Egg Free Ranch Dressing

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I was going to wait and post this recipe along with the superfod waffles… or the BLISS salad which are all coming to the blog in the next few days. But after thinking it over a while I realized this dressing needed it’s own post.

Why Egg Free?

Well, you asked for it! It’s something a few of you messaged me on Instagram about. I do listen you know ? It’s also nut free. I was originally going to use cashews to make this, but then I gave up nuts… and most seeds. But I do really well with hemp seeds, and I think most of you do too.. so that’s the base. It has SOME coconut for creaminess, but I didn’t want to go full coconut because ranch shouldn’t taste like coconut (and this one doesn’t).

KISS

I really did try to keep it super simple (kiss). First round with this recipe I ended up using like 12 ingredients and I was like OMG no on will make it with that many ingredients. So I simplified, and I actually LOVE how this one turned out. So here it is, a super simple, allergen friendly, low carb, paleo, Whole30 compliant RANCH!

*and YES! These recipes in the pictures are coming very soon! 

 
Egg Free Ranch Dressing
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433 calories
18 g
10 g
40 g
5 g
24 g
210 g
2888 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
210g
Amount Per Serving
Calories 433
Calories from Fat 345
% Daily Value *
Total Fat 40g
62%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 5g
Cholesterol 10mg
3%
Sodium 2888mg
120%
Total Carbohydrates 18g
6%
Dietary Fiber 2g
9%
Sugars 7g
Protein 5g
Vitamin A
2%
Vitamin C
7%
Calcium
8%
Iron
29%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. The Base
  2. 1/2 cup hemp hearts (I love these)
  3. 1 tsp honey (omit for Whole30)
  4. 1 tbsp Dijon mustard (I use this one)
  5. 2 tbsp Red Wine Vinegar (I use this one)
  6. 1/2 cup coconut milk, canned (I use this one) 1/2 cup filtered water
  7. splash of Red Boat Fish Sauce
  8. Ranch Seasoning Blend (also great in meatballs):
  9. 1 tsp garlic powder
  10. 1 tsp dried parsley
  11. 1 tsp onion powder
  12. 1/2 tsp dried dill weed
  13. 1 tsp pink salt
  14. 1 tsp black pepper
Instructions
  1. Combine all of the ingrdients in your blender and whiiiirrrrrrrr... until smooth. You can taste it and adjust salt or pepper... or add more dill. Up you you.
  2. Store in a 16oz jar in the fridge. Shake before each use as it will seperate a little. It should keep 2 weeks.
Notes
  1. You can use lemon instead of vinegar for a more TANGY flavor. You may omit the pepper. If you want a more AIP FRIENDLY version check this recipe out: http://www.raisinggenerationnourished.com/2017/06/paleo-ranch-dressing-and-dip
beta
calories
433
fat
40g
protein
5g
carbs
18g
more
The Castaway Kitchen http://thecastawaykitchen.com/