Dairy-Free Keto Ranch Dressing

I grew up in the Midwest, southeastern Michigan to be exact, and we put ranch on everything. Pizza, casseroles, hot dogs, fish sticks, fries, all got a healthy dose of ranch dressing added to it.

While I’ve since moved to Colorado and my dietary habits have changed significantly, my need for a daily dose of ranch dressing still remains!

When I made the transition to an all real food, dairy-free, keto diet, I spent time brainstorming on the most delicious, easiest ways to get adequate healthy fats at each meal. Ranch dressing was at the top of the list.

Perfecting a homemade version of my favorite condiment became my mission in life because none of the store-bought ones cut it, in taste or in quality of ingredients. In order to recreate the flavor I expected without the rancid, processed, vegetable oils typically in store brands, I needed to take it upon myself to find the magic combo.

After just a few attempts, I had mastered the best homemade ranch dressing recipe ever! Immediately after sharing my ranch-covered salad photos on Instagram, the interest and requests came pouring in. Turns out, there are quite a few of you who are also ranch dressing-obsessed!

This recipe instantly became my most popular, most loved recipe and for good reason.

It is the go-to way that my Fat Burning Female crew is getting in enough fats to transition their metabolism to one that is fat-fueled. In fact, the biggest response I get from them after making the recipe is “Why didn’t I make this sooner?!” I recommend always having a batch on hand as a tasty, easy way to get more healthy fats into your keto lifestyle!

Notes: I’ve only ever made this using an immersion blender. This is the one I use, and I love it. I also use it to blend my coffee in the morning, so it gets its fair share of use! I have heard people have successfully used a regular blender or food processor to make this too, I just haven’t done so personally, so I cannot comment on the process.

This ranch is very temperature sensitive and will separate if exposed to too much heat or cold. I recommend keeping it in the door of your refrigerator, so it stays at a moderately cold temperature.