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
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
Ingredients
- 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
Instructions
- 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.
Delish and better than regular ranch dressing!
I’m so glad you loved it!
This recipe is such a winner! I don’t usually care for store bought dairy free ranch, but this is so much like the “real” thing, I’ll never buy it again. I didn’t have coconut yogurt, so I added an avocado before blending with my stick blender. I am SO happy with this dressing, I haven’t stopped thinking of ways to use it since.
Thank you so much!
I just made this on recommendation from my nutritionist in my functional medicine program and it is so good! I definitely licked the jar clean and got as much as I could with the spoon after pouring it over the AIP chicken bacon ranch casserole on this site, which was sooo tasty. Thank you for this 🙂
Wow!! I am so impressed. I hate AIP recipes that call for coconut milk & still taste faintly coconuty. This did not! It was a crowd pleaser for a bunch of non-AIP eaters. I ran out of avo oil so I mixed with some olive oil, & used fresh chives rather than dried. This one is a keeper!!! I will literally never buy ranch again.
Oh also, I used all coconut milk cause I find coconut yogurt just too darn expensive. & the consistency was fab!
This recipe is FABULOUS! I’m not usually a fan of ranch, but it’s my (non-AIP) husband’s favorite. He loved it, and this recipe has converted me, as well. With all the yummy spices, you can’t even tell it’s non-dairy. I used Coyo “natural” flavor yogurt and Native Forest simple coconut milk. Thanks so very much!
Yay, thank you so much for letting me know you loved it!
I did the AIP diet a few years ago and could not find recipes for the life of me. This time around, I’m so thankful I found your site! This is the first recipe of yours that I’ve tried and I’m excited to make more. It thickened up to the perfect consistency after a day in the fridge. I enjoyed it all week on top of foods, but mostly as a dip for my vegetables. I’m obsessed with ranch and carrots. Thank you for making my favorite snack possible!!
This is AMAZING!! I’ve tried numerous other DF ranches out there and this is by far the easiest and best tasting I’ve found. Thank you! I did notice mine was a little thin at first but then it thickened up overnight in the fridge. Then I just sat it out for 20 minutes prior to using and it was perfect. Even my picky teen liked it.
I don’t have granulated garlic. Can I use garlic powder and how much. Like 1/2 tsp?
This recipe is amazing! I don’t usually comment on these things but this was worth it! I just discovered it las week and have already made 3 batches and am about to make a double batch now. The first couple times I used coconut milk only and it hardened in the fridge to a cream cheese like consistency which was perfect for dipping veggies. I stir fry a lot of veggies in garlic and olive oil. I added a few scoops of this and it melted down to a nice little ranch sauce. I. LOVE. THIS. STUFF. My mom, dad and sister all love it. I didn’t tell them it was “special” ranch dressing, I just let them eat it and they had no idea and commented that it was delicious. There is a really slight coconut after taste but I’ll take it in order to have a good, healthy, easy, dairy free veggie dip. Thank you!
Yay! thank you so much for taking the time!
I made this and it is very good . I had a ripe avocado I wanted to use up and added half to the recipe. No other changes. Very good recipe.
Yum! so glad you liked it!
Hello, do we use coconut milk in can or the coconut milk in carton for drinking? Thank you so much.
From a can 🙂
This is delicious! Thanks for sharing it with us.
Can I get an amen!? This stuff is amazing!! I used home-made coconut milk kefir for the yogurt.
Amazing!! I am making this for a steak salad we will be serving my in-laws tomorrow for lunch, and it tastes delicious – I tried some when I scraped the blender. Hehe. I didn’t have dried chives on hand, so I had to omit, but I plan to add some fresh cilantro tomorrow for some more flavor. I will definitely make this recipe again! Thanks for sharing.
Just found your site. Looks great. Would love to try this dressing, however we are not eating vinegars at this point. Do you think lemon juice would work? Or with that create curdling? I would be using just the coconut milk. Thanks for your insight ahead of time.
I’ve left it out to stay low histamine, and it was still great! You could try the lemon, I don’t think it would curdle. 🙂
Thanks! You have given me back my ranch! First time worked great. It was thin at first but thickened up nicely in the fridge. Second time making it it looked like cottage cheese. Tasted great but was chunky. Did i not mix it enough? Is there a way to salvage this?
Hmm, I’d guess the coconut milk wasn’t emulsified before you mixed everything. You could try melting it on the stovetop to see if the harder chunks of coconut milk release back into the dressing. Let me know if this works!
Yes. Heating it worked thank you!
Flavor is great! However, mine is rather thin….I used almond yogurt, because that is what I had on had. Would that make the difference? What would you recommend to thicken it up a bit? Thank you!!
Thank you for the comment! Even just the brand of yogurt will make a difference, I use a really thick – almost greek style yogurt. Next time you could try less coconut milk if you use the same yogurt. For the batch you have, I’d suggest adding just a teeeeeny bit of gelatin to see if that helps absorb some of the extra liquid. I’d start with a 1/4 of a teaspoon, let sit, and then add more if that doesn’t do much. You don’t want to add too much because it could start to clump together.
Do you have a salad dressing bottle to recommend? I’m looking at some 12 oz glass bottles on Amazon but thought I’d ask you first. For starters, 12 oz might not be big enough.
I am looking for glass bottle recommendations too.
It’s so delicious!
Um…so. I’m impressed. This stuff is legit!!! THANK YOU ?
You’re welcome!