I had ranch dressing last night for the first time in almost five years. My hat’s off to Carolyn over at Real Food Versus Real Life for posting about it on her blog with a link to this recipe on food.com which I changed slightly to be traditional foods.
The kids are already begging me to make more! And this is definitely a happy food moment for me.
1 1/2 tsp lemon juice plus enough unsweetened almond milk to make 1/4 cup
1 cup mayo made with coconut, olive and sesame oil
1/2 tsp dried parsley
1/2 tsp dill weed
1/4 tsp garlic granules
1/8 tsp salt (or more to taste)
dash onion powder
dash pepper
Combine the lemon juice with the almond milk and allow to sit until the milk is curdled, about 5 minutes. Whisk in the remaining ingredients and chill until serving.
I'm 
Do you think rice milk will work? My toddler has nut and dairy allergies but loves Ranch dressing, I would love to be able to make this for her.
I think unsweetened rice would work fine. You definitely don’t want any sweetener in it for it to taste right.
what is the recipe for coconut oil mayo you mentioned?
Make mayo the regular way, but instead of using the oil the recipe calls for, use a mixture of equal parts olive oil, sesame oil and melted coconut oil.
Oh ok… Duh…hehe
Bless you. I was wondering how to do this.
Thank you!!! I cannot wait to try this!
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Awesome!!! I miss ranch so much being dairy free cause of my nursing toddler. Thank you!!
Rita, if you try it, let me know how you like it.
KerryAnn Foster recently posted..Seven Ways to Store Fruits and Vegetables
I’ll be trying this w/ our egg free allergy free mayo. Can’t wait!
If one is not dairy free (aka I don’t have any almond or rice milk), would you just sub buttermilk for the [lemon juice + almond milk] 1/4c?
Sarah, that is correct. Use 1/4 cup buttermilk.
KerryAnn Foster recently posted..Freezer Cooking: ‘Bourbon’ Chicken
Ok, great!
Thanks again, KerryAnn!
Here’s my Ranch Dressing. I can’t use the one above as it uses mayo that has eggs in it.
Creamy Garlic Ranch Dressing
This was a major success, especially for those who have been waiting for a RANCH dressing! I made it simple by doing it all in one blender batch.
Ingredients:
½ cup almonds, whole raw
(not soaked or sprouted)
½ cup water
1 cup light olive oil
4 TBSP lemon juice
1 large or 2 small cloves garlic
1 cup water
1 TBSP nutritional yeast flakes
1 TBSP cane juice crystals
1 TBSP whole peppercorn
2 ½ tsp sea salt
2 tsp Dijon mustard
1 tsp dill
1 tsp chives
1/2 tsp onion powder
Directions:
In a blender, blend the almonds and water. Then drizzle in the olive oil. Once emulsified, add the lemon
juice and blend.
Turn off blender. Add the remaining spices and blend. If it’s extra thick, you might have to make a well with a spatula for water to get down to blades. Blend until you don’t have any big pieces of garlic and peppercorn. It should be a pourable consistency but will also thicken up even more after in fridge
overnight. ENJOY!
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