This AIP/Paleo Ranch dressing is a dairy-free, convincing substitute for the stuff in a bottle. And so easy!
This recipe goes with AIP Chicken Tenders for dunking, but it stands alone as a ranch salad dressing and a dip. (It thickens when refrigerated.) FANTASTIC with cassava chips!
Now, I love real ranch dressing with buttermilk as much as you do, but that’s a no-go on the AIP. This is the closest I could come to the real thing. Bonus: it’s also vegan, so you can share it with all your friends.
One follower sent me a great tip: keep the dry ingredients stored in individual containers as a mix so that you can whip up a batch even quicker.
Happy Spring, everybody! 💐🌸💐
💗,
Wendi
AIP Ranch Dressing/Dip
Course: Salads, CondimentsCuisine: AIP, PaleoDifficulty: Easy4
servings10
minutes0
minutesThis AIP/Paleo Ranch dressing is a dairy-free, convincing substitute for the stuff in a bottle. And so easy!
Ingredients
1 C. full fat coconut milk
1 T. + 2 t. raw apple cider vinegar
3 t. onion powder
1 t. garlic powder
1 t. sea salt
1/4 C. chopped parsley
1/2 T. chopped fresh dill
1/4 t. black pepper (omit for elimination phase of AIP)
Directions
- Whirl all ingredients in a mini food processor (I use one like this) or blender. That’s it! 🤓
Notes
- TIP: For future batches, store the dry ingredients in individual containers as a mix!
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Made this tonight – such a great flavor! Is a perfect stand in for regular ‘ol ranch dressing. Had it with chicken poppers. Yum! Have a bunch leftover and don’t want to throw it away. How long do you think it will keep in the fridge? Can I freeze it?
Hi, Lori! I’m so glad you like it! It will keep a good while in the fridge – just stir. I wouldn’t freeze it, though…
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I’m made this and it turned out really green but tasted good. Was I supposed to use the solids part of the coconut milk? I mixed up my can of coconut milk and then poured in a cup of it so the texture is weird and it solidifies in the fridge
Hi, Karina! Yeah, it’s not supposed to be green and solid. Let’s troubleshoot a bit. Yes, definitely mix your can of coconut milk very well before measuring. It shouldn’t solidify in the fridge, just get thick, like a dip. The green part has me a little stumped. Maybe it processed too long? Without peeking over your shoulder while you’re making it, I can’t really tell. Here’s something you could try: Taste of Thai has a shelf-stable carton version of full fat coconut milk that is AIP (coconut + water). It doesn’t separate. You just shake the carton and pour. Then you wouldn’t need to process as much, avoiding a green fate! Just a thought. Lemme know how it goes! -W
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Hi Wendi! This recipe is an absolute gem! Thank you!
Hi, Christine! Well thank you so much for circling back to tell me! I appreciate that. 😊 -Wendi