Thank you so much for creating this. You’ve saved me! My 4-year-old daughter doesn’t know the difference; she loves this too!
    God bless you,


  21. I love your recipe. However, I can digest mayonnaise well. Is there something I can substitute for the mayonnaise?

  22. I just found out I am lactose intolerant and have been pinning dairy free recipes for weeks. I finally made this last night and oh my! It was so creamy and rich. My husband loves ranch dressing and I think he will only use the bottle again if we are out of this! Thank you for a great recipe!

  23. Have you tried making this with canned coconut milk? I am doing the Whole30 and haven’t found a carton of coconut milk that does not have added sugar in it but I do have canned that I can use. Just curious. Thanks!

  24. I’m new to the dairy-free world, so I’m excited to see recipes such as the dairy-free ranch. Any idea how long it will last if refrigerated?

  25. I can have a smidge of vinegar but not a lot…could I use lemon juice instead and would it be a one to one substitution? What would you recommend? I could maybe do a 1/2 tsp of rice vinegar with the lemon juice …

  26. Oh my gosh. I have been wanting Ranch dressing like you wouldn’t believe. I have major food restrictions/allergies: soy, corn, dairy, gluten, all grains, sugars (even honey and natural sugars), no potatoes, and I can only eat 4 different fruits, and eat only coconut or safflower oil. Talk about tricky to find ANYTHING I can eat.

    I do have a question though– I’m not really supposed to eat mayo (surprise surprise), do you know of a healthy mayo alternative/version/substitute? I NEED Ranch dressing in my life. It’s the one thing I’ve been craving (well, that and alfredo sauce) and it would really really help me endure if I could have something delicious to eat.

    1. Wow Rochelle, I thought my allergies were bad! I am so glad that you found this recipe and you are one step closer to your ranch dressing dream, I do not however have any suggestions for healthy mayo. 🙁 I have never tried to make mayo at home, but I hear it’s really easy to do…I am just too lazy. 😉

    1. Hi Angelica, I would not use the coconut milk in a can, your dressing will be too thick. It has a higher fat content so your dressing will harden in the refrigerator and “could” turn into a solid mass.

  27. Is it possible to use homemade coconut milk (water and coconut) or the boxed kind has other ingredients that help with curdling? Thanks!

  28. Although I’m a committed dairy consumer, I like to collect diary free recipes to take care of guests with restrictions. Thanks for sharing at the #ThisIsHowWeRoll Link Party.

  29. This looks so delicious! Just in time for the upcoming salad season! Thanks for linking this to the This Is How We Roll Link Party. You are a link party favorite

  30. Mayonnaise is dairy. I have a dairy allegy. I really wanted to try this. Is there another option to make your “dairy free” ranch … Completly dairy free?

  31. I have made this a couple of times and love being able to have ranch that is dairy free. The first time that I made it, it was thicker (perfect for dipping veggies in) and then every time since every batch has been runnier (perfect for salads but not so much for dipping). At first I thought that maybe it was because the first batch I made with mayonnaise out of a jar and the others I made with squeeze mayonnaise out of a bottle but I have since switched back to mayonnaise out of a jar and it is still thin. Any suggestions on what I can do to make it thicker? Thanks!

  32. I can’t use mayo because of the eggs in it. Is there something I could substitute for that? My kiddo is gluten, dairy, egg, peanut free. Thanks

  33. I make this all the time. We love it! I cut down on the garlic and onions because it gives it quite a kick. I would like to add avocado to this recipe. Any suggestions?

  34. If the reason for needing diary free is lactose intolerance, could this be made with Lactaid instead of coconut milk … or would there be a consistency issue?

    1. I cannot drink Lactaid so I have never tried it in this recipe, Robin. For some reason it makes me sick, so I stick to non-dairy options. I would suggest giving it a try and see how you like it. 🙂

  35. 5 stars
    I absolutely love this recipe. I’ve been dairy free for ten years and gave up on filling the ranch void till I found this.
    I also love the milk sub guide given and have played with it a little. I love it with the boxed coconut milk but my favorite is to split the ‘milk’ portion between half coconut milk from the can and half from among milk it reminds me of an old ‘home style ranch’ consistency.
    Anyhow, love it!

  36. I dislike the taste of almond milk and coconut milk. I’m currently drinking soy milk, can I use soy milk for this recipe? Is the white wine vinegar necessary for this recipe? Seems like a lot of vinegar going into it with the addition of the apple cidar vinegar.

      1. It’s very tasty but VERY watery! It’s like trying to pour soup over my salad or dip my veggies in soup. Is there a way to thicken it up?

          1. Thank you Lisa. Any suggestions on how much milk to put in now? I don’t add the white wine vinegar. And I use soy milk. I use all the other ingredients.

  37. How is this dairy free if you add buttermilk? I want to try to make it but not sure what to substitute the buttermilk with to make it dairy free.

    1. Jvasquez are you illiterate? She clearly explains how to make the buttermilk sub and THEN has buttermilk in “”, you twit!

  38. 5 stars
    You can use rice milk and a bit of non-dairy yogurt or sour cream to make it thicker. If you use one of those, I wouldn’t make it into “buttermilk” as both of those things have lot of tang to them.

  39. 5 stars
    YEEEEEESSSSSS!!! This is so darn awesome. I have not had Ranch in 8 months and this is amazing! It’s so easy to make and it’s beyond anything I could have imagined. Every Sunday I will be making a batch of this for my salads during the week. This diet has been so stressful but this recipe is an amazing ray of sunshine. Thank you so much for sharing your magic!

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