This Paleo Whole30 Ranch Dressing is thick, creamy, bright, and full of flavor. It’s simple to make with real ingredients, dairy-free, and perfect for dipping or dressing salads.
You won’t miss store-bought ranch once you try this. It comes together in minutes. I usually use my homemade mayo, but any paleo-compliant mayo works — just check labels for added sugar. A clean store-bought option can be convenient if you prefer it; homemade mayo is easy and more economical.
This dressing pairs well with casseroles, baked dishes, and snacks. I like it on Paleo Chicken Bacon Ranch Casserole, Buffalo Chicken Casserole (paleo), and Chicken Bacon Ranch Potato Skins, but it’s versatile enough for vegetables, salads, and grilled meats.
The rest of the ingredients are pantry staples: garlic powder, onion powder, salt, pepper, and dried parsley. When you first mix the coconut cream with mayo, use a whisk to smooth out any lumps — it only takes a minute. After chilling, the dressing firms up to a creamy consistency that’s thick enough to coat vegetables and salads, yet still easy to dip into.
This ranch is delicious, easy, and made with wholesome ingredients. It’s naturally gluten-free and dairy-free. Try making it once — it’s quick, healthy, and you’ll likely keep it on hand.
Want more Paleo Whole30 dressings and dips? Try these other recipes:
- Chipotle Mayo
- Caesar Dressing
- Whole30 Hummus
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Paleo Whole30 Ranch
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Ingredients
- 1 cup paleo mayo (homemade or store-bought)
- 1 14oz can coconut cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons dried parsley
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
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Whisk the mayo and coconut cream together until fully combined and smooth.
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Stir in garlic powder, onion powder, parsley, salt, and pepper. Whisk until evenly mixed.
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Refrigerate for at least 1 hour. The dressing will be thinner at first and will thicken as it chills.
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Makes about 2 ½ cups.
Notes:
Nutrition Information
