Homemade Dairy-Free Ranch Dressing (Whole30)

This Dairy-Free Ranch Dressing is a Whole30 and Paleo friendly version of America’s favorite dressing. We use it for salads and dips, for chicken nuggets, veggie trays, and more. If you tolerate dairy products, check out my original Ranch Dressing and Dip recipe. There are are a few store-bought Whole30-Paleo brands now available which I buy from time to time for convenience. However, homemade dressing tastes so much better. It doesn’t take too much time, it puts you in control of all the ingredients, and the dressing tastes so fresh and clean guests always ask about it.

Ingredients for a large batch of Dairy-Free Ranch Dressing (Whole30 & Paleo)

1 1/2 cups of mayonnaise (avocado oil based)
1 can of full fat coconut milk, optional (if not using, double the mayonnaise)
1/4 to 1/2 cup nut milk to reach your desired consistency (I use almond), optional
2 teaspoons of Dijon mustard
1 teaspoon of dehydrated garlic or one fresh garlic clove, minced
1 handful of dill
1 handful of flat leaf parsley
1 handful of chives (omit if not available)
1 tablespoon of fresh lemon juice
salt to taste
fresh cracked pepper (optional)

1. Gather all the ingredients.

2. Add coconut milk (if using), mayonnaise, and Dijon mustard to a large mason jar.

3. Squeeze lemon juice into the base mixture.

4. Chop dill, parsley, and chives and add to dressing along with dehydrated or fresh garlic.

5. Add a small amount of nut milk, if using. You can always add more for a thinner consistency. Cap the mason jar, shake vigorously, and keep in the refrigerator for an hour before serving. The longer it rests in the fridge the better the flavors meld together.

6. Spoon over salad and serve with veggies.

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Dairy-Free Ranch Dressing (Whole30 – Paleo)

This Dairy-Free Ranch Dressing is a Whole30 and Paleo friendly version of America's favorite dressing.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American

Servings 24

Ingredients

  

• 1 1/2 cups mayonnaise (I used avocado based)
• 1 can full fat coconut milk (or an additional 1 1/2 cups mayonnaise)
• 1/4 cup almond milk (or more depending on desired consistency)
• 2 teaspoons Dijon mustard
• 1 teaspoon garlic dehydrated
• 1/4 cup dill chopped
• 1/4 cup parsley chopped
• 1/4 cup chives (omit if not in season)
• 1 tablespoon lemon juice
• salt to taste
• fresh cracked pepper to taste optional

Instructions

 

• Gather all the ingredients.
• Add coconut milk (if using), mayonnaise, and Dijon mustard to a large mason jar.
• Squeeze lemon juice into the base mixture.
• Chop dill, chives, and parsley and add to dressing along with dehydrated or fresh garlic.
• Add a small amount of nut milk, if using. You can always add more for a thinner consistency. Cap the mason jar, shake vigorously, and keep in the refrigerator for an hour before serving. The longer it rests in the fridge the better the flavors meld together.
• Spoon over salad and serve with veggies.

Notes

This makes a large mason jar of dressing (perfect for a party or just to have on hand for a couple of weeks). You could half the recipe by using 1/2 a can of coconut milk and use the leftovers for something else, or by just using 1 1/2 cups mayonnaise plus a nut milk to reach your desired consistency instead. To make a large batch without coconut milk use 3 cups of mayonnaise and up to 1/2 cup of nut milk.

Keyword ranch dressing, salad dressing