Easy vegan ranch dressing that is top 14 allergen free! Tastes amazing and works as a dressing or a dip. Simple ingredients, amazing flavor.
When living with a lot of allergies or trying to live a vegan lifestyle, finding a good ranch dressing sounds like a unicorn. Let’s be real, a lot of store bought ranch dressings taste strange. I grew up in the Midwest of America and we take our ranch dressing seriously!
That’s why I am in LOVE with this recipe! It’s made from simple ingredients you probably already have in your fridge and pantry. It works as a dressing for on top of salads or as a dip for veggies, pizza, or chicken/cauliflower wings!
Free from: wheat, gluten, dairy, casein, eggs, fish, shellfish, soy, sesame, peanuts, tree nuts, coconut, corn, celery, and more
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Ingredients
Made with a few simple ingredients, this ranch dressing is so easy to whip up! You will need:
Greek Yogurt of your Choice – This gives the dressing the tang that ranch dressing has. Make sure it is a safe yogurt. Purchase a plain or vanilla flavor so that the other ingredients don’t have to compete for flavors. If you can’t find a safe greek yogurt, try out a safe mayo or sour cream as those will also work.
Milk of your choice – I like to use rice milk for it’s neutral flavor, but use your favorite safe milk.
Fresh or Dried Herbs – Onion powder, garlic powder, chives, dill, parsley, and salt
Instructions
In a medium sized bowl, mix together the greek yogurt, milk, and the herbs and spices. That’s it!
Depending on if you are using it for a dip or a dressing, you may want to add more or less milk to get the viscosity that you desire.
The best part about making homemade ranch dressing is that you can really customize it to your tastes. I prefer a ranch dressing with extra chives and less dill but that’s just me! Make it however you and your family crave.
This ranch dressing has had a weekly appearance in my fridge for over a year. It’s that good.
How to Store
Keep this dressing in an airtight container, a mason jar or any sealed bowl with a lid, in the fridge for a week. It won’t keep in the freezer.
Want more healthy recipes? Make sure you check out these.
Apple Cider Dressing (gluten free, vegan, top 14 free, paleo)
Easy Lemon Pasta Salad (gluten free, top 14 free, vegan)
Rainbow Veggie Bowls (gluten free, top 14 free, vegan)
Equipment
- mixing bowls
- mixing spoon
- measuring cups
- measuring spoons
- jar for storing
Ingredients
- 1 cup Greek Yogurt of your choice
- ½ cup Milk of your choice
- 1 tbsp dried chives
- 1 tbsp dried parsley
- ¼ tsp dried dill
- ½ tsp onion powder
- ¼ tsp garlic powder
- pinch salt
Instructions
- In a medium sized bowl, combine all ingredients and mix well. Add more or less milk depending on desired consistency. Mix until fully combined.
- Store in a sealed container in the fridge for up to one week. Enjoy!
Notes
Did you make this recipe?
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