I was going to wait and post this recipe along with the Savory 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 its 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 one 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!
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Egg Free Ranch Dressing
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 16 ounces 1x
- Category: sauces
- Method: blender
- Cuisine: american
Description
A delicious and creamy egg and dairy free ranch dressing!
Ingredients
- The Base
- 1/2 cup hemp hearts (I love these)
- 1 tbsp Dijon mustard (I use this one)
- 2 tbsp Red Wine Vinegar (I use this one)
- 1/2 cup coconut milk, canned (I use this one)
- 1/2 cup filtered water
- splash of Red Boat Fish Sauce
Ranch Seasoning Blend (also great in meatballs):
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp onion powder
- 1/2 tsp dried dill weed
- 1 tsp pink salt
- 1 tsp black pepper
Instructions
- Combine all of the ingredients in your blender and whiiiirrrrrrrr… until smooth. You can taste it and adjust salt or pepper… or add more dill. Up to you.
- Store in a 16oz jar in the fridge. Shake before each use as it will separate a little. It should keep 2 weeks.
Recipe Notes:
- 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
Nutrition
- Serving Size: 1/4 cup
- Calories: 225
- Fat: 18g
- Carbohydrates: 4g
- Fiber: 2.2g
- Protein: 10.7g
Keywords: dairy free ranch
mackenzie says
Holy wow this is so good! I even like this better than the primal kitchen ranch which I thought was pretty good. This reminds me of the hidden valley ranch i used to eat when younger (so gross thinking about that now!). the flavor is on point, i can’t wait to add this to everything. also love that it’s egg and nut free woo!
Ryan Watanabe says
Love this recipe !! Thank you for making it egg free !
★★★★★
Cristina says
Thanks Ryan!
Mandy says
Just heard you on A Little Salty Podcast and i’m so excited to find your website! I’m recently egg free and have missed my home made ranch! I tried to make it without many times on my own and it was fail after fail. Thank you for making this!!! I can’t wait to try it!
Cristina says
Welcome Mandy!!
Carla says
Hi, I’m a newby and love Ranch Dressing. My question is…..does it taste like coconut using the coconut milk? I’ve used coconut milk for a coconut cake and it taste wonderfully like coconut. (I know I can’t and won’t be eating that anymore). I have breast cancer and treating it naturally and with a Fundamental Care giver, they recommend the Keto Diet, that is where I discovered your Made Whole book. Thank you for doing all the research for us. It is just overwhelming to me, but I keep plugging away. Thanks again for all our hard work!!
Cristina says
Hi Carla! Wow! You’re such an inspiration! Sending you good vibes! Thanks for getting my book. So no… I would say in MOST of my savory recipes you can’t taste the coconut flavor. This ranch, and my cauliflower alfredo are two examples of that.
Jennifer says
This recipe is delicious!
★★★★★
Cristina says
thanks!!