This mayonnaise-based dairy-free ranch dressing delivers the fresh, herb-packed flavor of classic ranch without the dairy. Parsley, dill, garlic, chives, lemon juice, Dijon mustard, salt, and pepper combine to create a clean, vibrant dressing people always ask me about. It’s naturally Whole30, Paleo, and Keto friendly, making it a versatile option for salads, veggie trays, chicken nuggets, and more.
If you tolerate dairy, you can also try my original Ranch Dressing and Dip made with sour cream and buttermilk. I used to buy store-bought brands for convenience, now I make this version on a weekly basis. Homemade ranch simply tastes better and it’s better for you because it doesn’t contain dyes, gums, and preservatives. It takes only a few minutes to make, gives you complete control over the ingredients, and a batch will keep in the refrigerator for up to two weeks.
Ingredients for a large batch of The Best Mayonnaise-Based Dairy-Free Ranch Dressing (Whole30, Paleo, and Keto Friendly)
Note: if this quantity is too much you can cut this in half.
3 cups of mayonnaise (avocado oil based)
1/4 to 1/2 cup dairy-free milk to reach your desired consistency (I use almond)
1 teaspoon of Dijon mustard
2 fresh garlic cloves, minced
1 handful of dill
1 handful of flat leaf parsley
1 handful of chives (omit if not available)
1 tablespoon of fresh lemon juice
1 teaspoon salt, or to taste
1/2 teaspoon fresh cracked pepper, or to taste
How to make The Best Mayonnaise-Based Dairy Free-Ranch
Gather all the ingredients. Add mayonnaise and Dijon mustard to a large mason jar or medium-sized bowl. Chop dill, parsley, and chives and add to the dressing along with dehydrated or fresh garlic. Squeeze lemon juice into the mixture.
Add a small amount of nut milk, if using. You can always add more for a thinner consistency. Cap the mason jar, shake vigorously, and keep in the refrigerator for an hour before serving. The longer it rests in the fridge the better the flavors meld together.
Spoon over salad.
Or, serve with a vegetable tray.
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The Best Mayonnaise-Based Dairy-Free Ranch Dressing
Ingredients
- 3 cups mayonnaise (I used avocado based)
- 1/4 cup almond milk (or more depending on desired consistency)
- 1 teaspoon Dijon mustard
- 2 cloves garlic pressed or minced, or 1 teaspoon dehydrated
- 1/4 cup dill chopped
- 1/4 cup parsley chopped
- 1/4 cup chives (omit if not in season)
- 1 tablespoon lemon juice
- 1 teaspoon salt or to taste
- 1/2 teaspoon fresh cracked pepper or to taste
Instructions
- Gather all the ingredients.
- Add mayonnaise, and Dijon mustard to a large mason jar or medium-sized bowl.
- Squeeze lemon juice into the base mixture.
- Chop dill, chives, and parsley and add to dressing along with dehydrated or fresh garlic.
- Add a small amount of nut milk, if using. You can always add more for a thinner consistency. Cap the mason jar, shake vigorously, and keep in the refrigerator for an hour before serving. Alternatively, if you are looking for a thicker consistency, mix the ingredients in a small bowl instead of the jar. The longer it rests in the fridge the better the flavors meld together.
- Spoon over salad and serve with veggies.
Notes
- Half the amount of mayonnaise and use a can of coconut milk in its place.
- If you want even more control of the oils you can make your own homemade mayonnaise.
⭐️⭐️⭐️⭐️⭐️This dressing is out of this world good!
Thanks Trish!