Out of the way, bottled Ranch dressing! This Whole30 Ranch is so easy to make, it’s thick and creamy, you will want to put it on everything. Drizzle it on top of salads, veggies, chicken fingers the list goes on….
Ever since I was a kid, I loved ranch dressing. The commercial options out there are laced with preservatives, msg, and words we have never heard of. The challenge is, how can we make a dairy-free ranch that tastes just as good or better? I have tried many different recipes, even whole30 compliant versions at the grocery stores, but nothing compares to this recipe!
When creating this recipe, I tested it out by comparing full-fat coconut milk verse almond milk. I concluded that coconut milk is a better choice. The higher fat content yields a creamier mouthfeel. My secret to taking this ranch to a new level is using tarragon, which gives a slight anise flavor. It's hands down my favorite herb to use. If you look at my other recipes, you may think I need a tarragon intervention!
What you need to make this recipe
Mayo- You can make my homemade avocado mayo or buy a Whole 30 complaint option.
Lemon Juice- Wakes up your taste buds and pairs perfectly with the herbs in this recipe.
Apple Cider Vinegar- I use in combination with lemon juice and coconut milk to create buttermilk.
Parsley- To add a touch of peppery flavor.
Dill- Has a deliciously fresh, and citrus-like taste.
Chives- Are a mild flavor reminiscent of their closest relative’s garlic and onions.
Tarragon- In my opinion, the secret ingredient here. It adds a small amount of anise flavor.
Onion powder and garlic powder- They add a savory flavor which makes this recipe so irresistible!
And sea salt- To make all the flavors pop!
How to make Whole30 ranch
- Make the buttermilk: add lemon juice and apple cider vinegar to the coconut milk. Let sit for 5 minutes or until curdled.
- In a bowl or food processor, combine mayo, herbs, onion powder, and garlic powder. Add in buttermilk until desired thickness, transfer to a container and refrigerate until ready to use.
Use full-fat coconut milk for this recipe. The high-fat content works perfectly for a creamy ranch.
Proceed with caution when adding buttermilk. I like to add a tablespoon at a time until I reach the desired thickness.
Tarragon is the secret herb in this recipe. Adding just a touch of anise flavor. Don’t overdo it with tarragon a little goes a long way.
Frequently asked questions
Can I use nut milk in place of coconut milk?
Yes, but it will give you a thinner ranch. Almond milk is the best choice since it has a mild flavor.
How long does this Whole30 Ranch last?
It has a 7-day shelf life, but it will be gone before then, trust me!
Are there any whole 30 mayo’s I can buy?
What pairs well with the ranch dressing?
Everything! I put it on chicken fingers, buffalo chicken salads, lettuce wraps, buffalo cauliflower bites, and jalapeno poppers.
Blend with an avocado to make a nice creamy dressing.
Marinate your chicken breast with ranch dressing to take it to a new level.
If you are in the mood for a dressing with some heat, add a tablespoon of sriracha, which is amazing with chicken tenders.
If you are looking to add a bit of smokiness, try a few pinches of smoked paprika.
Pin me for later!
- Make Buttermilk: In a small bowl, combine ¾ cup of full-fat coconut milk, 1 tablespoon of lemon juice, and 1 tablespoon of apple cider vinegar. Let sit for 5 minutes or until curdled.
- Combine mayonnaise, buttermilk, parsley, dill, chives, tarragon, salt, onion powder, and garlic powder to a bowl and whisk well. Transfer dressing to a mason jar and refrigerate.