Do the Whole30

You don't have to go it alone! Join our May Community Cohort and get the Whole30 support you need to succeed. Sign up today!

Plant-Based Whole30 Ranch Dressing
February 5, 2022

Plant-Based Whole30 Ranch Dressing

Jump to recipe
Plant-Based Whole30 Ranch Dressing
Photo Credit: Autumn Michelis

Plant-Based Whole30 Ranch Dressing

Print Recipe Pin Recipe

Ingredients  

  • 1 cup Whole30 Plant-Based Mayo
  • ½ cup Whole30 compatible canned full-fat coconut milk
  • 1 small clove garlic ,minced
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp finely chopped chives
  • 2 tsp fresh lemon juice
  • ½ tsp onion powder
  • ¼ tsp black pepper

Instructions

  • In a medium bowl, whisk together 1 cup Whole30 Plant-Based mayonnaise, ½ cup Whole30-compatible canned, full-fat coconut milk (stir before measuring), 1 small clove garlic, minced, 1 tablespoon finely chopped fresh dill, 1 tablespoon finely chopped chives, 2 teaspoon fresh lemon juice, ½ teaspoon onion powder, and ¼ teaspoon black pepper. Cover with plastic wrap and refrigerate for 1 hour.
Sarah S.

Sarah Steffens

Sarah Steffens, our Recipe Developer, has a B.A. in Business Administration, Public Relations from The Master's University in Southern California. After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef and Food Photographer in Sacramento, creating meals that support her client's intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. You can find many of Sarah's recipes in various Whole30, Paleo and Keto cookbooks. When Sarah is not cooking and styling recipes, you can find her enjoying a long walk, working on creative projects with loved ones or exploring beautiful Northern California.

You may also like

  • Breakfast
Plant-Based Whole30 Chickpea, Tomato, and Veggie Skillet
This Chickpea, Tomato, and Veggie Skillet is a Plant-Based Whole30 breakfast dish that balances smoky flavors from the fire-roasted tomatoes and Ras El Hanout spice with tangy plant-based “sour cream” and delicately sweet sweet potatoes.
Plant-Based Chili-Stuffed Sweet Potatoes
Served up in soft baked sweet potatoes, this chili is chock-full of savory flavor and plant-based protein, and makes for an easy, cozy meal you’ll spoon up again and again.
Plant-Based Sheet Pan Pesto Bowl
Loaded with zesty flavor, this easy this Plant-Based Sheet Pan Pesto Bowl is a delicious way to feed the family or meal prep for the week.

Join our Newsletter

Sign up for Whole30 emails and we’ll send you 15 exclusive Whole30 recipes from our cookbooks. Every week, you’ll also get kitchen tips, special discounts, new articles, and even more recipes.

Select Newsletter(Required)

By subscribing, you are agreeing to our Privacy Policy.