The Best Mayonnaised-Based Dairy-Free Ranch Dressing

This Ranch dressing made with mayonnaise, parsley, dill, garlic, chives, lemon juice, Dijon mustard, salt, and pepper tastes fresh and clean. The dressing tastes so good people always ask me for the recipe. Not only does it taste great, it’s a Whole30, Paleo, and Keto friendly version of America’s favorite dressing. So, we use it for salads and dips for chicken nuggets, veggie trays, and more. If you can tolerate dairy products, check out my original Ranch Dressing and Dip recipe made with sour cream and buttermilk. There are are a few store-bought brands which I buy from time to time for convenience. However, homemade dressing tastes so much better. It doesn’t take too much time, it puts you in control of all the ingredients, and you can make a big batch to last you two weeks.

Ingredients for a large batch of The Best Mayonnaise-Based Dairy-Free Ranch Dressing (Whole30, Paleo, and Keto Friendly)

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. (Note, you can substitute 1/2 the mayonnaise with coconut milk if desired). Squeeze lemon juice into the base 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 Mayonnaised-Based Dairy-Free Ranch Dressing

This Ranch dressing made with mayonnaise, parsley, dill, garlic, chives, lemon juice, Dijon mustard, salt, and pepper tastes fresh and clean. It's a Whole30, Paleo, and Keto friendly version of America's favorite dressing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American

Servings 24

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.
• 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. The longer it rests in the fridge the better the flavors meld together.
• Spoon over salad and serve with veggies.

Notes

This makes a large mason jar of dressing (perfect for a party or just to have on hand for a couple of weeks). You could half the amount of mayonnaise and use a can of coconut milk, if desired.

Keyword ranch dressing, salad dressing