This AIP/Paleo Ranch dressing is a dairy-free, convincing substitute for the stuff in a bottle. And so easy!Jump to Recipe
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! 💐🌸💐
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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…
Not sure what I am doing wrong, but mine curdles 🙁 I am using native forest coconut milk.
Oh dear. That’s definitely not supposed to happen. I’ve had a couple of commenters say that Native Forest didn’t work for them on this recipe. I’d like to see if we can figure out why, though. Are you using Native Forest Simple or Native Forest Classic? Also, do you have a mini food processor? As I think about it, the coconut milk must be the culprit. Don’t give up! Try another kind! 😀
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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
I made this today and loved it. I’m in the elimination stage and was starting to get burned out all ready. This really helps!
Hi, Karen! Well, this makes me supremely happy! I remember in the beginning getting sooooo bored. But there really is so much amazing food to be had! May you find all the foods that you absolutely love. <3
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I made the dip and it is delicious! It is super thin though :(. Any suggestions? Thanks!
Hi! I’m curious about the thinness… When I make it, it’s not thin. What brand of coconut milk did you use? The viscosity varies greatly between brands. For instance, Trader Joe’s is suuuuper watery. I’m curious! 🤔
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Hi, I made this and it’s pretty runny. Any recommendations on how to thicken up? I was thinking a little bit of arrowroot?
Hi! Yes, absolutely, you could add some arrowroot starch. Another thought: what kind of coconut milk are you using? I find there’s so much variety in the brands. For instance, Trader Joe’s coconut milk is waaaay too thin for this recipe. If you can find a viscous brand like Arroy-D, or Kati, you’ll get a better result. Refrigeration should make it thick like a dip. Let me know how it goes!
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Can you please put a link to the coconut milks without gums that are thick enough for this recipe? The Native Forest Simple, which we love, makes this runny. Thx
Hi, Debra! There’s a link in the recipe. AROY-D works well, as well as Savoy and Kati. Refrigerating it will help it to thicken. Good luck!
Can this be modified to be used as a pizza sauce? Or do you think as is ok? Thank you!
Hi, Paula! I never thought of that before, but it’s an interesting idea! I wonder if the dressing would separate when heated. You could do a seasoned olive oil as a base, then add the dressing after it comes out of the oven just to be sure. If you try it either way, please let me know how it turns out!
Hi! I used the Thai Kitchen shelf stable carton milk. The final product was delicious but thin and didn’t thicken in the fridge. Any ideas to thicken it? In the Aroy-D coconut milk, what is coconut extract? Thank you.
Hi, Jake! This is one of those recipes where the canned (not carton) coconut milk is necessary. I’m with you – I love the Thai Kitchen carton! It’s fantastic for soups, sauces and baking. Dressing, not so much. I don’t know what they do to it to make it shelf stable, but it never really thickens. The canned stuff, however, will. Why? I have no idea. And not all canned varieties of coconut milk are the same, either. I never had luck with Trader Joe’s brand. I mean, I love me some TJ’s, but their coconut milk is really thin. For this recipe, try Savoy, Kati, or AROY-D. And coconut extract? I think they just mean coconut milk(?). Anyway, it’s ok on the AIP diet. 🙂 I hope you get to try it again!