At Badger Girl, I joke that “we flirt a little with vegan cooking, chat up gluten-free, make friends with Paleo, woo dairy-free, and always keep it clean.”

Now I can tell you that we recommitted our relationship to dairy-free making it a boyfriend/girlfriend thing. When something makes you sick, it becomes easy to commit. Now we are wooing Whole 30. She’s like the women in the red dress, something you always strive towards, but she will always stay just out of reach.

And that’s kind of on purpose. Manatee and I tried committing wholly to her but she asked too much of us. No added sugars, no grains of any kind, no dairy, no legumes, no soy, no seed oils, no corn, and no booze. We actually didn’t struggle much with food. We had to face a realization: with two strong-willed girls, we really enjoyed our occasional glass of wine or stiff drink. Add on two book events for me in one week and then a half marathon, and I was stretched and stressed. And when we went out, I didn’t want to interrogate our wait staff, especially since our girls were running laps in the restaurant

But I am happy to say just like the Vegans, Paleos know their stuff. It’s amazing, when you are forced to restrict something due to health or lifestyle, you have to be creative and rely on taste and experimentation. This is why I love reading both Paleo and Vegan cookbooks. They know their stuff.

So keep checking back for some awesome Whole 30 recipes. We are committing as much as we are able, as much as we can and remain sane and not totally obnoxious. I already have a killer Pumpkin Veggie Turkey Chili but alas, I never got a great picture so I have to make it again. Same for Spaghetti Squash “Pasta” Bowls. But I do have an okay picture of this ranch and I am addicted to it. And unlike G2 who eats ranch by the vat, I’m not much of a ranch fan. Until now.

 

 

I based the recipe on this recipe which is similar to most other Paleo ranches. I added splashes of two acids so that it would mimic buttermilk (which you can make by adding lemon juice to milk). 

 

Dairy Free Ranch
Creamy, tangy, and full of flavor. You won’t miss the dairy with this ranch.

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Prep Time
5 min

Prep Time
5 min

Ingredients
[1/2] cup mayo
[1/3] cup coconut milk*
[1/2] tsp dried or fresh chives
[1/2] tsp dried dill
[1/2] tsp dried garlic powder
[1/2] tsp dried onion powder
1 tsp dried parsley
splash of apple cider vinegar
splash of white vinegar
salt and pepper to taste

Instructions
Combine coconut milk and mayo. Stir to combine.
Add spices and stir to combine. Refrigerate for at least an hour before serving to let flavors meld. Store in fridge in an airtight container for up to 1 week.

Notes
Coconut milk: if you want to make a ranch dip, then use full fat coconut milk and do not shake the can. Just use the coconut milk solids. If you are looking for a drizzling dressing, use lite coconut milk and shake the can before using.
I prefer fresh chives if you have them, but it’s still good with dried chives which you can find in the spices.
You could also substitute juice from 1 lemon in stead of the vinegars.

Adapted from Paleo Ranch
Adapted from Paleo Ranch
Badger Girl Learns to Cook by Kimberly Aime http://learntocookbadgergirl.com/

 

I have tried LOTS of dairy free ranches. This is by far the best. The tang from the acids covers any sweetness from the coconut milk. Even though it’s not Whole 30 approved, I like using Hellman’s Reduced Fat Mayo as the mayonnaise. I haven’t converted our pantry yet so if I find a Whole 30 approved mayonnaise, I will let you know.

And my ranch connoisseur loved this dip. 

Have you ever tried Whole 30?

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