Dairy-Free Ranch Dressing: Whole 30 Day 21

It’s rare that James makes a special request, but this week he asked for a ranch dressing and baby carrots. While he later said that was just a random thought, he still got it! This is my first Whole 30 dressing/dip venture, and it came out pretty tasty. Makes you wonder why they put all that other bad stuff in it in the first place.

I followed the directions from the Whole 30 website pretty closely – the hardest part was waiting for the egg to get to room temperature. Easy to do in my Blendtec Twister Jar.

What you’ll need:

  • 1 room temperature egg
  • 2 tbsp red wine vinegar
  • Few cranks of sea salt (can always add more)
  • Few cranks of black pepper
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tbsp of fresh dill (I was a little generous with this)
  • 2/3 cup olive oil
  • 2 tbsp full fat canned coconut milk

Instructions: 

  • Put everything in the blender except the coconut milk and olive oil.  Pulse a few times to get the party started.
  • Put the blender on low speed and slowly pour the olive oil in through the top hole – careful, it may splatter!
  • Once the oil is in there, add the coconut milk and pulse a few more times.
  • Taste, adjust flavor with more or less seasoning or herbs, and call it a day.

Enjoy with some fresh veggies or on top of a chopped salad.

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