Dairy-Free Ranch Dressing

"This is a delicious dressing, especially for those who can't tolerate dairy! If you can eat dairy, feel free to substitute sour cream or buttermilk for the soy milk mixture. Or use low-fat or fat-free mayo and this can be very healthy! Prep time includes time to chill."
 
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photo by goluanda_5529343 photo by goluanda_5529343
photo by goluanda_5529343
photo by Lizashawisgrateful photo by Lizashawisgrateful
Ready In:
45mins
Ingredients:
10
Serves:
12
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ingredients

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directions

  • Mix lemon juice and soy milk and let sit for 10 minutes. (An easier way to think about the measurement is to pour 1 1/2 tsp lemon juice into a measuring cup and add soy milk until it reaches 1/2 cup.)
  • In a large bowl, whisk together the mayonnaise, lemon juice and soy milk mixture, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
  • Cover and refrigerate for 30 minutes before serving.

Questions & Replies

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  1. Stephanie b.
    How long is this good for in the fridge? Thanks!
     
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Reviews

  1. crazeechristee
    Myself and my 2 daughters cant have soy, gluten or dairy and we have REALLY been missing Ranch! I used original almond breeze milk and I cut the dill in half......This is better than actual Ranch! Thank u soooo much! Its amazing how a little thing like Ranch has made us very happy!
     
  2. Becky M.
    I made this with fresh everything, so the substitution measure equivalent for fresh herbs is 3X dry herb measurement for the fresh herbs. I avoid gluten, soy, and dairy for both myself and my son. I discovered Coconaise... a mayo made from coconut oil... when I made this. Coconaise is thicker than mayo when refrigerated, goes on like soft butter, and I love the taste. Although this salad dressing recipe doesn't taste like store bought Ranch dressing, it has a delightfully fresh flavor. I like it BETTER than store bought ranch. I pureed it in my Blendtec and used it immediately. It has the consistency of ranch but is light green in color when fresh herbs are used. I preserved the remaining fresh herbs by chopping them, putting them in a small canning jar each and covering them with extra virgin olive oil before putting the lid on. I am interested to see how long they preserve their flavor for other recipes this way.
     
  3. Recipe4Love
    I made this with unsweetened almond milk because we can't have soy. I used Hain's Lite Safflower mayonnaise, added 1/4 teaspoon dried mustard (as mentioned in these comments) and doubled the garlic & onion powder. It was delicious! Did not need to let it sit for 30 minutes - it was thick enough! Thank you, Kree6528! :)
     
  4. goluanda_5529343
    I have been on a lactose and gluten free diet for months now and craving never stop. I am so very lucky to have come across this recipe because it is DELICIOUS and I am very hard to please! I made exactly as written but didn't have dried chives so tripled the amount with fresh chives. Absolutely amazing!
     
  5. Whitney Donohue
    We are starting the new year off by cutting out dairy and seeing if it makes a difference in some of our health issues. One of the big worries for my son was the lack of ranch dressing. But, oh, this is soooooo good, and so much better tasting than the bottled ranch dressings! thank you so much!<br/><br/>We used almond milk and also added dry mustard (as one of the commentors suggested). Perfect!
     
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Tweaks

  1. Recipe4Love
    (1) I made this with unsweetened almond milk because we can't have soy. Also... (2) I used Hain's Lite Safflower mayonnaise (3) Added 1/4 teaspoon dried mustard (as mentioned in these comments) (4) Doubled the garlic & onion powder (5) Did not let it sit in fridge before serving (6) It was delicious!!
     
  2. EricaLar
    My daughter has MSPI (milk/soy protein intolerance) and I'm pregnant with a son who will most likely also have it. My doc recommended that I stay away from anything dairy or soy. I've been DYING for a good ranch dressing to dip veggies into or put on my burgers. This is delicious. I made it with rice milk instead of soy milk. It's a little on the thin side, but no complaints. Very tasty and it definitely satisfies my cravings. Thank you so much for this recipe!!
     
  3. saylaveev
    I made this ages ago and totally forgot to review it. It was super for my lactose intolerant DH when he wants a "dairy" salad dressing. Instead of powers I use real garlic and onion and instead of soy milk we have a lactose free 1% milk. Tasted great.
     

RECIPE SUBMITTED BY

I'm a real estate agent in the lovely city of Rochester, New York. That's not what I expected to do with my life. I got my bachelor's in psychology, my masters in literacy education, and I taught high school special education for two years. Then I discovered that helping people find the homes of their dreams was my real passion. I've been doing it for over two years now and still absolutely love my career. Other than that, I have a very spoiled Border Collie mix named Bear that I adopted from a local shelter in spring '08. He's gorgeous and fun and brings me great joy. Now if only I could find a man like that... LOL!
 
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