Whole 30 Kicking Ranch Dressing

Over the weekend I started playing around with some Whole 30 recipes. Everyone has been talking about this Whole 30 compliant ranch dressing. I was pretty skeptical, because honestly there is no possible way it can be that good. There are quite a few different recipes out there. So I ended up going with the one that you didn't have to use an immersion blender on. It's super simple and freaking delicious. I made some tweaks and put my own spin on it, because I do love things that have a little kick to it. I've never wanted to dunk carrots so badly into ranch dressing. It's that good.

Serves: 1 1/2 c. ​ Ingredients: 1/3 c. unsweetened almond milk 1 tsp. apple cider vinegar 1 c. whole 30 compliant mayo 2 cloves garlic grated on a microplane 2 T. chopped Italian parsley 1 T. chopped chives 3 T. chopped green onions 1 jalapeno, minced 1 tsp. white wine vinegar Salt and pepper to taste pinch of cayenne pepper Directions: Pour milk into small mixing bowl. Add the apple cider vinegar and allow to curdle, for about 10 minutes. Meanwhile prep the rest of the ingredients. Add the mayo, garlic, parsley, chives, green onions, jalapeno, white wine vinegar, salt and pepper. Whisk the ingredients together, and pour in a mason jar to store in the fridge.

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