Condiment | Paleo | Whole 30
ByLisa JohnsonUpdated on
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Homemade Ranch Dressing is my all-time favorite, and apparently a lot of you feel the same way. My Dairy-free Ranch Dressing has been one of my most popular posts since it went live in August of 2013.
When I set out to create a Whole30 Ranch Dressing, I looked at my original recipe and realized that it was almost Whole30 compliant, I just need to make one small tweak.
Check outThe Ultimate List of Whole30 Recipesfor more healthy and delicious recipes.
It was already dairy-free, but regular mayonnaise contains added sugar…duht duht duhhhh. So I created my own Whole30 homemade mayo recipe and voila, a rich and creamy ranch dressing that is whole30, paleo, and keto compliant was born!!
Best of all, it is still super easy to makeusing simple ingredients that you probably already have on hand.
What you’ll need
- Unsweetened almond milk or canned coconut milk
- Apple cider vinegar – to create the “buttermilk” flavor
- Homemade mayonnaise or a store-bought Whole 30 compliant brand like Primal Kitchen.
- Fresh garlic
- Italian parsley
- Green onions or fresh chives
- White wine vinegar
- Sea salt and black pepper
Be sure to check out the detailed printable recipe card belowfor the full recipe
How to make Whole30 Ranch Dressing
Pour milk into a wide mouth mason jar, or bowl. Add the apple cider vinegar and allow to sit and “curdle” for 5 to 10 minutes. This is when I chop up my Italian parsley and green onions.
Add the mayonnaise, parsley, green onions, vinegar, garlic, salt and pepper.
This is just a standard “pint” size mason jar.Place the lid on top of the jar and shake to combine, or whisk ingredients together in a bowl.
BAM….it really is that easy to create a insanely delicious creamy ranch dressing that your entire family will love!
The kids won’t know the difference, although they will probably like it better, and you can feel good about making a dressing that contains clean ingredients and no preservatives or chemical additives.
Recipe Notes
- Whole30 Mayonnaise is not as thick as regular (Best Foods) mayonnaise, so this dressing is a bit more on the thin side. I still use it to “dip” my chicken tenders into, but your kids might make a bigger mess when dunking.
- Store dressing in the refrigerator, in an airtight container for up to one week. Vinegar kills bacteria, which is why ketchup lasts so long. It’s the breaking down of the green onions and parsley that matter, so use the freshest ingredients that you can.
- Technically boxed Unsweetened CashewMilk or AlmondMilk are not compliant, but I am severely allergic to coconut!! Substitute canned unsweetened coconut milk (Thai brand) to stay truly compliant or make your own almond milk at home. This is one area that I decided to not worry about, since I’m not using that much.
Now you are ready to make lots of healthy green salads, right? 😉 ThisClean Cobb Saladis Whole30 compliant if you leave off the Roquefort cheese, and use Whole30 approved bacon.
More Whole30 Ranch recipes
- Avocado Ranch Dressing– use Easy Blender Mayonnaise in any of these recipes to make them Whole30/Paleo
- Chipotle Ranch Dressing
- Bacon Ranch Dressing – use compliant bacon
- Everything Bagel Ranch Dressing
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Easy Homemade Whole30 Ranch Dressing
This easy homemade Whole30 Ranch Dressing is the best ever! It has fresh and delicious flavor and only takes a few minutes to make!
4.19 from 11 votes
Print Rate
Course: Condiment
Cuisine: American
Keyword: creamy ranch dressing
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 12 servings
Calories: 47kcal
Author: Lisa Johnson
Ingredients
- .33 cup unsweetened Califia Farms almond milk or canned, full-fat coconut milk
- 1 teaspoon apple cider vinegar
- 1 cup Whole30 approved mayonnaise no sugar added. or homemade
- 2 cloves fresh garlic pressed or finely minced
- 2 tablespoons chopped Italian parsley
- 3 tablespoons minced green onions
- 1 teaspoon white wine vinegar
- 0.5 teaspoon kosher salt
- .25 teaspoon fresh ground black pepper
Instructions
Pour milk into a mason jar, or bowl. Add the apple cider vinegar and allow to sit and “curdle” for 5 to 10 minutes.
Add the mayonnaise, parsley, green onions, vinegar, garlic, salt and pepper.
Place the lid on the jar and shake to combine, or whisk ingredients together in a bowl.
Store in the refrigerator until ready to use. Dressing can be used for up to 7 days, if it lasts that long.
Notes
- Whole30 Mayonnaise is not as thick as regular (Best Foods) mayonnaise, so this dressing is a bit more on the thin side. I still use it to “dip” my chicken tenders into, but your kids might make a bigger mess when dunking.
- Store dressing in the refrigerator, in an airtight container for up to one week. Vinegar kills bacteria, which is why ketchup lasts so long. It’s the breaking down of the green onions and parsley that matter, so use the freshest ingredients that you can.
- Technically boxed Unsweetened CashewMilk or AlmondMilk are not compliant, but I am severely allergic to coconut!! Substitute canned unsweetened coconut milk (Thai brand) to stay truly compliant or make your own almond milk at home. This is one area that I decided to not worry about, since I’m not using that much.
- Substitute vegan mayonnaise for a Vegan Ranch Dressing.
- This dressing will thicken in the refrigerator, thin with additional milk if needed.
Nutrition
Calories: 47kcal | Carbohydrates: 2g | Fat: 4g | Cholesterol: 2mg | Sodium: 148mg | Potassium: 13mg | Vitamin A: 85IU | Vitamin C: 1.3mg | Calcium: 12mg | Iron: 0.1mg
