By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
654 cal · 10 min
Whole30 Ranch Dressing
Recipe GLPR5a667332f5e51a
A creamy, dairy-free ranch dressing made with an emulsion of Dijon mustard, egg, and quality oil, brightened with fresh lemon juice and aromatic herbs. This Whole30-compliant dressing is perfect for salads, vegetables, or as a dipping sauce.
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Ingredients
1 tablespoon Dijon mustard
1 large egg
1/2 cup mild olive oil or avocado oil
1/2 cup plain unsweetened cashew milk without carrageenan
3 tablespoons fresh lemon juice
1 tablespoon dried minced onion
1 clove garlic, grated
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill
Directions
Place the Dijon mustard and egg into a blender. Blend on low speed until the mustard and egg are fully combined.
With the blender still running on low, add the oil in a slow, steady drizzle. Continue blending until the mixture becomes thick, smooth, and creamy—this creates an emulsion.
Add the cashew milk, lemon juice, dried minced onion, grated garlic, kosher salt, and black pepper to the blender. Blend until all ingredients are fully incorporated and the dressing is smooth.
Pour the dressing into a small bowl or serving pitcher. Fold in the chopped fresh chives and dill by hand to preserve their texture.
Serve immediately, or refrigerate until ready to use. The dressing will keep for up to 5 days in an airtight container.
Comments
Cashew milk is the sole availability hiccup—Harris Teeter and Kroger carry it, but ALDI and Food Lion rarely stock it, so budget a targeted stop or substitute with heavy cream if you're not on Whole30. The stated ten minutes is honest; it's an emulsion that takes just a bowl and whisk, though the raw egg does demand the freshest you can find and carries a small food-safety risk some households prefer to avoid. Cost per serving hovers around $2.50–$3.00, driven by the cashew milk and good olive oil; it's a premium dressing but yields enough for several salads beyond the two servings listed. It reheats poorly (emulsions break) and is best made fresh the night before or eaten the same day, so plan it into a specific meal rather than storing it for later in the week.
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