Whole30 Dairy Free Ranch Dressing

Was ranch dressing the go-to salad dressing in anybody else's house? Veggies, wings, pizza, dip for potato chips, you name it we used ranch. We always used a particular brand too - y'all all know which one I'm talking about.

When I changed my diet and started to really pay attention to the ingredients in my food, ranch dressing went out the window. Have y'all seen the ingredients in ranch? The first ingredient in the brand I used to use is vegetable oil and it's filled with a ton of hard to pronounce preservatives. 

Initially, I just swapped the ranch for something like a homemade vinaigrette. Now don't get me wrong, there's nothing wrong with a good vinaigrette, but it can't replace ranch dressing. For one, you can't dip your buffalo wings in balsamic dressing so that's an obvious sign that they're not on the same level. I mean I guess you can, technically, dip your wings in balsamic, but honestly who wants to do that?! No judgement if that's what you're into though. 

Whole30 Dairy Free Ranch Dressing

Besides the crappy ingredients, y'all know I'm a big believer in making things from scratch if I can, so of course ranch dressing ended up on my list of things to make at home. I tried a lot of different versions, kept making tweaks, and finally ended up with a favorite that's super easy to make and that I think tastes great.

Now fair warning, this ranch is probably not as thick as you're used to, but the flavor is great if not better than the stuff you've been buying at the store. If you want a thicker, more dip like, consistency, then I'd recommend using coconut cream in replace of the coconut milk. Let me know if you have questions on that in the comments below and I'll be more than happy to answer! As always, let me know what you think when you make this! I LOVE hearing y'all's feedback!


Whole30 Dairy Free Ranch Dressing

Whole30 Dairy Free Ranch Dressing


  • 1/4 cup mayo (I used this)
  • 1/2 cup light canned coconut milk (I used this)
  • 2 cloves of garlic 
  • 1/4 cup tightly packed dill
  • 2 tbsp chopped chives
  • 1/4 cup loosely packed parsley 
  • 1 tsp salt
  • 1/2 tsp black pepper
  • juice of one lemon 


  1. Place all of the ingredients in a blender and pulse until well combined. Store in the fridge for up to a week. Enjoy!

Recipe adapted from Danielle Walker's Meals Made Simple