Interested in a Whole30 ranch dressing recipe? This one is creamy, herby and delicious! Low-carb, dairy-free, paleo.
Healthy, dairy-free, low-carb ranch dressing
Ranch dressing has never been one of my favorite salad dressings. I used to pass it up in favor of the sweeter dressings, like honey mustard, raspberry vinaigrette and honey lime vinaigrette.
I was a total sugar addict back then. It’s amazing what grows on you when you eliminate processed sugar for awhile. I’m now a big fan of ranch, especially when it involves fresh herbs!
Dairy-free ranch is something I had to think long and hard about. Ranch dressing typically contains not only sour cream, but also buttermilk. Two ingredients you won’t find me consuming, especially not during Whole30!
This recipe replaces the dairy with mayo, coconut cream and a nut milk of your choice. It’s creamy, fresh and zesty, just like any ranch dressing should be!
Whole30 ranch dressing only takes a few minutes to make!
To make this tasty sauce, you’ll want to start by gathering your ingredients. You will need:
- Mayo, either homemade or store-bought. Be sure to use a reputable brand without canola or soybean oil. The best (and Whole30 compliant) ones contain either olive oil or avocado oil.
- Canned coconut cream. This helps to give the dressing a thick texture, similar to buttermilk.
- Almond or another nut milk of your choice. To help thin out the dressing, if you prefer a more pourable dressing, for a salad. This can be omitted or reduced if you plan on using it as a dip. Be sure to pick unsweetened if you don’t make it yourself!
- Dijon mustard
- Dill and parsley, fresh is best. Chopped finely.
- Juice of one lemon, fresh is best again!
- Garlic powder, salt and pepper
It’s really as easy as tossing all the ingredients into a bowl and mixing. Store in the fridge for 3-4 days, if you make the mayo yourself. Homemade mayo does not have any stabilizers or preservatives, so the raw egg will go bad rather quickly.
If you use store-bought mayo, then the dressing should last up to a week in the fridge.
I don’t like coconuts, can I substitute the coconut cream?
You can make your own cashew cream, which should work here as well. Make sure you blend it thoroughly so it is nice and smooth.
What about a substitute for the mayo?
Here are a few options:
- Mashed up avocado
- A vegan mayo, if the eggs are what bother you
- Plain coconut yogurt, or plain regular yogurt, if not dairy-free or Whole30
You may also enjoy:
Whole30 Ranch Dressing
- 1/2 cup homemade mayo, or compliant mayo of your choice (120 g)
- 3 tablespoons canned coconut cream
- 3 tablespoons unsweetened nut milk of choice or enough to achieve the desired consistency
- 1 teaspoon dijon mustard
- juice of one lemon
- 1 tablespoon freshly chopped dill
- 3 tablespoons freshly chopped parsley
- 1/2 teaspoon dried garlic
- 1/4 teaspoon sea salt
- 1/8 teaspoon freshly cracked pepper
- Add all ingredients together into a bowl. Stir ingredients together to blend. Store covered in the fridge for 3-4 days at the most, due to the raw egg in the homemade mayo.