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overhead: spoonful of vegan salad dressing above small green bowl filled with more dressing

Spicy Vegan Ranch (Nightshade Free / AIP Option)

  • Author: Lindsay Cotter
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 8 servings 1x


This vegan ranch veggie dip (also a delicious salad dressing!) gets its spicy kick from horseradish. Make this nightshade free, AIP friendly recipe in only 5 minutes!

Makes 1 cup dressing/dip = 8 servings of 2 tbsp each


  • 1/2 cup canned coconut cream or milk (solid portion) 
  • 1/4 cup extra virgin olive oil or refined avocado oil (see note 1)
  • 1/4 cup vegan buttermilk (see note 2)
  • 2 tablespoons fresh minced chives or 1 tablespoon dried chives
  • 1 teaspoons fresh minced dill or 1/4 teaspoon dried dill
  • 1 teaspoon apple cider vinegar
  • 2 teaspoons pure horseradish (not sauce)
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion salt
  • sea salt, to taste
  • black pepper, to taste
  • 1 teaspoon Tabasco or other hot sauce of choice, to taste *omit for nightshade free/AIP


  1. Add ingredients to a glass or metal bowl and whisk to combine. 
  2. Pour into a glass jar, seal with lid, and refrigerate for 2-3 hours to enhance flavor before serving. Note: coconut cream thickens in the fridge. Best to stir with a spoon or let it sit for a few minutes at room temperature before serving.
  3. Will stay fresh in the fridge (sealed) for 1 week.


  1. For thinner dressing add 1-3 tbsp more olive oil.
  2. To make vegan buttermilk: Combine 1/4 cup unsweetened non dairy milk + 1 tsp vinegar or lemon juice. Mix and let it sit to curdle for 5 minutes. Works best using milk with high fat content.
  • Category: condiments
  • Cuisine: American

Keywords: vegan ranch, spicy ranch dressing, veggie dip, nightshade free, aip friendly, gluten free, low carb, paleo, Whole30

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