Dairy Free Ranch Dressing Recipe (Paleo, Low Carb, Gluten Free)
I had always heard of people making ranch dressing but all the recipes I saw online had dairy in the form of sour cream, buttermilk or cream. I go off and on dairy to gauge my reactions but most days I know I feel better without it. Over the holidays I was with my sister’s sister-in-law who blogs over at The Kitchen Rag. She is dairy free and was to going to be eating dinner with us that night so I wanted to make a dairy free dressing option for her. Of course most salad dressings are full of rancid oils that are genetically modified too. Most store bought dressing also have plenty of MSG. I modeled my recipe from my friend Kim’s blog where she is cooking all of Sally Fallon’s recipe from the epic book Nourishing Traditions.
If you are wondering which fats and oils are safe to eat click here
2 cups coconut milk (I like this one) (full fat, canned)
1 tsp sea salt
1/2 teaspoon black pepper
1 Tablespoon onion powder
1 teaspoon garlic powder
1 Tablespoon dried parsley
1/4 teaspoon celery salt
1/2 teaspoon dried dill
1 tbsp gluten free mustard
1 tsp paprika
Always use organic ingredients whenever possible.
Add everything to a bowl and stir until well combined.
Serve with your favorite veggies or salad.
This dressing lasts one week in the fridge.
Please Note: Don’t worry about it tasting like coconut because the herbs will mask that flavor.