Dairy-Free Ranch Dressing

This dressing is super easy to make. You simply make a batch of mayonnaise, add in some additional spices, a little coconut milk (just to thin it out), and BAM! you’ve got ranch. You can experiment with the spices and measurement to get a taste that you prefer.

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Dairy-Free Ranch Dressing

Course

SIDES, SAUCES, & SEASONINGS

Prep Time

5 minutes

Servings

cups

Ingredients

• 1 egg
• 1 cup extra light olive oil
• Juice of 1/2 lemon
• 1/2 teaspoon mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1 teaspoon dried or fresh chives
• 1/2 teaspoon Red wine vinegar
• 1/2 teaspoon dried or fresh dill
• 1/2 teaspoon dried or fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 cup full fat coconut milk

Course SIDES, SAUCES, & SEASONINGS Prep Time 5 minutes Servings cups Ingredients 1 egg 1 cup extra light olive oil Juice of 1/2 lemon 1/2 teaspoon mustard powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon onion powder 1 teaspoon dried or fresh chives 1/2 teaspoon Red wine vinegar 1/2 teaspoon dried or fresh dill 1/2 teaspoon dried or fresh parsley 1/2 teaspoon garlic powder 1/4 cup full fat coconut milk

Instructions

1. Put all ingredients in a tall glass container.
2. Place your immersion blender at the bottom of your jar directly over the egg. Mix keeping your emersion blender at the bottom of your jar for about 30 seconds.
3. Once mixture begins to thicken, slowly raise your blender up and down, so that all the oil is incorporated.
4. Store in your refrigerator for up to a week.

Recipe Notes

* I use an immersion blender to make this recipe. If you do not have an immersion blender, simply make the basic mayo recipe and then mix in the additional spices.

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