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Dairy-Free Ranch Dip

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Whether you like to skinny dip or chunky dunk, this one is always a hit in my kitchen. We dip anything from vegetables to mini-meatballs. My son likes to use it as a creamy side sauce with his home-made hash browns. This dip is dairy-free, gluten-free, soy-free, & refined sugar-free.

dairy-free ranch dip

 

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Dairy-Free Ranch Dip
Author: 
Recipe type: Sauces and Dips
Prep time: 
Total time: 
Serves: ½ cup
 
Dairy-Free, Gluten-Free, Soy-Free, Refined Sugar-Free, Raw
Ingredients
  • ½ cup Fermented Mayonnaise (see my simple mayonnaise recipe)
  • 2 Tbsp unflavored almond milk or coconut milk (optional)*
  • 1 tsp raw honey
  • ½ tsp apple cider vinegar (or) sauerkraut juice
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp paprika
  • ½ tsp. chopped fresh dill, or ¼ tsp dried dill
  • ½ tsp chopped, fresh parsley
Instructions
  1. Combine all ingredients in a small bowl.
  2. *If you prefer a thicker dip, omit almond milk or coconut milk.
  3. Chill in the refrigerator for 1 to 2 hours before serving.

 

Fermented Mayonnaise

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Sauerkraut juice is a fermented, healing food which I often substitute for vinegar. It translates really well with this recipe! My mayonnaise is dairy-free, gluten-free, soy-free, and refined sugar-free.

Dairy-Free Mayonnaise

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Fermented Mayonnaise
Author: 
Recipe type: Sauces & Dips
Prep time: 
Total time: 
Serves: 1½ cup
 
Dairy-Free, Soy-Free, Gluten-Free, Grain-Free, SCD, GAPS
Ingredients
  • 2 egg yolks
  • 4 Tbsp. sauerkraut juice, or apple cider vinegar
  • ½ tsp dry mustard
  • 1 tsp sea salt
  • ¼ tsp freshly ground pepper (optional)
  • ½ tsp dill (fresh or dry)
  • 1 tsp raw honey
  • 1 cup avocado oil (or other oil of choice)
Instructions
  1. Blend egg yolks, sauerkraut juice, dry mustard, salt, pepper, dill, and honey in a blender.
  2. SLOWLY add oil while blender is running.
  3. Mayonnaise will thicken while oil is being poured in.
  4. Note: If mayonnaise curdles as it is being made, pour mayonnaise into another container and set aside. Add one whole egg to blender and whip. Then slowly add mayonnaise back to blender while whipping.

Vanilla Coconut Milk Ice-Cream

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Here is my super simple Dairy-Free Vanilla Coconut Milk Ice-Cream recipe! I love using this recipe to top my grain-free Belgian Waffles.

Grain-Free Belgian Waffles

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Vanilla Coconut Milk Ice-Cream
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Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Gluten-Free, Dairy-Free, Refined Sugar-Free, Soy-Free, SCDiet safe.
Ingredients
  • 1 can whole coconut milk*
  • ¼ cup raw honey
  • 1 tsp vanilla powder
Instructions
  1. Blend all ingredients by hand or in blender.
  2. Place ingredients in ice-cream maker.
  3. Make ice-cream according to directions on machine.
  4. *When purchasing canned coconut milk, be sure to buy coconut milk with no thickening agents.
  5. The can should simply say: INGREDIENTS: Coconut milk, water

Raw Nut Butter Cups

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When I was a kid, my favorite chocolate candy was Reese’s Peanut Butter Cups. I loved the creamy nutty flavor combined with smooth chocolate. Here is my healthy version. It’s raw, dairy-free, gluten-free, and refined sugar-free.

Nut Butter Cups

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Raw Nut Butter Cups
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 12
 
Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Raw
Ingredients
  • 1 cup organic virgin coconut oil
  • ½ cup raw cacao powder
  • ½ cup raw honey
  • ⅔ cup nut butter (Trader Joe’s Valencia peanut, or almond butter)
  • ⅓ cup pitted dates (approximately 6)
  • ⅛ tsp sea salt
  • 2 mini-muffin tins
  • 24 mini paper liners
Instructions
  1. Blend or stir cacao, coconut oil, and honey together until smooth. The honey may continue to settle. Stir occasionally.
  2. Place ½ Tbsp cacao mixture into paper lined mini-muffin tins.
  3. Place muffin tins in freezer.
  4. In a food processor, combine nut butter, dates, and salt. Blend until smooth.
  5. If the nut butter is too thick add water, 1 Tbsp at a time, until the nut butter is able to blend smooth but not watery. It’s okay if you see fragments of dates.
  6. Grab muffin tins from freezer and add a ½ Tbsp of nut butter to each cup.
  7. Top each nut butter cup with ½ Tbsp of cacao mixture.
  8. Place both tins in freezer and freeze for at least 1 hour. Keep frozen until eaten. Caution: They’re rich and addictive. One cup goes a long way!
  9. Note: Any left over cacao mixture can be used to make chocolate coins by adding ½ Tbsp of cacao mixture to more paper lined mini-muffin tins. With a few drops of mint extract, you can have mint chocolate coins! Just place in freezer and remove as needed.

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I'm Summer Williams, a Clinical Nutritionist who specializes in gastrointestinal health. With a firm background in healing, I believe anything is possible. All of my recipes are Grain-Free, Gluten-Free, Dairy-Free, Soy-Free & Refined Sugar-Free. Learn More →
Strawberry Milkshake
Summer's Paleo Granola
Super Simple Dairy-Free Coffee Creme
Kid's Choice Beef Stew
Hazelnut Milk Hot Cacao
Ellie's Best Nut Milk Bag