This simple homemade Whole 30 Ranch Dressing is dairy free, egg free, AIP, and Paleo. Made with coconut milk, it's perfectly creamy and still has that irresistible, classic flavor! Use it as a veggie dip, a traditional salad dressing, or as a creamy sauce in other dishes.
It's no secret that I was totally ranch dressing averse for the rest of my pregnancy after my a little snafu in my first trimester (A.K.A….eating half a bottle of Primal Kitchen ranch dressing in one go! 🤢
I've since recovered my love for all things ranch! This ranch dressing makes a wonderful veggie dip, classic salad dressing, or as the sauce in recipes like my Bacon Chicken Ranch Casserole.
Is this Whole 30 ranch dressing healthy?
This Whole 30 ranch dressing has super simple ingredients! There are no added gums, sugar, or inflammatory oils like you might find in store-bought ranch dressing. Here are some of the healthy swaps in this Whole 30 ranch dressing:
Coconut milk & coconut yogurt
Coconut milk keeps this ranch dairy free, Paleo, Whole 30, and AIP! Plain coconut yogurt is the perfect thickening agent.
Can't find coconut yogurt? No worries! You can swap out the yogurt for another 1/2 cup of coconut milk. The dressing will be slightly thinner, but just as delicious.
Avocado oil is the perfect healthier swap for inflammatory oils like canola or vegetable oil. It's neutral enough not to influence the flavor too much.
You can use olive oil, but I find it leaves a slightly bitter taste. I prefer avocado oil in this dressing!
So while I may be averse to store bought ranch dressings… well, you can find me licking the blender clean after I make mine.
Don't believe me? Do a blind taste test and report back.
How to make this Whole 30, Paleo, and AIP ranch dressing
This Paleo ranch dressing couldn't be easier to make! You'll need a high speed blender and a glass container.
First, add your coconut milk, coconut yogurt, avocado oil, and apple cider vinegar in your blender. Blend until fully emulsified, meaning that the oil and vinegar are completely combined.
Next, add your dried herbs, garlic, onion powder, and sea salt to the mixture. Pulse a few times to combine.
And that's it! Store your dressing in a glass container with a tightly sealed lid.
How to store this ranch dressing
I recommend storing your ranch dressing in a glass container with a tightly sealed lid. A mason jar works wonderfully! It will keep in the refrigerator for up to one week (if it lasts that long!)
Can I freeze this dressing?
Because this dairy free, AIP ranch dressing does not contain buttermilk, it can be frozen! It may change the texture slightly, however, so I recommend only making as much as you know you'll use that week.
Other recipes you'll love:
Whole30 Ranch Dressing
- 1/2 cup coconut milk
- 1/2 cup plain coconut yogurt, see notes
- 1/4 cup avocado oil, see notes
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt
- 1/2 teaspoon onion powder
- Combine coconut milk, coconut yogurt, avocado oil, and apple cider vinegar in a high powdered blender. Blend until fully emulsified.
- Add dried herbs, garlic, sea salt, and onion powder to the liquid ingredients and pulse a few times to combine.
- Store in the fridge, in a sealed jar for up to a week.
Mine turned out runny. Any suggestions on how to thicken it up? Thank you.
tracy dawn leonard
uh. I cant eat this. not the recipe fault, I just dont like coconut milk in dressing. I am no longer strict AIP, so added some sour cream. Still nope. Feeling sorry for myself 🙂
I love this recipe with one small change, just a bit less vinegar. I will continue to use this recipe but with 1.5 tbsp of ACV, instead of the full 2 tbsp. It’s great on salads, meats, veggies… everything!
Only used coconut milk and still thought it was great!
This is delish! I am using it in your bacon ranch chicken casserole dish and will be making another batch for everyday!
Thank you for this recipe.
Killashandra B McFarlane
I just wanted to say thank you for sharing this recipe. I’m on day 30-ish of AIP and this sauce has really helped me stay on program. I was the kind of person who drenches everything in some kind of sauce, and most of the sauces I’ve bought that are AIP compliant have just not been to my taste. This recipe, however, is great and has been a life saver. It’s delicious and easy to throw on just about anything. So, thanks again!
I followed the directions exactly, and I found the apple cider vinegar to be overpowering! I made myself eat it because I spent so much on the coconut yogurt. Glad it worked out for others, though!