Allergen Free Ranch Dressing is a staple condiment in our house. We use it on vegetables, potatoes, tater tots, salads, pizza, etc. I’m sure you get the point! I wanted to create a dressing that was dairy, soy, nut, and egg free. So essentially this dressing is vegan! I began searching and trying different recipes but found them to be so complicated. A lot of dairy free recipes use coconut milk as the base and I didn’t like the coconut taste on my vegetables. Other recipes used eggs, which I didn’t care for either. So, I began experimenting and came up with my own recipe. I’ve used this recipe for several years now but recently I’ve made some changes. I wanted to share my updated recipe with you. Enjoy!
Allergen Free Ranch Dressing Tips
Recipe Base
Vegenaise-Soy Free Mayo is the base of this recipe, which I find in the refrigerated section at Whole Foods. I’ve tried other mayonnaise brands, but I find this is my favorite for this recipe. I really like how this vegan mayo tastes because it’s not too heavy or rich. If you use another mayonnaise brand for this recipe it will not taste the same, especially if eggs are in it. I’ve found that the mayonnaise brands that have eggs in them make this recipe very heavy. They also thicken the dressing too much after it’s chilled, which the Vegenaise doesn’t do. The consistency stays light and creamy. (FYI – I’m not affiliated with this brand, I just love it and want to share!)
Recipe Spices
After testing many spices, I came up with this spice blend. I recently started adding freshly chopped herbs to the mix. The fresh herbs really elevate this dressing to a completely different level! It’s an extra step, but it’s worth taking the time. When I meal prep for the week, I mix up a big batch of this dressing to keep on hand in the refrigerator because it will last a couple of weeks.
The lemon juice really brightens up the spices. You can use either freshly squeezed lemon or organic lemon juice concentrate. I’ve found that both work well for this recipe.
Recipe Tips
I add water to the recipe below for making the ranch dressing. However, if you want to use this ranch as a dip for chips, raw vegetables, or potatoes, do not add the water. By not adding the water the ranch will be the consistency of the ranch dip that we all grew up on.
This dressing is best when it’s chilled overnight, but if you need to serve it sooner just allow the dressing to chill in the refrigerator at least 30 minutes before serving. This ranch dressing pairs really well with my Barbecue Chicken Salad Recipe that you can find here.
I’ve been eating more dairy free recipes, which knocks out ranch, but I’m excited about this one and I hope you are too! What are some of your favorite dressings or condiments?
Dairy Free, Egg Free, Soy Free, Nut Free, Gluten Free Ranch Dressing
Ingredients
- 1 1/2 cups Vegenaise-Soy Free Mayo
- 1/4 cup water
- 2 tablespoons lemon juice
- 2 1/2 tablespoons chives, freshly chopped
- 2 tablespoons dill, freshly chopped
- 1 tablespoons parsley, freshly chopped
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/4 teaspoon pink Himalayan salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon red cayenne pepper
- 1/8 teaspoon paprika
Instructions
- Add the Vegenaise-Soy Free Mayo to a medium mixing bowl along with the water and lemon juice and whisk together.
- Chop the fresh herbs of chives, dill, and parsley.
- Next, add all the chopped herbs and spices to the mayo mixture and whisk all the ingredients together.
- Allow dressing to chill in the refrigerator for at least 30 minutes before serving, but is best if chilled overnight before serving.
- May store dressing in an air tight container in the refrigerator for up to 2 weeks.
