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Packed with loads of flavor, this homemade Dairy-Free Ranch Dressing is ready in just 5 minutes. It is made with pantry staples and is wonderful on salads or as a tasty vegan ranch dip.

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Ranch dressing/dip is a staple in many homes, but if you’re dairy-free, the options can be…less than ideal. As in, not good. Blah. Weird.

But this creamy homemade ranch dressing has that classic ranch taste without any dairy. It’s so good and so simple to make!

If you’re not dairy-free, you’ll want to check out our Yogurt Ranch Dressing recipe. You will also love our Avocado Ranch Dressing.

Ingredients & Substitutions

a bowl of vegan mayo, dairy-free milk, and herbs on a white board

This recipe uses:

*You can find instructions for making homemade cashew cream in this dairy-free chocolate ice cream recipe.

If you’d like to make this into a thicker vegan ranch dip (as opposed to a pourable dressing), add the cashew milk 1 tbsp at a time until it has reached the consistency you’re looking for.

How to Store Dairy-Free Ranch

I recommend storing your homemade ranch in an airtight container in the fridge. This recipe makes 1.25-1.5 cups, so a pint canning jar is an ideal size for storage.

Make Ahead Tip

Make Ahead Tip

Mix up a double or triple batch of all the dried ingredients and store them in an air-tight container for even easier homemade ranch next time!

Frequently asked questions

How long does homemade dairy-free ranch dressing last?

This dressing is best if consumed in 5-7 days, but we’ve enjoyed it for up to two weeks.

Can I use fresh herbs for this?

Absolutely! The recipe calls for dried herbs, but feel free to use fresh if you’d like.

You’ll need to use a 1:3 ratio for dry to fresh. So, instead of 1 tsp of dried parsley, you’d use 3 tsp (1 tbsp) of fresh chopped parsley.

Fresh herbs will alter the overall color of the dairy-free ranch. It will still taste delicious, but something to keep in mind if you’re trying to serve this to picky family members.

How to Use Dairy-Free Ranch

It’s obviously great on salads like Cabbage Chopped Salad and as a dip for fresh veggies.

It’s also the perfect companion for fun appetizers like Air Fryer Popcorn ChickenAir Fryer Pretzel DogsAir Fryer PicklesAir Fryer Green TomatoesMac and Cheese Egg RollsAir Fryer Pizza RollsAir Fryer Green Bean Fries, or Air Fryer Potatoes.

Pro Tips/Recipe Notes

  • If you use coconut cream instead of mayo, I recommend using a food processor or a blender for the smoothest results.
  • If you have a packet of powdered ranch dip mix that you prefer, feel free to use that instead of the listed seasonings.
  • Try fresh green (spring) onion or minced shallots instead of dried chives. Both will give you an amazing flavor, so let your spice cabinet and fridge dictate the end product.
  • You need to allow the vegan ranch dressing to sit in the fridge for a good two to three hours to really develop the flavor. 

vegetables, salad, and pita triangles on a white wooden board with small containers of homemade vegan ranch dressing.
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Dairy Free Ranch Dressing

Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Packed with flavor, this homemade dairy-free ranch dressing is ready in just 5 minutes. It is made with pantry staples and is wonderful on salads or as a vegan ranch dip.



  • Combine all ingredients in a small bowl and whisk together to combine. Place in the fridge for at least two hours to allow the flavors to fully develop.
    1/2 cup mayo, 1/4 cup cashew milk, 1 tsp dried chives, 1 tsp dried parsley, 1/4 tsp dried dill, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp sea salt, 1/8 tsp ground black pepper, 1/4 tsp celery seed, 1/2 tsp dried tarragon, 1/2 tsp white vinegar, splash of fresh lemon juice
  • Store in a lidded container in the fridge for 5-7 days.


  1. To use fresh herbs instead of dried, you’ll need to use a 1:3 ratio. For every tsp of dried, you’ll use 1 tbsp of fresh herbs.
  2. If using coconut cream, I recommend using a food processor or a blender for the smoothest results.
  3. You need to allow the vegan ranch dressing to sit in the fridge for a good two to three hours to really develop the flavor. 


Serving: 2tbspCalories: 80kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 1gCholesterol: 5mgSodium: 192mgPotassium: 15mgFiber: 1gSugar: 1gVitamin A: 344IUVitamin C: 3mgCalcium: 5mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Condiments
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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