Ranch is like the universal dipping sauce. What doesn’t taste good dipped in ranch? Chicken wings, vegetables, salad, pizza, french fries… The only problem is that most ranch recipes require buttermilk or some form of dairy. Well, rejoice, my paleo friends, because I give you this delicious and easy dairy-free ranch dressing to satisfy all of your dipping needs.
You know that I’m all about easy. If this wasn’t easy to make you probably wouldn’t find me making it. It requires homemade mayo, but if you already have a jar on hand in the fridge (and why wouldn’t you?) then really all you have to do is chop the carrot and herbs and combine the ingredients.
Pictured above are buffalo cauliflower bites and blistered shishito peppers, both of which must be dipped in ranch (for obvious reasons), but it would also be great as a salad dressing.
You can definitely use dried herbs for this but I highly recommend fresh herbs because I think it just tastes better. For the carrot, you can either finely chop/mince shredded carrot (the matchstick kind), or use a microplaner or cheese shredder to shred a carrot stick. The fresh carrot adds a ton of flavor!
Store in an air-tight jar in the fridge for up to 5-7 days!
Happy dipping, friends!
- 1/2 cup full fat coconut milk (my favorite is Thai Kitchen, I find it emulsifies the best)
- 1/4 cup homemade mayo
- 2 tsp fresh dill (finely chopped)
- 2 tsp fresh chives (finely chopped)
- 2 tsp shredded carrot* (see note)
- 1 tsp powdered garlic
- 1 tsp powdered onion
- 1 juice of 1/2 lemon
- salt (to taste)
- Combine all ingredients by whisking together in a small bowl.