Gluten Free Ranch Dressing Recipe

by Carol Kicinski on June 28, 2012

Gluten Free Dairy Free Egg Free Ranch Dressing It is ironic that often the food we love the most is the very food we must avoid the most. Personally, I was a gluten craving addict before going gluten-free. I know people with citrus allergies who always seem to want orange juice and my g-kid Julian is dairy intolerant but his all time favorite “food” is ranch dressing. Seriously, the kid will put it on pretty much anything – vegetables, fruit, gluten-free pizza, meat, chicken – you name it. I think I could even get him to eat liver if I offered it with some ranch dressing on the side.

I picked up a bottle of ranch dressing to check out the ingredients and OMG! The chemicals and artificial stuff in there was enough to ban it from my house forever even if the kid could have dairy.

So, I began mincing, mixing and munching and came up with a tangy, herby dairy free ranch dressing of my own. No funky ingredients, no dairy, no eggs and thanks to the new Vegenaise which is soy free, no soy.

What I love about this recipe is that it can totally be tailored to your own tastes and made your own. Like it more herby? Just add more herbs, and use any kind you prefer, dill would be great. Need it thicker? Just add more Vegenaise. Want more tang? Add a ¼ cup of Vegan Gourmet Dairy Free Sour Cream. Want a kick? Add some Tabasco. Anyway, you get the point.

What food do you crave that you really shouldn’t have?

Gluten Free Dairy Free Egg Free Ranch Dressing

Gluten Free Ranch Dressing Recipe

Ingredients

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

Directions

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.

Servings

This gluten free, dairy free recipe makes 2 cups of salad dressing.

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Categories:    Salads & Dressings

{ 39 comments… read them below or add one }

Julia June 28, 2011 at 1:12 pm

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.
:-)

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Carol Kicinski June 29, 2011 at 10:35 am

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

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Nicole June 28, 2012 at 11:24 pm

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!?!?

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Carol Kicinski July 13, 2012 at 9:24 am

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!

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GFree_Miel June 28, 2011 at 5:23 pm

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!

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Carol Kicinski June 29, 2011 at 10:35 am

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

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CassidyS June 29, 2011 at 10:09 pm

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.

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Carol Kicinski June 30, 2011 at 10:02 pm

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

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Nancy Cherven June 30, 2011 at 8:25 am

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!

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Carol Kicinski June 30, 2011 at 10:00 pm

Yes! Organicville ketchup – it is sweetened with agave – no hfcs! Here’s a link http://organicvillefoods.com/products/condiments/organic-ketchup/

Happy fourth to you and yours Nancy!
xo,
c

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Becca Gater July 25, 2012 at 10:16 am

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

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Nancy Cherven June 30, 2011 at 8:27 am

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

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Carol Kicinski June 30, 2011 at 9:58 pm

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

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Julia @ The Spotted Sparrow July 1, 2011 at 1:05 pm

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

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Carol Kicinski July 1, 2011 at 8:23 pm

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.

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Julia @ The Spotted Sparrow July 7, 2012 at 6:23 am

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

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Sandy July 1, 2011 at 4:27 pm

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!!

Sandy

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Carol Kicinski July 1, 2011 at 8:20 pm

Hi Sandy,

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

xo,
carol

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Pam Singer July 10, 2012 at 9:39 pm

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.

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Carol Kicinski July 12, 2012 at 10:32 am

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 :)

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Becca Gater July 10, 2012 at 10:02 pm

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.

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Carol Kicinski July 12, 2012 at 10:31 am

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!

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Dominique July 10, 2012 at 11:44 pm

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.

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Carol Kicinski July 12, 2012 at 10:30 am

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!

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Nancy Cherven July 21, 2012 at 5:59 pm

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.

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Megan @ MAID in Alaska July 22, 2012 at 12:21 am

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! ;)

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Carol Kicinski July 23, 2012 at 7:19 am

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

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Becca Gater July 24, 2012 at 7:57 pm

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!

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Carol Kicinski July 25, 2012 at 8:58 am

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!

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amcken August 6, 2012 at 1:13 am

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.

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Carol Kicinski August 6, 2012 at 1:08 pm

The new Veganiase products are soy free.

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Kelli D. August 11, 2012 at 10:03 pm

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.

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Carol Kicinski August 12, 2012 at 8:19 pm

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.

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Joan April 19, 2013 at 8:00 pm

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

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Carol Kicinski April 22, 2013 at 7:53 am

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

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Kelly E June 24, 2013 at 11:58 am

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.

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Carol Kicinski July 1, 2013 at 8:05 am

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.

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Astrea September 19, 2013 at 10:42 pm

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

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CarolKicinski September 20, 2013 at 3:54 pm

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

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