Gluten Free Dairy Free Egg Free Ranch Dressing Recipe

Gluten Free Ranch Dressing Recipe


5 from 1 vote
Gluten Free Dairy Free Egg Free Ranch Dressing Recipe
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Gluten Free Ranch Dressing Recipe

Course: Condiment/Sauce
Cuisine: American
Servings: 2 cups
Calories: 627kcal
Author: Gluten Free & More


  • 1 cup coconut milk
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons white or apple cider vinegar
  • ½ cup Vegenaise
  • 2 teaspoons agave (or sweetener of your choice)
  • 1 teaspoon kosher or fine sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried mustard
  • ¼ teaspoon paprika
  • ½ teaspoon dried oregano
  • 1 clove garlic
  • 2 tablespoons chives , finely minced
  • 2 tablespoons Italian flat leave parsley , finely minced


  • Mix the coconut milk with the lemon juice and vinegar and let sit for 5 minutes. Whisk in the remaining ingredients until smooth and creamy. Refrigerate for at least half an hour to allow the flavors to meld and the dressing to thicken. Keeps well refrigerated for up to one week.


Nutrition Facts
Gluten Free Ranch Dressing Recipe
Amount Per Serving
Calories 627 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 25g125%
Sodium 1501mg63%
Potassium 271mg8%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 7g8%
Protein 3g6%
Vitamin A 591IU12%
Vitamin C 14mg17%
Calcium 34mg3%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Dairy Free Dressing Gluten-Free Gluten-Free Recipes Ranch Dressing
  1. June 28, 2011

    I crave cheese, ice cream and dairy of all kinds. Chocolate, too. My true allergies are banana, tomato, lemon, orange, dairy, chocolate, pecans and walnuts. I suspect coconut now, too, although I haven’t been officially tested for it-however I experience debilitating joint pain when I ingest anything pertaining to coconut.
    I’m sensitive/intolerant of gluten along with eggs, maple, honey and sugar.
    There are days I would “die” to eat pizza, but I don’t risk it bc of the potential consequences if I did (tomato, cheese, gluten). I’ve thought of making my own gluten, dairy, tomato-free pizza, but the fake cheeses available are either really not at all like cheese, or made with coconut milk.
    My major cravings usually involve dairy, eggs, sugar, or wheat bread.
    I went an entire year without cheating on any of those things, but have found it difficult lately to resist some of the cravings.
    You can’t pay me to touch lemons or bananas bc of how I react, but sometimes I’m tempted to suffer through the reactions to some of the other foods.

    1. June 29, 2011

      Wow, that is quite a list Julia. I hope that feeling better is the reward for sticking to your diet.

    2. Nicole
      June 28, 2012

      Wow!! After reading your allergies to food I know that I should stop having pity parties for myself! I am allergic to (so far!) wheat, soy, & peanuts! But I swear everything I use to love to eat has one if not all these ingredients:( quick question the joint pain how or who linked this with a food allergy, none of the many doctors I have seen have done that. They keep it separate & tell me I have fibromyalgia!! Which before I knew my allergies & was ingesting this food my joints hurt so bad it was like they were toxic to my body!?!?

      1. Gluten Free & More
        July 13, 2012

        Hi Nicole – it is always best to look at what you can eat instead of what you can’t! That’s what keeps me from my own pity party :) I think many people who are gluten intolerant have joint pain when they injest gluten. My doctor specializes in functional medicine so she is the one who put it together for me but I can tell you this – when I eat gluten my joints hurt, when I don’t, they don’t. Good luck!

  2. June 28, 2011

    I hate seeing food with all of that unnatural stuff in it. It’s so unnecessary. We try to keep an all natural household, but it’s difficult when some of our favorite foods are filled with high fructose corn syrup and chemicals. But this looks like a really great way for Julian to enjoy his favorite food. This is wonderful!

    1. June 29, 2011

      Thank you so much and yes, Julian is pretty happy!

  3. June 29, 2011

    This recipe looks great- I love your picture. I hate all the chemicals that are put in our foods too. It’s sometimes hard finding the time to make things from scratch but it’s worth it.

    1. June 30, 2011

      Thanks Cassidy and I agree, from scratch is often worth the time and effort!

  4. Nancy Cherven
    June 30, 2011

    I love making my own salad dressings…what an enticing way to have my hubby eat more salad!
    Just in time for the 4th! Thanks so much!
    My next triumph to find a recipe for ketchup without HFCSyrup? Do you have one for me, Carol?
    Happy and safe 4th of July to all! Ciao Bella!

    1. June 30, 2011

      Yes! Organicville ketchup – it is sweetened with agave – no hfcs! Here’s a link

      Happy fourth to you and yours Nancy!

    2. Becca Gater
      July 25, 2012

      In a pinch, Heinz make 2 varieties that are free from HFCS. Heinz organic and Simply Heinz.

  5. Nancy Cherven
    June 30, 2011

    Oh, By the way… I made the Cherry Cake….WOW! Love it and so will my Dad! Thanks.

    1. June 30, 2011

      Thanks for letting me know. So glad you loved it, let me know what your Dad thinks.

  6. Is there anything special about Vegenaise or can I use any vegan mayo substitute? I’ve never seen that brand in the UK.

    1. July 1, 2011

      Hi Julia, You can use any type of vegan mayo substitute they sell in your area, I just happen to really like the flavor of Vegenaise but use what you like.

