Description
Dairy Free Ranch Dressing – a creamy and delicious dairy free ranch dressing recipe that is also paleo and Whole30! So easy to make!
Ingredients
Scale
- 1 large egg
- 1 cup extra light olive oil (it has to be light!)
- 1/2 cup full fat coconut milk (fully incorporate the coconut milk ahead of time)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon dijon mustard
- 1/2 teaspoon smoked garlic powder (regular garlic powder works)
- 1 teaspoon smoked onion powder (regular onion powder works)
- 1/2 teaspoon garlic, minced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- (optional) 1 teaspoon fresh dill, minced (or sub dried) (reserve for the last step)
- (optional) 1 teaspoon fresh chives, minced (or sub dried) (reserve for the last step)
- 3 tablespoons dried parsley (reserve for the last step)
Instructions
- Combine all ingredients, except for parsley, dill and chives, into a tall jar with a wide mouth.
- Using an immersion blender and starting at the bottom, blend on high for 1-2 minutes.
- Do not start moving the blender until the bottom starts to emulsify and then start bringing the blender closer to the top, moving around until everything is emulsified.
- Then add parsley, dill and chives and continue mixing until herbs are fully combined, about 30 seconds.
- Put in refrigerator immediately as it will continue to thicken up.
- If too thick, add additional olive oil.
- If it is watery and not emulsifying, try adding another egg (after seeing if it thickens in the refrigerator)
Notes
- Storage: Store in airtight container in the refrigerator and use within 5-6 days.
- Raw egg consumption: Note: eating raw eggs may increase your chances of food-borne illness)