Homemade Dairy Free Ranch Dressing
I love a good Ranch dressing. Who doesn’t, right?! I’ve been on an Against All Grain chicken nugget kick lately and dipping those scrumptious nuggets in ranch is the best thing on the planet right now. Also, carrots, cucumbers, hamburgers, they all get the ranch dressing treatment! I can’t get enough!
This recipe is super easy to make. Last week, I experimented on making homemade mayonnaise for the first time. That was NOT easy. It took me 3 tries to get the right consistency and not over mix it. Mayonnaise is sensitive, come to find out! Every time, I would over-whip it or something and it would break apart. Then I would have to add another egg and start over. My immersion blender overheated. It was a disaster. Until I found the sweet spot and got the hang of it. Now, I’m a mayonnaise making genius! Which is good because Paleo-approved mayonnaise in the store is SO expensive! Like $8 for a 12-oz jar. Ridiculous!
Mayo is tricky!
Why does mayonnaise have to have added sugar? And why are the jars labeled as made with olive oil not 100% olive oil? I think that’s false advertising. There’s only 2 (that’s it!) companies on the market that have a Paleo/Whole30/Keto approved mayonnaise and they’re both very expensive. So I made my own. There’s also only a couple of bottled ranch dressings on the market that are Paleo approved as well. Have you ever looked at the ingredient list for bottled dressings? Yuck. No, thank you. I’ll make my own. I’ve never really liked bottled salad dressings anyway. The emulsifier that’s in most dressings has a weird texture to me. I’ve always loved homemade ranch. And this recipe, with the homemade mayo I made as well? Totally delicious!
Paleo Ranch Dressing, yum!
I tried another recipe for Paleo ranch dressing that called for coconut milk and didn’t love it. Coconut is pretty sweet and I didn’t like the texture either. So, I decided to try a yogurt based dressing instead. That was perfect! I used Forager’s cashew milk yogurt but you could also use Kite Hill’s or So Delicious’. Even Green Valley’s Lactose Free sour cream would work just as well! Any plain flavored sour cream or yogurt would work in this recipe. I recommend whatever is on sale, LOL! 😉 Feel free to mix things up as you see fit. I’m going to try adding avocado next time. You could try adding different spices for a southwest ranch, a pesto ranch, or maybe a cilantro lime ranch! That would really good too! The world’s your oyster, have fun with it!
- 1 C mayonnaise (I used homemade, but Primal Kitchen's works too)
- 1/2 C dairy free plain yogurt or sour cream (such as Forager, Kite Hill, or Green Valley)
- 1 tsp dried dill
- 1 tsp garlic powder
- 2 tsp dried or fresh parsley
- 1 tsp onion powder
- 1 tsp scallions or chives, minced finely
- 1/2 tsp Italian seasoning mix
- 1/4 C almond milk (to thin, if desired)
- Salt and Pepper, to taste
- Blend all ingredients except milk together in a tall container with a whisk or an immersion blender.
- Add milk in a tablespoon at a time to achieve desired consistency.
- Chill at least 1 hour but overnight is better to meld flavors.
- This dressing will keep a week stored in a covered container in the frig.If you can resist eating it all by then, that is!