Dairy-free ranch dressing. It seems like an oxymoron, but I assure you, it’s a real thing! When there is a will, there is a way. I am determined to find a way to get a healthy ranch dressing again in my life. And this way is surprisingly simple. The recipe starts with a basic Paleo mayonnaise, then add the ingredients from there. It can be made as creamy or as thin as you like, depending on whether you want to use it for a dip or for dressing. One thing I know is that I never buy the store bought kind again.
I have yet to find something that tastes like the unique taste of ranch dressing. When you feel like, you crave it. There is nothing else that can fill this gap. Olive oil and balsamic you can only get so far with a salad. It was one of the first things I was eating in the United States after returning from studies abroad. Veggies or even leftover steak strips are much more attractive when there is a ranch around dip them in.
- 1/2 cup coconut milk
- 1 tsp dill
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and freshly ground pepper, to taste
- 1/2 cup Paleo mayo (see below)
- Whisk all ingredients together to combine. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for up to a week.
- 1 egg, room temperature
- 2 tbsp lemon juice or apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1 cup light olive oil*
- In a tall glass (if using an immersion blender) or a blender, place the egg and lemon juice. Let come to room temperature, about one hour. Add the salt and mustard. Blend ingredients. While blending, very slowly pour in the olive oil. Blend until it reaches desired consistency. Store in the refrigerator for up to a week.
- * It is important to use a light olive oil, not full flavor for mayonnaise. You can also use almond or walnut oil instead.
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