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Dairy-Free Ranch Dressing (Lectin-Free)

Dairy-Free Ranch Dressing

Making a white, creamy salad dressing or sauce when you don’t eat dairy or cashews is not an easy feat. That’s why I feel this dairy-free ranch dressing recipe is quite an accomplishment. It’s delicious, and it passed all the tests in this house, including the two men who are not plant-paradox compliant and can eat any sauce or dairy they want (my dad and my husband). Read on to find out what the secret ingredients are.

Since I came to Romania, I’ve been buying organic almonds (much easier to find here than in Dallas) and soaking them. Both my dad and I love to have them as a snack, peeling them before eating them. Today I had quite a few soaked and decided to peel all of them in the morning. A meditative task, if you ask me.

What is ranch dressing made of?

Before I reveal all the ingredients, I used for this lectin-free and dairy-free salad dressing recipe, here is the reason why you don’t want to buy a ranch dressing. These are the ingredients in a store-bought: vegetable oil (usually canola and soybean), water, sugar, egg yolk, salt, nonfat buttermilk, natural flavors, artificial flavors, monosodium glutamate, disodium phosphate, vinegar and spices, and many more preservatives. Even the healthy versions are pretty scary.

Does ranch have dairy?

Yes, the traditional ranch has dairy. In fact, the main ingredients of the homemade ranch dressing should be milk, buttermilk, and sour cream, which can be made plant paradox friendly if you eat dairy, but what if you can’t eat dairy? In general, I had a hard time creating white dressings and sauces since I gave up dairy. Not only that, but I was also eating a low histamine diet, and even the non-dairy yogurt alternatives were out of the question. I’m still relatively low histamine, but I have reintroduced ingredients that make my life much easier, such as apple cider vinegar, lime, or lemon. These make a sauce like this dairy-free ranch dressing possible.

A homemade ranch dressing with blanched almonds and hemp seeds

I have tried to make a ranch before, but it was never so good that I wanted to share it. But this one is the perfect lectin-free, dairy-free ranch dressing. No cashews (which are not nuts anyway) and no dairy at all, but it’s creamy and full of flavor. Hemp seed milk is my favorite ever milk, and I make it often at home, so I decided to mix blanched almonds and hemp seeds.

I used garlic, onion, fresh parsley, dry dill, dry chives, salt, and black pepper for flavors. You can use fresh herbs if you have them. Dill and chives are not always easy to find, so I think using them dry is convenient. I like to use fresh garlic and onion, but you can also use onion powder. I’m personally not a fan of the powders, especially when the fresh version is readily available. For acidity, I added lemon juice and apple cider vinegar, and for fat and liquid, extra virgin olive oil and water.

Depending on your blender, you can start by adding less water and adjusting the quantity as you blend to achieve your desired thickness.

This homemade ranch dip will go with almost anything, but it will perfectly match my Mustard Sage Crispy Wing Platter.

Cauliflower Salad with Homemade Dairy-Free Ranch Dressing

And try this salad I just made today: 1/2 al dente boiled or steamed cauliflower, cut in small pieces; 1/2 cup pressure cooked chickpeas (can be replaced with sweet potato); 1 carrot, grated or cut in ribbons, one generous handful of parsley, chopped; kalamata olives, as much as your heart desires; and a 4-5 tablespoons of ranch dressing. Add more lime or lemon, apple cider vinegar, extra virgin olive oil, salt, and pepper, all to your taste. If you wish, you can also mix in some greens, such as arugula.

Cauliflower Salad with Homemade Dairy-Free Ranch Dressing

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Dairy-Free Ranch Dressing (Lectin-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
By Claudia Curici Serves: yields 2 cups
Prep Time: 15 minutes

A multi-purpose creamy and flavorful sauce or dressing.


  • 1/2 cup blanched almonds (soaked)
  • 1/2 cup hemp seeds
  • 1 garlic clove
  • 2 tablespoons chopped onion / 1 small shallot
  • 1 small handful of fresh parsley
  • 1/2 teaspoon dry chives
  • 1 teaspoon dry dill
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup filtered water
  • 4-5 tablespoons extra virgin olive oil
  • juice of one lemon
  • 1 tablespoon apple cider vinegar



TO MAKE BLANCHED ALMONDS: Soak almonds with skin in water, in the fridge, for about 24 hours. After soaking, skins will come off easily. If you buy almonds already blanched, soak them in cold water for about five hours before using them.


Add all the ingredients to a blender and combine until creamy and smooth. You can add more water if it needs more liquid. Adjust taste to your preference, adding more lemon juice, apple cider vinegar, salt, or pepper.


Store in a closed jar for up to 2 days in the fridge.

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  • Reply
    February 10, 2021 at 10:00 pm

    Think it Would be possible to substitute walnuts for the blanched almonds in your ranch dressing recipe? Can’t seem to do almonds yet. Thank you for sharing !!

    • Reply
      February 11, 2021 at 4:15 am

      Yes, you can use soaked walnuts or macadamia nuts xx

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