By: Susan Joy
Serve this tasty and easy-to-make, dairy-free Ranch Dressing drizzled over salads, Loaded Sweet Potatoes or wedges, as a dip for raw veggies or gluten-free chicken nuggets, as a spread in gluten-free burgers or wraps. You can basically put it on anything. My dressing is dairy-free, gluten-free, paleo and keto. You can find my Egg Mayonnaise recipe HERE to use in this recipe. If you are choosing a store-bought mayo, select one made with healthy oils (like olive oil, avo oil or coconut oil), with no soy or additives.
Ingredients
- 1/2 cup mayonnaise, use my recipe or a brand that’s made with healthy oils
- 1/4 cup canned coconut milk, a thick brand (I use Ayam brand)
- 1 sml (3/4 tsp) clove garlic, minced
- 1/2 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp dried dill
- 1/4 tsp onion powder
- 1/4 tsp fine sea salt, or more to your taste
- 1/8 tsp white pepper
- 2 Tbsp freshly chopped parsley
Directions
Add all the above ingredients to a medium bowl. Whisk or blend together until well combined.
Cover and place in the fridge for 1 hour to slightly thicken and bring out the flavours before serving.
Store the dressing in an airtight container in the fridge for up to 5 days when using homemade egg mayonnaise or up to 7 days with a healthy store-bought brand.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied