This simple homemade AIP Ranch Dressing is dairy free, egg free, AIP, Paleo, and Whole 30 friendly. Use it as a veggie dip, a traditional salad dressing, or as a creamy sauce in my AIP Bacon Chicken Ranch Casserole. Grab the recipe for the dressing below.
It’s ironic that I’m sharing a recipe for AIP Ranch Dressing, when I myself have become a bit ranch dressing averse during pregnancy. Which I realize sounds like an oxymoron – aren’t all pregnant women suppose to crave ranch dressing and pickles during pregnancy? I’m over here like, “nope, not havin’ it”.
I blame the first trimester. One night around week 11, I sent my husband out to grab Primal Kitchen Ranch Dressing and gluten free pizza. I consumed at least half jar upon his return, all the while savoring the flavors and declaring, “I’m going to exclusively eat ranch dressing for the rest of this pregnancy”.
I’m sure you can guess where the story goes from here…
Shortly after finishing my meal, I got sick (#firsttrimesterblows) and promptly vowed to never set my eyes on a PK ranch bottle ever again. I’ll have you know, I’ve kept that promise. That half empty bottle remained untouched in my fridge until my family came to visit and took care of it for me.
So what is different about that bottle and this AIP Ranch Dressing recipe?
Honestly, I couldn’t really tell you. Except for the fact that mine is free of eggs, gums, and is AIP friendly. Also… I think it tastes a lot better. Is that heresy?
So while I may be averse to store bought ranch dressings… well, you can find me licking the blender clean after I make mine.
Don’t believe me? Do a blind taste test and report back.
- Combine coconut milk, coconut yogurt, avocado oil, and apple cider vinegar in a high powdered. Blend until fully emulsified.
- Add dried herbs, garlic, sea salt, and onion powder to the liquid ingredients and pulse a few times to combine.
- Store in the fridge, in a sealed jar for up to a week.
- If you don’t have access to coconut milk yogurt, you can increase the amount of full fat coconut milk from 1/2 cup to 1 cup. This will yield a thinner dressing, but the flavor will be the same.
- Olive oil can be used place of avocado oil, but the dressing will have a slight bitter flavor. Avocado oil has more of a neutral flavor, which I prefer in this dressing.