      1. Thanks, Carol. Going to make some today. :)

  7. Sandy
    July 1, 2011

    Thanks for the wonderful recipe! It was just what I was looking for. But , I have one question: You did not specify what type of coconut milk. The thick canned coconut milk or the thinner boxed shelf stable coconut milk.

    Please clarify! Thanks!!


    1. July 1, 2011

      Hi Sandy,

      Use the thick coconut milk in the can, it will give you a nicer consistancy.


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  10. Pam Singer
    July 10, 2012

    Thanks for the motivation to try some new foods! I recently found out about my gluten intolerance, and am still learning so much each day! I was wondering how long the dressing lasts before it goes bad? I would be the only one to eat it at my house.

    1. July 12, 2012

      It lasted a week at my house, not sure if if would have lasted lnger or not because it was all gone! I liked it so much I put it on everything :)

  11. Becca Gater
    July 10, 2012

    Do you think I could use regular mayo? We are GFCF and try to avoid soy but aren’t vigilant about it. I just don’t know that we would eat all the Veganaise before it goes bad.

    1. July 12, 2012

      Sure Becca, if eggs are not a problem for you, regular myo is a perfectly good substitute. Stop back by and tell me what you think!

  12. Dominique
    July 10, 2012

    Yum! Thank you for this great recipe! I will try it soon. I have quite a few foods I can’t eat, but the latest and saddest is nightshades. Potatoes specifically. I REALLY crave potato chips, in fact I just grazed a handful of them at a party yesterday and when the tight chest and wheezing kicked in I was bewildered. That is how badly I want them, I’ll just forget completely. Really, that was probably the last time.

    1. July 12, 2012

      Oh I think that would be so hard for me too, being Irish, potatoes are like mother’s milk to me! But it it is always better to avoid the foods our bodies don’t like and feel good!

  13. Nancy Cherven
    July 21, 2012

    I knew this recipe was a winner before I started so I doubled it! Last nite before eating my salad, I added a splash of hot sauce for a kick!
    Thanks for the link for the ketchup!
    Your Cherry cake is my Dad’s new favorite! He ask me to say “Thank you” to you.

  14. You completely outdid yourself with this recipe, Carol! I made it tonight and it was a hit – everyone loved it. Thank you for the wonderful recipe! ;)

    1. July 23, 2012

      Thanks for letting me know Megan and I am glad you all liked it!

  15. Becca Gater
    July 24, 2012

    I made this yesterday for my niece’s bday party. Many of the guests are gluten and dairy intolerant so My sister wanted as many of the options to be safe for all. It was a HUGE hit! However, I did make a few modifications. I bought Goya canned coconut milk but I think you meant Cream of Coconut. The consistency of the canned milk was no different than the So Delicious I get. So I doubled the mayo to make it thicker. Also I remembered the parsley but forgot the chives so I doubled up the parsley. I had several folks ask for the recipe. Brava!

    1. July 25, 2012

      Hi Becca,

      There are a lot of variations in the thickness of cocnut milk – for this recipe I used Thai Kitchen which is thicker that the Goya but adding more mayo is a perfect solution. Don’t you love the fact that recipes can be tailored to suit what you have on hand and what you remeber :) Thanks for the feed back!

  16. amcken
    August 6, 2012

    It’s too bad there is SOY and CANOLA based mayo in this, both are horrible for health. Soy is only edible if it’s fermented and canola is not at all.

    1. Gluten Free & More
      August 6, 2012

      The new Veganiase products are soy free.

  17. Kelli D.
    August 11, 2012

    I have made this several times and love it! Not sure what happened with my last batch. The coconut milk and lemon juice and vinegar was sitting for it’s 5 minutes and thickening great, and then right before it was time to add the rest of the ingredients it had separated and become quit thin. I thought it might thicken again in the refrigerator but hasn’t. Any ideas how to save it?? I doubled the batch so I am doubly bummed.

    1. Gluten Free & More
      August 12, 2012

      Hmmm – did you try whisking the daylights out of it? I am not sure why it would have all of a sudden gotten thin but my first instinct would be to whisk. Let me know if that helps.

  18. Joan
    April 19, 2013

    Hey, just made this and it’s very liquidy. I thought this was for dipping veggies in. What did I do wrong.

    1. Gluten Free & More
      April 22, 2013

      Hi Joan. It is a dressing, like Ranch Dressing – if you like it thicker just add a touch more Vegenaise.

  19. Kelly E
    June 24, 2013

    I am totally going to try this!! I am on an elimination diet for an eosinophilic disorder and I didn’t know what I was going to do without my Ranch dressing. It is amazing how your whole life can change based on something as seemingly simple as a food allergy.

    1. Gluten Free & More
      July 1, 2013

      Enjoy Kelly and yes, I agree – your whole life can change drastically. The good news is that your life can totally change for the better as your health is restored.

  20. Astrea
    September 19, 2013

    Can you use almond milk in place of coconut? Coconut anything…not so much!

    1. CarolKicinski
      September 20, 2013

      Yes, you can use any kind of dairy free milk you like. Enjoy!

  21. Linda
    August 26, 2014

    I crave all thing gluten.. Toast, rolls, cinnamon buns, donuts, pasta. *sigh*

    1. Gluten Free & More
      August 28, 2014

      I feel you! It gets easier!

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