Craving ranch dressing or dip but doing a whole30 and can't have eggs? This Whole30 and egg free ranch recipe will knock your socks off!!! *Note- If you're not doing an egg-free whole30, I recommend my original ranch recipe. It can be made whole30 or egg-free - just not both.
1CupCoconut Cream*room temperature (from 1 or 2 cans of coconut milk, depending on how much cream is in the cans)
1/ 2CupExtra Light Olive OilFilippo Berio brand (see below)
2tsp.Fresh Lemon Juice
1tsp.Vinegarwhite or apple cider
1tsp.Dried Mustard Powder or Prepared Mustarddijon or yellow
1tsp.Sea Salt
½tsp.Onion Powder
½tsp.Garlic Powder
¼tsp.Ground Black Pepper
¼tsp.Dill
2Tbsp.Dried Parsley
Dash of Paprika
Filtered Wateras needed to thin
Instructions
Please see all the notes below before starting!
Make sure all your ingredients are room temperature.
Place all ingredients except the olive oil in the bowl of a food processor and process until smooth. Very slowly, add the olive oil while running the food processor on high so it emulsifies and doesn't separate. If the mixture looks like it separating, just keep processing on high and slowly add the oil until it all comes together.
Taste and adjust seasonings as needed.
Notes
If you're not doing an egg-free whole30, I recommend my original ranch recipe. It can be made whole30 or egg-free - just not both.
For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may not separate well or leave an aftertaste.
Cold coconut cream doesn't mix well with olive oil to produce a creamy ranch, so you'll need to set the coconut cream on the counter and let it come to room temperature. You can try heating it in the microwave or on the stove, but I caution you, it will melt really fast! If you do this be very careful not to melt it or make it too warm! It needs to be room temperature.
The kind of olive oil you use AND the brand you use matter! When making mayo, extra virgin olive oil is too heavy and will leave a really bitter taste so you need to use extra light tasting olive oil. But not all extra light olive oils are the same - some brands of extra light olive oil still have a strong taste! I recommend Filippo Berio brand because the taste is very neutral and it always turns out perfect. If you buy another brand, I recommend tasting it before you make the mayo to make sure it doesn't have a strong taste.
The ranch can be stored in the fridge for up to one week.
When stored, it will thicken quite a bit and separate. To thin, place in a small saucepan over medium/low heat. Whisk constantly until it thins and comes together. Be careful, because it only takes a few seconds! You don't want a warm ranch dressing, you just want it to thin out a tiny bit and come together.