Homemade Paleo Ranch Dressing

When you eat a diet with more whole foods, a good dressing or sauce like this ranch is a gamechanger. I use this stuff on everything. It is very budget-friendly and tastes awesome! My kids say it is the best ranch they have ever tasted. To me, it tastes like that ranch you get at restaurants that you just know they make themselves because you can’t ever find one that tastes as good in the store. Made with healthy fats, no added sugar, and no dairy, it is paleo and Whole30 compliant!

Common questions with this recipe: 

Do you personally use store bought mayo or make your own? The membership fee to Costco is worth it to me for so many reasons, but one of the biggest is the cost savings you get on healthier fats like avocado oil, coconut oil, olive oil, and even avocado oil mayo. Sometimes I make my own mayo, but a lot of the time I buy the avocado oil mayo from Costco, which is very reasonably priced. My local store has Chosen brand mayo. If you don’t have access to Costco, I strongly recommend making your own mayo because Whole30 compliant mayo in regular stores is nutso expensive.

I like thicker ranch for some things and thinner ranch for others. What do you use to thin it out? I always start with the recipe as it is written below which tends to give you thicker ranch. If I want a thinner dressing that has some zip to it, maybe for a salad, I like to thin it down with more of the apple cider vinegar. If I don’t want the tang of vinegar, I use plain almond milk.

Homemade Paleo Ranch Dressing

Print Recipe

When you eat a diet with more whole foods, a good dressing or sauce like this ranch is a gamechanger. I use this stuff on everything, and it really helped me during my Whole30. It is very budget-friendly and tastes awesome! My kids say it is the best ranch they have ever tasted. 

• Author: Jessie
• Prep Time: 10
• Total Time: 10
• Yield: 12 ounces 1x

Ingredients

Scale 1x2x3x

1 cup (8 oz, 230g) Whole30 compliant mayo

1/2 cup (70g) full fat coconut milk

1 TBS (10g) almond milk

1 tsp apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tsp dried chives

1/2 tsp dried dillweed

1/4 tsp Kosher salt

Pinch of pepper

If you are making your own mayo, you will need

An immersion blender

1 cup (8 oz, 230g) avocado oil or light tasting olive oil

1 egg, room temperature

1 TBS lemon juice

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Instructions

If using pre-made mayo, I like to mix all the ingredients in the jar or container I am going to store it in. I just dump it all together, put the lid on, and shake, shake, shake! It needs to be stored in the fridge, and it is good for about 2 weeks.

If you make your own mayo, there is no need to do it in 2 steps. Mix all your ingredients together as you make the mayo!

1. Pick a jar or container that is just slightly bigger than the head of your immersion blender, like a large mouth mason jar.
2. Add all of the ingredients into the container and let sit for a minute or two. You want the egg to settle at the bottom.
3. Put the immersion blender into the mixture, positioning the head of the blender right on top of the egg yolk. Make sure the entire egg yolk is covered with the blender. Wait 10 seconds.
4. Turn on the immersion blender, to high if your blender has speeds, and don’t move it from the bottom of the container for 10 seconds again. Count it out!
5. After 10 seconds of NOT MOVING at the bottom of the mixture, slowly pull up. When you get to the top, then move the blender up and down slowly a few times. Make sure you go all the way to the bottom and back up to the top during each pass through the mixture. Leave the immersion blender on as you do so. Stop when you achieve a mixture that is creamy and thick.
6. Cover and store in the refrigerator for up to 2 weeks.