This Paleo Whole30 Ranch Dressing is thick, creamy, fresh, and so delicious! Easy, comes together quick, and made with all real ingredients. Dairy free and loaded with flavor.
This Ranch Dressing is so good and you will not miss the store bought stuff at all! It is surprisingly easy and takes only a couple minutes to make. I use my homemade mayo in it, but you can also use a paleo store bought version, just check for added sugar. I know there is a clean version made by Primal Kitchen with no added sugar or any other unwanted ingredients. Homemade is easy and cheaper, but they both will work.
The rest is just some seasonings that you probably already have on hand. A little garlic, onion, salt, pepper, and parsley. So simple. When you first mix it, the best thing to use is a whisk because you will want to get all the little lumps out of the coconut cream. It will only take a minute, but is important to make smooth. It will set up in the fridge and turn thick. Not too thick where you can’t dip veggies, but not watery at all.
This is the perfect dressing to use for veggies, salads, meat, basically anything. It’s delicious, easy, and healthy! I know you’ll love it! Of course, this is gluten free and dairy free as well. Try it and see for yourself how simple homemade is- you’ll be hooked!
Looking for more Paleo Whole30 dressing and dips? Here a few more.
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Paleo Whole30 Ranch
Ingredients
- 1 cup paleo mayo homemade or store bought
- 1 14oz can coconut cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Mix mayo and coconut cream together with a whisk until fully combined.
- Add in the garlic powder, onion powder, parsley, salt, and pepper. Whisk to combine.
- Store in the fridge. It will be pretty thin at first, but will set up in the fridge.
- Makes 2 1/2 cups
Notes:
Dana says
Thank you! Thank you! Thank you! I recently found out my tummy and skin issues were from a dairy and egg allergy and have been feeling stuck with hummus and oil dressings. I just whipped up a batch of this and did my happy dance in the kitchen. It tastes great and I can’t wait to go to the store and get carrots to dip. I didn’t have coconut cream but used the top solid part of a coconut milk can and I used a little dill because I love it. So good.
Jessica DeMay says
You are so welcome, Dana!! 🙂 I’m so glad you found this recipe that works with your allergies. That top solid part on top is the cream, so you did it right. Thanks for trying my recipe and for the great feedback!
Jennk says
I just made this by skimming the cream off the top of the coconut milk in the can. It was delicious. My girlfriend and I were amaized how You can’t taste the coconut. Thank you for the recipe
Courtney says
I made this tonight, followed the recipe exactly, and mine tastes like coconut BIG time. Thoughts? The whole30 book recipe uses only 1/4c. Of the coconut cream. Have you made their version?
Jessica DeMay says
I’m sorry about that Courtney. You can try adding more seasonings to offset the coconut flavor. I have never thought it has a coconut flavor but you may be more sensitive to the taste. No, I haven’t tried their version because I’m happy with mine.