Whole30 And Egg Free Ranch Dressing or Dip

Craving ranch dressing or dip but doing a whole30 and can’t have eggs? This Whole30 compliant and egg free ranch recipe will knock your socks off!!!

vegan ranch dressing


*This recipe is for those who need whole30 and egg free. If you are not doing an egg free whole30, i recommend my original ranch dressing recipe, which can be made whole30 or egg free, but not both.


After about 1 1/2 weeks into my Whole30 I wasn’t feeling much better so I started reading the book again and saw that if you have any kind of auto-immune issues it might be helpful to cut out eggs. So I took the plunge and decided to cut out eggs for the remainder of my whole30, not thinking it would be all that hard since I can have sausage and ham with my breakfast smoothie in the mornings and you can’t eat baked goods anyways. But wait…. aren’t there eggs in mayo, which I use every single week for the ranch dip during Wednesday Wing Night? – NNOOO!

There was no way I wasn’t going to have ranch dip during Wednesday Wing Night! So I found an egg free mayo recipe in the Whole30 book (mayo is the main ingredient in ranch dip which is typically made using eggs and oil) but it didn’t translate well to ranch dressing – it had a bit of a gritty texture and WAY too much coconut taste! It did however start me on the right track of coming up with the recipe below. I’ve been eating on it all week and can honestly say I don’t even miss the other dressing, the egg free version tastes just tastes like our regular ranch.

I used coconut cream as the base to give it a nice creamy texture and added olive oil to play down the coconut taste and give it a more authentic flavor which worked great! Then I added the ranch seasonings and voila – perfect egg free ranch, I’m SO excited! Now us egg-free people can have our cake and eat it too, or in this case – ranch dressing! I hope you love it as much as I do, it’s amazing 🙂

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Egg Free Ranch Dressing or Dip {Whole30, Paleo, Dairy & Soy Free}

*For coconut cream, place full fat canned coconut milk in the fridge for up to 24 hours, then scoop out the coagulated cream. I recommend the Sprouts brand or Thai Kitchen because some have a funny aftertaste. **It is important to use extra light tasting olive oil. If you use virgin olive oil your ranch will have a bitter aftertaste. Even some extra light olive oils though, can have a strong taste. I recommend using Filippo Berio Extra Light Tasting Olive Oil because of it's extra mild taste.
Course Condiment, Egg Free, Vegan, whole30
Cuisine American
Keyword dairy free ranch, egg free ranch, whole30 and egg free ranch, whole30 and vegan ranch, whole30 ranch
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 225 kcal
Author Cassidy


  • Coconut Cream from 1 Can of Full-Fat Coconut Milk approximately 1 Cup*, room temperature
  • 1/ 2 C Extra Light Olive Oil Filippo Berio brand**
  • 2 tsp. Lemon Juice
  • 1 tsp. Distilled White Vinegar
  • 1/2 tsp. Dried Mustard Powder
  • 1 tsp. Sea Salt
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Garlic Powder
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Dill
  • 2 Tbsp. Dried Parsley
  • Dash of Paprika
  • Filtered Water as needed to thin


  1. Make sure all your ingredients are room temperature.
  2. Place all ingredients except the olive oil in the bowl of a food processor and process until smooth. Very slowly, add the olive oil while running the food processor on high so it emulsifies and doesn't separate. If mixture looks like it separating, just keep processing on high and slowly adding the oil until it all comes together.
  3. Taste and adjust seasonings as needed.

Note-Texture slightly changes and thickens in fridge. If using as a dressing, thin before placing in fridge as it's hard to thin out once it has been refrigerated.

Nutrition Facts
Egg Free Ranch Dressing or Dip {Whole30, Paleo, Dairy & Soy Free}
Amount Per Serving
Calories 225 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 18g 90%
Sodium 514mg 21%
Potassium 393mg 11%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Protein 4g 8%
Vitamin A 3.3%
Vitamin C 14.7%
Calcium 9.1%
Iron 16.6%
* Percent Daily Values are based on a 2000 calorie diet.


Posted January 30, 2017 by Cassidy in AIP, Condiments, Egg Free, Milk & Cheese Substitutes, Nut Free, Paleo, Vegan, Whole30 / 0 Comments


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