Whole30 Dairy-Free Ranch Dressing and Dip Recipe
A creamy, tangy, and dairy-free Whole30 Ranch Dressing and Dip made with coconut milk and fresh herbs, perfect for salads or as a flavorful dip. This Whole30-compliant recipe eliminates traditional dairy while maintaining rich, herbaceous flavors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: About 1 1/3 cups
- Category: Dressing
- Method: No-Cook
- Cuisine: American
- Diet: Whole30
Ingredients
For the Buttermilk
- ¾ cup full-fat coconut milk
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
For the Dressing
- 1 cup mayonnaise
- ⅓ cup fresh parsley, chopped
- 3 tablespoons fresh dill, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon tarragon, chopped
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Make Buttermilk: In a small bowl, combine ¾ cup of full-fat coconut milk with 1 tablespoon of lemon juice and 1 tablespoon of apple cider vinegar. Let the mixture sit for 5 minutes or until it curdles slightly, mimicking the texture of buttermilk.
- Mix Dressing: In a larger bowl, combine 1 cup of mayonnaise, the prepared buttermilk, chopped fresh parsley, dill, chives, and tarragon along with ½ teaspoon each of onion powder, garlic powder, and salt. Whisk thoroughly until all ingredients are well incorporated.
- Chill and Store: Transfer the ranch dressing into a mason jar or an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Notes
- Use full-fat coconut milk to ensure the dressing has a creamy texture and rich flavor.
- Adjust salt and herbs according to taste preference.
- Store the dressing refrigerated and consume within 5-7 days for optimal freshness.
- This dressing is perfect as a salad dressing or a dip for vegetables and can be used in various Whole30 compliant meals.
