This recipe is a group effort. I searched for recipes in the past and they never tasted like ranch. My friend came over and showed me hers which she got from this blog- and one thing I liked was that it was the first one that did not taste like coconut milk. It was tangy and creamy- and also without the use of vinegars (which are not CEP compliant or CIRS friendly, as they contain yeast.). Yeast is a gluten cross reactive AND a fungus and may trigger some people with chronic illness. But the seasoning was different from what i was used to- what I missed from my days of dipping EVERYTHING in ranch dressing- not the bottled kind: the real kind you had to make with the packet and a bottle of mayo and a jug of milk (so gross to me now)!  BUT, the flavors I missed were all things I could put in MY dressing.

I also wanted this dressing to fit into my MCT Keto lifestyle. So we messed with the macronutrients and made that happen (sorry, traditional keto- mct keto lets me have whatever I want and still reap the benefits!)

And so .. with the great minds of a handful of women put together- we give you

The BEST non dairy ranch dressing EVER. 

The Best Non-Dairy Ranch Dressing Ever (AIP, CEP, Paleo, Vegan, Whole 30)

Prep Time  -  Cook Time  -  Total Time

 15 min        2 hrs 15 min    2 1/2 hrs         

makes about 8 oz


1 8 ounce box of guar free coconut milk. I use this one
1/4 cup orange juice- high pulp will make a thicker dressing.
2 Tbsp. lemon juice. I use this one
2 Tbsp.  mct oil. I use this one.
2 cloves raw garlic
1/2 cup chopped fresh green onions
2 Tbsp. fresh dill, chopped
1/4 tsp. dried mustard (omit for CEP/AIP)
1/2 tsp. dried oregano
1 tsp. celtic salt. I reocommend this one.
1/2 tsp. black pepper (omit for elimination phase of CEP/AIP)
1/2 Avocado


1. Place the coconut milk with the lemon juice and orange juice into a mason jar (or similar container). Set this in the fridge while you get out and chop everything else. You want it to sit for about 30 minutes. This will create a non-dairy "buttermilk".

2. Proceed to chopping the other ingredients. Feel free to use the extra time (while the "buttermilk" is setting) to also prepare other vegetables for dipping. Although the ranch dressing is better the next day (after the flavors have time to "marry"), they are yummy way before that optimal time.

3. Add the "buttermilk" and the rest of your igredients into a blender.

4. Pulse the blender a few times until the ingredients are smaller, but not so much that it loses that "speckled" look that ranch dressing should have.

5. Store in an airtight container in the fridge if you can contain yourself from pouring it over everything! 

A Note on Reintroductions and adaptations: 

For those that have completed reintroductions successfully and who also want a "white" ranch dressing, you can replace the avocado with cashew cream or other similar thickener, but we really felt the avocado added a subtle positive addition to the flavors.

However, to prevent the vegetables from turning it green, you will want to put them in a food processor to mince them before you mix them with the liquids to mince them into small pieces that can then be folded into the "buttermilk" after they are chopped further in a food processor.