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

*If you're not doing an egg-free whole30, I recommend my original ranch recipe. It can be made whole30 OR egg-free - just not both.

Whole30 egg-free ranch dressing

While I loooove my original ranch dressing recipe, it can only be made either egg-free OR whole30. It can't be both at the same time because the egg-free mayo has added sugar.

This presents a problem if you're doing an egg-free whole30, which I try to do twice a year. While I do occasionally eat eggs, I find I feel much better without them. Hence, my egg-free whole30.

And there's no way I'm going without ranch dressing for an entire month! I mean, what am I going to dip my wings into on Wednesday Wing Night, lol!?!

Let me go ahead and get this out of the way now: This egg-free whole30 ranch isn't as good as my original whole30 ranch recipe. There, I said it!

While it's a very close second, it's just not quite as creamy as the original and it can be just a tad finicky. But hey, it's only 30 days! However, it's still very delicious and gives you your ranch fix to get you through 🙂

Here are the directions and all my helpful hints to ensure it turns out perfect:

Coconut cream

Instead of using mayo as a base, we're going to use coconut cream.

For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream.

I only recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may not separate well or leave an aftertaste.

Cold coconut cream doesn't mix well with olive oil to produce a creamy ranch, so you'll need to set the coconut cream on the counter and let it come to room temperature.

You can try heating it in the microwave or on the stove, but I caution you, it will melt really fast! If you do this be very careful not to melt it or make it too warm! It needs to be room temperature.

Olive oil

Keep in mind: The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil.

But not all extra light olive oils are the same – some brands of extra light olive oil still have a strong taste!

I recommend the Filippo Berio brand because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo to ensure it doesn't have a strong taste.

🔪 Instructions

Once the coconut cream is ready, add it to the bowl of a food processor.

You'll also add lemon juice, vinegar, mustard or mustard powder, sea salt, onion powder, garlic powder, pepper, dill, parsley, and a dash of paprika. Briefly pulse to combine.

Then, very slowly drizzle in some extra-light tasting olive oil. This will thicken the mayo, dilute the coconut taste, and make it rich and creamy.

If the mixture looks like it's separating, just keep going until to comes together.

Taste the ranch and adjust the seasonings if needed.

The ranch can be stored in the fridge for up to one week.

When stored, it will thicken quite a bit and separate. To thin, place in a small saucepan over medium/low heat. Whisk constantly until it thins and comes together.

Be careful, because it only takes a few seconds! You don't want a warm ranch, you just want it to thin out a tiny bit and come together

💭 Top tips

• For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may not separate well or leave an aftertaste.
• Cold coconut cream doesn't mix well with olive oil to produce a creamy ranch, so you'll need to set the coconut cream on the counter and let it come to room temperature. You can try heating it in the microwave or on the stove, but I caution you, it will melt really fast! If you do this be very careful not to melt it or make it too warm! It needs to be room temperature.
• The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same - some brands of extra light olive oil still have a strong taste! I recommend the Filippo Berio brand because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo to ensure it doesn't have a strong taste.
• The ranch can be stored in the fridge for up to one week.
• When stored, it will thicken quite a bit and separate. To thin, place in a small saucepan over medium/low heat. Whisk constantly until it thins and comes together. Be careful, because it only takes a few seconds! You don't want a warm ranch dressing, you just want it to thin out a tiny bit and come together.

If you’ve tried this Whole30 Egg-Free Ranch or any other recipe on the blog please let me know in the comments below!

Or be sure to FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!

📖 Recipe

Whole30 And Egg Free Ranch Dressing or Dip

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

4.75 from 4 votes

Print Pin Rate

Course: Condiment, Egg Free, Vegan, whole30

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 6

Calories: 214kcal

Author: Cassidy Stauffer

Ingredients

• 1 Cup Coconut Cream* room temperature (from 1 or 2 cans of coconut milk, depending on how much cream is in the cans)1 Cup Coconut Cream* room temperature (from 1 or 2 cans of coconut milk, depending on how much cream is in the cans)
• 1/ 2 Cup Extra Light Olive Oil Filippo Berio brand (see below)1/ 2 Cup Extra Light Olive Oil Filippo Berio brand (see below)
• 2 tsp. Fresh Lemon Juice2 tsp. Fresh Lemon Juice
• 1 tsp. Vinegar white or apple cider1 tsp. Vinegar white or apple cider
• 1 tsp. Dried Mustard Powder or Prepared Mustard dijon or yellow1 tsp. Dried Mustard Powder or Prepared Mustard dijon or yellow
• 1 tsp. Sea Salt1 tsp. Sea Salt
• 1/2 tsp. Onion Powder1/2 tsp. Onion Powder
• 1/2 tsp. Garlic Powder1/2 tsp. Garlic Powder
• 1/4 tsp. Ground Black Pepper1/4 tsp. Ground Black Pepper
• 1/4 tsp. Dill1/4 tsp. Dill
• 2 Tbsp. Dried Parsley2 Tbsp. Dried Parsley
• Dash of PaprikaDash of Paprika
• Filtered Water as needed to thinFiltered Water as needed to thin

Instructions

• Please see all the notes below before starting!
• Make sure all your ingredients are room temperature.
• 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 the mixture looks like it separating, just keep processing on high and slowly add the oil until it all comes together.
• Taste and adjust seasonings as needed.

Notes

• If you're not doing an egg-free whole30, I recommend my original ranch recipe. It can be made whole30 or egg-free - just not both.
• For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may not separate well or leave an aftertaste.
• Cold coconut cream doesn't mix well with olive oil to produce a creamy ranch, so you'll need to set the coconut cream on the counter and let it come to room temperature. You can try heating it in the microwave or on the stove, but I caution you, it will melt really fast! If you do this be very careful not to melt it or make it too warm! It needs to be room temperature.
• The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same - some brands of extra light olive oil still have a strong taste! I recommend Filippo Berio brand because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo to make sure it doesn't have a strong taste.
• The ranch can be stored in the fridge for up to one week.
• When stored, it will thicken quite a bit and separate. To thin, place in a small saucepan over medium/low heat. Whisk constantly until it thins and comes together. Be careful, because it only takes a few seconds! You don't want a warm ranch dressing, you just want it to thin out a tiny bit and come together.

Calories: 214kcal | Carbohydrates: 6g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Sodium: 343mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 111IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 2mg

Nutritional information is approximate and may vary.

Looking for more information on the keto diet? Check out these resources:

The Keto Diet: Everything You Need To Know

The Ultimate Guide To Keto Sweeteners

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