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.
* Please click on the green icon next to the ingredients listed below for extra details and helpful information.
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.
Link to my Egg Mayonnaise recipe HERE.
A basic egg mayonnaise can be used as a base to make sauces and dressing. Use a mild flavoured healthy oil when making mayonnaise. My Egg Mayonnaise recipe can be found here or on page 207 of 'The JOYful Table' cookbook.
I use this extensively throughout my recipes; from soups to dinners to desserts and cakes. I think it is the best dairy-free alternative. It gives so much flavour and creaminess to a wide variety of dishes. See coconut milk recipe on page 299 of The JOYful Table cookbook. If purchasing in the can read your labels, even some organic brands contain gums and thickeners, choose full-fat not low-fat versions. I use Honest To Goodness organic cream 400ml and Ayam which isn't organic but has no additives or thickeners and is much creamier and thicker than other brands (that's why I love it), it comes in 400ml, 270ml and 140ml size cans.
Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).
Mustard is a condiment made from various varieties of seeds from the mustard plants (white or yellow mustard, brown or Indian mustard and black mustard). The seeds are ground to make different kinds of mustard. Dijon mustard is made when ground into a paste with added ingredients like water, salt, lemon juice and flavours and spices. It is a much milder mustard and is excellent to add to sauces and dressing.
Paprika is a spice made from grinding dried mild and sweet red chili peppers. Paprika is used to add colour and flavour to a dish. It has a sweet pungent flavour and distinct bitter aftertaste. Even just a small sprinkle of paprika can deliver antioxidants and nutrients like, Vitamin A, E and B6, also iron. I purchase an organic paprika made by 'Simply Organic' (from iherb.com). Paprika is a nightshade.
Dill is an annual herb in the celery family. The leaves and seeds are used for flavouring food. The fern-like leaves of dill can be used dried or fresh. The aromatic flavour of dill leaves is delicious added to fish dishes. It's always best to use organic dried herbs.
Onion powder is ground, dehydrated onion. Where possible purchase an organic brand that doesn't contain anti-caking agents or fillers. I buy the 'Simply Organic' brand.
Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.
White pepper is cultivated from the ripe fruit seeds of a tropical vine. Black pepper is the cooked and dried unripe fruit of the vine. White pepper is a little milder in flavour and I use it when I prefer not to have black speckles in my dish, like a white sauce.
Parsley would be the most widely used herb worldwide. The two main varieties of this herb are curly parsley with ruffled leaves and Italian parsley with flat leaves. In general flat-leaf parsley has a more robust flavour than the curly leave parsley. Its fresh green flavour and colour can be much more than just a garnish. Both kinds of parsley may be used in cooking. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.