This dreamy egg-free ranch whips up in the blender and it’s also dairy-free! A paleo ranch perfect for w Savory Waffles or the BLISS Salad because they’re a match made in heaven.
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This is THE Best Dressing
When you need a creamy dressing that’s tangy and allergen-free, this recipe checks all the boxes. Most ranch dressings use a mayo base or egg yolks to thicken, but this Egg-Free Ranch uses the magic of hemp hearts for creaminess. You could also use cashews! It’s easy to make and so versatile!
Allergen Free Ranch Ingredients
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 (aka hemp hearts) 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). Trust me that this combination of ingredients creates a thick and creamy Egg-Free Ranch dressing that tastes LEGIT.
- Hemp hearts are really easily blended up and creamy, and it’s wonderful because they’re nut free, but soaked cashews would work too! These replace the egg in traditional ranch.
- Fish sauce adds umami and gives it that cheesy flavor, don’t skip it! If you’re vegan you can use nutritional yeast.
- Red wine vinegar and dijon for tang!
- Coconut milk or cream for creaminess, I’m partial to the full-fat canned coconut cream it makes it thicker.
- A combination of nightshade-free and delicious herbs to give this dressing its incredible flavor.
Easy Peasy!
Making this dressing is as easy as:
- combining all of the ingredients into a blender,
- and blending until smooth.
Or you can combine everything in a jar and use an immersion blender! Either way, you can’t go wrong with a 2 step recipe.
Tips for Success
- Measure out all your ingredients ahead of time.
- Add the liquids to the jar first, the coconut cream, mustard, vinegar and fish sauce, then the hemp hearts, lastly the seasonings.
- Blend until completely smooth! If using an immersion blender, move it up and down slowly as you blend.
- Store in a glass jar with a tight fitting lid in the fridge for up to 2 weeks.
Frequently Asked Questions
Raw cashews would be the best alternative, especially if they are soaked for 4 hours ahead.
You can use cashew cream or if you can tolerate dairy heavy cream.
Yes.
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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
- Diet: Gluten Free
Description
A delicious and creamy egg and dairy free ranch dressing!
Ingredients
- The Base
- 1/2 cup hemp hearts (or raw cashews)
- 1 tbsp Dijon mustard
- 2 tbsp Red Wine Vinegar
- 1/2 cup coconut cream or milk, canned
- 1/4 cup filtered water, more as needed
- 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 blend 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
heather ziegler says
super delish!! I was a little apprehensive when it called for hemp hearts… but OMG!! so freaking good..
Cristina says
yeayyy I’m so glad you love it
Jennifer says
This recipe is delicious!
Cristina says
thanks!!
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.
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!!
Ryan Watanabe says
Love this recipe !! Thank you for making it egg free !
Cristina says
Thanks Ryan!
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!