Ranch dressing used to be one of my favorites. There was a time in my life where my snack of choice was pretzels with two bowls for dipping. One had yellow mustard, the other, creamy ranch dressing! Ah those were the days.
Nowadays, you know that I prefer to avoid store bought dressings, because most are just loaded with crap (the many offender being vegetable oils), so I choose to make my own. Making your own salad dressings and vinaigrettes is a very simple task, you can control the ingredients, the flavors and the quantity.
Recently I developed an expensive habit when I started purchasing a new-to-market store-bought ranch dressing that was made with avocado oil and made without dairy. I had no clue how much I had missed ranch dressing until I had it again. It’s good stuff, but it’s hard to swallow spending over $6 per bottle, when I was going through nearly a bottle a week. Plus, on principle alone, I should just be making it myself.
I experimented a bit with my preferred flavors, did a little testing on some friends and came up with this creamy, dreamy, Dairy-free Ranch Dressing. It’s great on salads, it makes an incredible veggie dip and would also be lovely with chicken wings and fingers.
- ½ cup homemade mayo (or store-bought avocado oil mayo)
- ¼ cup full fat organic coconut milk (the canned kind, not the beverage kind)
- 1 tablespoon distilled vinegar (or apple cider vinegar*)
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon dried dill
- sea salt & black pepper, to taste
- Add all the ingredients to a high speed blender. Process until smooth and creamy. Give it a taste and adjust seasonings, as needed, to your taste.
- Store in the refrigerator for up to 2 weeks.
You can use fresh herbs, just increase the amount by at least double.