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!!!
*THIS RECIPE IS FOR THOSE WHO NEED WHOLE30 AND EGG FREE. IF YOU ARE NOT DOING AN EGG FREE WHOLE30, I RECOMMEND MY ORIGINAL WHOLE30 RANCH DRESSING, WHICH CAN BE MADE WHOLE30 OR EGG FREE AND VEGAN, BUT NOT BOTH.
Egg Free And Whole30 Ranch Dressing
After about 1 1/2 weeks into my Whole30 I wasn’t feeling much better. I started reading the Whole30 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 my homemade Whole30 mayonnaise, which I use every single week for the Ranch Dressing during Wednesday Wing Night? – NNOOO!
How To Make It
There was no way I wasn’t going to have ranch dip during Wednesday Wing Night! So I found an egg free mayo recipe (mayo is the main ingredient in ranch dip which is typically made using eggs and oil) but the coconut butter in the recipe didn’t translate well into ranch dressing. 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.
First, I used coconut cream as the base to give it a nice creamy texture. Then,I added olive oil to play down the coconut taste and give it a more authentic ranch flavor which worked great! After that I added some seasonings and voila – perfect 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 🙂
*THIS RECIPE IS FOR THOSE WHO NEED WHOLE30 AND EGG FREE. IF YOU ARE NOT DOING AN EGG FREE WHOLE30, I RECOMMEND MY ORIGINAL WHOLE30 RANCH DRESSING, WHICH CAN BE MADE WHOLE30 OR EGG FREE AND VEGAN, BUT NOT BOTH.
Whole30 And Egg Free Ranch Dressing or Dip
Ingredients
- 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
Instructions
- 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 mixture looks like it separating, just keep processing on high and slowly adding the oil until it all comes together.
- 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.
Notes
Nutritional information is approximate and may vary.
Pin Ranch For Later
Is this recipe also keto friendly?
Yes it is!!! If you can have mayo though, I recommend my Paleo And Whole30 Ranch Dressing – which is also keto! While I like this one, it was specifically created for those who are doing an egg free whole30 and can’t have mayo. So even though it’s good, I prefer the other one because it tastes more authentic 🙂 I hope this helps! If you try one of them please come back and let me know what you think!
-Cassidy
I’m actually confused about how much coconut cream to use. Do I open a can of full fat coconut milk and scoop of the cream? This doesn’t usually amount to one cup of coconut cream. TIA
Yes, you open a can of coconut cream and scoop out the cream. It doesn’t have to be exactly 1 Cup so if you’re a little short it’ll be fine. If it’s not even close though, you can use 2 cans to make the 1 cup. The brand I usually use has about 1 cup of cream, that’s why I put one can. I hope this helps!!
-Cassidy
How long will it last in the fridge? Thanks!!
What is the serving size?? 2 Tbl?? Thank-you
Hi Tammy! The serving size is 1/4 of the recipe, but I’d have to make it again and measure it out to know for sure. I would guess it would be closer to 3 or 4 Tbsp. though, because if I remember correctly, the recipe makes around 1 cup. Sorry I couldn’t be of more help!!!
-Cassidy
Have you tried just dumping it all in and blending like the original dump recipe?
I haven’t, sorry! If you give it a try let me know how it turns out!!
-Cassudt
Thank you! No way in Hell am I eating raw eggs in the regular dump ranch recipe.
This is amazing. I made this for some friends who are egg and dairy intolerant, and wow! Very tasty! Only changes I made: 1/2 clove fresh garlic instead of the garlic powder, omitted dill and chive because we don’t have any on hand. So good! Thank you for coming up with this!
Thank you Erin, I’m so excited that you liked it!!! Thanks for letting me know and for the nice review 🙂
-Cassidy
Could you leave out the onion powder, garlic powder, pepper, dill and paprika and have a “plain mayo”? I was going to use this over the best chicken salad.
Hi Karen B! You probably could, but I’ve never tried it so I’m not sure if it would have that classic mayo taste. If you try it, let me know how it turns out!!!
P.S. If you’re not egg free I have a good whole30 mayo recipe HERE 🙂
-Cassidy
WOW going to try this – thank you. i didnt want eggs in my salad dressing and its too expensive to buy the Whole30 compiant one.
Thanks Sue, let me know what you think 🙂
-Cassidy