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    Home » Egg Free

    Whole30 Egg Free Ranch Dressing or Dip

    Published: Jan 30, 2017 Updated: Jun 14, 2020 By: Cassidy Stauffer May contain affiliate links.

    Jump to Recipe Print Recipe

    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!!!overhead shot of ranch dressing in bowl with veggies

    *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.

    Jump to:
    • Whole30 egg-free ranch dressing
    • Coconut cream
    • Olive oil
    • 🔪 Instructions
    • 💭 Top tips
    • 📖 Recipe
    • 💬 Comments

    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

    close up of ranch in food processor

    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.

    dipping a carrot into ranch dip

    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!!!
    *Note- 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.
    4.75 from 8 votes
    Print Pin SaveSaved!
    Add to Meal PlanGo to Collections
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 6
    CALORIES :214kcal
    CARBS :6g
    FIBER :2g
    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/ 2 Cup Extra Light Olive Oil - Filippo Berio brand (see below)
    • 2 tsp. Fresh Lemon Juice
    • 1 tsp. Vinegar - white or apple cider
    • 1 tsp. Dried Mustard Powder or Prepared Mustard - dijon or yellow
    • 1 tsp. Sea Salt
    • ½ tsp. Onion Powder
    • ½ tsp. Garlic Powder
    • ¼ tsp. Ground Black Pepper
    • ¼ tsp. Dill
    • 2 Tbsp. Dried Parsley
    • Dash of Paprika
    • Filtered Water - as needed to thin
    Prevent your screen from going dark

    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.

    Add Your Own Notes

    Click here to add your own private notes.

    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.

    Nutrition

    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

    NET CARBS = Total Carbs - Fiber - Allulose - Xylitol

    Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.

    Looking for more information on the keto diet? Check out my

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    Cassidy is a certified keto and intermittent fasting health coach and a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of her family, she serves up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. She's passionate about creating healthy, allergy-friendly food that's just as good as the original!

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      Recipe Rating




    1. Christine says

      April 22, 2021 at 9:12 pm

      I so appreciate the work you've gone to for those with tough diet situations! As for the right olive oil, Filippo Berio in the notes, I didn't see if whether to get extra virgin or regular.

      Reply
      • Cassidy Stauffer says

        April 22, 2021 at 9:53 pm

        Hi Christine,

        Thank you so much! You need to buy Filippo Berio Extra Light Tasting Olive Oil so it doesn't have a strong taste. I hope this helps and you enjoy the recipe!!!

        XO,
        Cassidy

        Reply
    2. Penny Cothran says

      May 23, 2019 at 9:43 pm

      Is this recipe also keto friendly?

      Reply
      • Cassidy Stauffer says

        May 24, 2019 at 11:46 am

        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

        Reply
    3. Kim says

      March 04, 2019 at 3:54 am

      How long will it last in the fridge? Thanks!!

      Reply
    4. Kaley OMailia says

      January 17, 2019 at 10:32 am

      Have you tried just dumping it all in and blending like the original dump recipe?

      Reply
      • Cassidy says

        January 18, 2019 at 6:32 pm

        I haven't, sorry! I have a feeling it wouldn't turn out well though. You need the oil and cream to mix well and it might not do that if you dump it all in at the same time. Hope this helps!

        -Cassidy

        Reply
    5. Tara says

      January 07, 2019 at 8:26 pm

      Thank you! No way in Hell am I eating raw eggs in the regular dump ranch recipe.

      Reply
    6. Erin says

      October 28, 2018 at 11:18 am

      5 stars
      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!

      Reply
      • Cassidy says

        October 28, 2018 at 1:46 pm

        Thank you Erin, I'm so excited that you liked it!!! Thanks for letting me know and for the nice review 🙂

        -Cassidy

        Reply
    7. Karen B says

      September 22, 2018 at 7:12 pm

      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.

      Reply
      • Cassidy says

        September 23, 2018 at 2:09 pm

        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

        Reply
    8. SUE says

      August 01, 2018 at 4:13 pm

      5 stars
      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.

      Reply
      • Cassidy says

        August 02, 2018 at 1:30 pm

        Thanks Sue, let me know what you think 🙂
        -Cassidy

        Reply

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    Hi, I'm Cassidy! I'm a certified keto and intermittent fasting coach and am a mom of two teenagers, one of whom has autism and epilepsy. For the well-being of my family, I serve up easy, kid-approved recipes that are gluten-free and keto with many dairy-free and paleo options. I'm passionate about creating healthy, allergy-friendly food that's just as good as the original!

    More about me →

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