This dairy-free ranch dressing is the bomb dot com!
I recently found this recipe from Ashley over at Blissful Basil and wanted to try it ASAP. I didn’t have the fresh ingredients that she had listed for the recipe but my creamy ranch craving took over and I dove in any way.
I raided my herb cabinet and scanned for the closest ingredients to the original recipe. Boom. Nailed it.
Of course, if you have all the fresh ingredients please create your masterpiece from Ashley’s original recipe. You can mix and match and make this recipe your own with tweaks to your taste buds liking.
Even my hubby offered the “this is really good” and “what did you say was in this?” comments while inhaling the tangy creaminess on a blue corn chip. He’s not a fan of coconut and is a dairy fan so I thought this was a bit of a coup for my kitchen skills.
I made this again today and forgot the nutritional yeast that I had added on my first batch and I noticed that I liked it a bit better with the nutritional yeast added. Nutritional yeast is a seasoning that does not contain yeast and does not contribute to Candida overgrowth. If you haven’t tried it yet, it has a “cheese-like” flavor although I really don’t think it tastes that “cheesy” to me.
Although nutritional yeast does not contribute to Candida overgrowth it’s important to be aware that some will be sensitive to it while dealing with a Candida imbalance. When trying a new food on the Candida diet it’s best to start with a small amount to see if you react in any way to the food.
Some of the things to watch out for are fatigue, racing heart, brain fog, headaches, stomach upset, diarrhea, gas, etc. after eating a new food which will alert you to a sensitivity. Also, you may not feel the effects of the food for up to three days later! So only introduce one new food at a time so you will know exactly which food is causing the symptoms. It’s best to leave out any foods that cause any problems until further along in your healing.
So with all of that being said, I hope you enjoy this recipe, with or without the nutritional yeast!
Reader Feedback: Are you a ranch dressing fan? Have you been missing the creaminess from dairy on the Candida diet? Let me know if this gives you hope! 😉
Kitchen tools to help you make this recipe:
- 1 can full-fat coconut milk, refrigerated overnight (do not use light coconut milk)
- 2 tablespoons apple cider vinegar
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 1-1/2 teaspoons dried dill
- 1 teaspoons nutritional yeast (optional)
- 1 teaspoon sea salt
- black pepper, to taste
- Open the can of coconut milk and scoop out the coconut cream of the top of the can and add to a large bowl or a magic bullet or nutribullet cup. Leave the coconut water in the can.
- Add 4 tablespoons of the coconut water into the coconut cream in your bowl or cup (whisk until smooth if using a bowl). Keep the leftover coconut water in case you need an extra tablespoon or two after refrigerating your dressing depending on how thick you like it.
- Add in the rest of the ingredients. Stir or blend to combine.
- Refrigerate dressing for at least 30 minutes to let the flavors meld together.
- Enjoy the dressing over your favorite salad, use as a dip for your favorite veggies or use it in a wrap or on a sandwich (with grain-free bread of course!).