Dairy Free Ranch Dressing {Paleo, Whole30 & Keto Option}
This creamy dressing has the savory tanginess of traditional ranch made with healthier whole food ingredients!
Equipment
- 1 hand held immersion blender, blender or food processor*
- 1 12 oz or larger mason jar with lid or medium bowl
- measuring cups and spoons
Ingredients
- 1 egg room temperature** pasteurized eggs tips***
- ⅔ cup light olive oil or preferred neutral oil
- 2 tablespoon lemon juice
- 1 teaspoon dried parsley
- ¼ teaspoon dill weed
- ¼ teaspoon black pepper
- ¼ teaspoon dried chives
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- 3 pinches salt
- 1½ teaspoon maple sugar omit for Whole30/keto
- 1½ teaspoon dairy free milk**** use lite coconut milk for paleo/Whole30
Instructions
- Place eggs through salt (leaving out maple sugar) in a 12 oz or larger mason jar or medium bowl.
- Use an immersion blender on MED-LOW and blend until creamy about 1-2 minutes. Stir in maple sugar and dairy free milk if desired. Serve right away or refrigerate in a covered container up to 2 weeks.
Notes
*It might take a little longer for the dressing to fully emulsify if using a food processor or blender. Be patient, make sure to start with room temperature ingredients and it will all come together.
**To easily get eggs to room temperature place in a bowl of warm water for 1-2 minutes.
***Pasteurized eggs are heat treated to kill harmful bacteria that cause foodborne illness without cooking the eggs. Another way to minimize risk while being budget friendly is to pasteurize eggs at home. I typically buy good quality organic free range eggs and have not splurged for pasteurized eggs since my youngest son was born. It's a matter of personal preference so do what feels right for your family! See full notes above under Using Pasteurized Eggs.
****Make this recipe without milk to serve as a thicker, creamy dip for vegetables, chicken, or to use as a sandwich spread. Or, add the dairy free milk for a more drizzly salad dressing texture.
Nutrition
Calories: 171kcalCarbohydrates: 1gProtein: 1gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 20mgSodium: 155mgPotassium: 20mgFiber: 0.1gSugar: 1gVitamin A: 136IUVitamin C: 2mgCalcium: 7mgIron: 0.3mg
Tried this recipe?Let us know how it was!