Hey Warrior! I wanted to share this tasty recipe with you that I found from the Whole Sisters (you can find them on Pinterest!). It’s sooo simple to make and one of my top faves!
So confession here – I’m not a big fan of salad dressing. I’m that person who doesn’t pour it on my salad, instead, you’ll see me dipping my salad lightly into my dressing, or pouring a small amount of it directly onto my greens.
But, when I do have salad dressing it MUST be ranch. And I’m very picky about my ranch!
I can instantly tell the difference between bottled ranch (yuck!) and the REAL DEAL.
So when I say this recipe is delicious, you gotta trust me, friend. If you’re giving up dairy, not to fear, you will not feel deprived with this version of homemade ranch dressing!
So read on for the full details, and in no time, you’ll be thanking me for discovering this delish dressing recipe – and sharing it with you! (gems like this are too good to keep under wraps)Jump to Recipe
There’s a reason the Whole Sisters call it “Dump Ranch”. You literally take almost all your ingredients & throw them into a mason jar, shake the hell out of ’em and add in your herbs, shake a little more, and BOOM! You got yourself some Ranch freakin’ dressing.
I like to use an immersion blender when I do mine (I like to be fancy pants) so that’s an option if you like.
A few notes on the ingredients. You do not want to skimp on the coconut milk. Full fat is a must. You can use just the coconut cream off the top of the can or shake it and use the mix of milk and cream. I’ve done both depending on what I planned on mainly using it for. A little thicker is good for dipping my veggies in.
The egg usually works better at room temperature – leave out for an hour on the counter or put in a warm bowl of water for five minutes or so. It’ll allow the dressing to emulsify, which is a good thing.
THIS IS IMPORTANT: Only use LIGHT TASTING OLIVE OIL. I made the mistake once of using Extra Virgin ( I ran out of light tasting and gave it a try- never again!) and my dressing was ruined (yucky!). You could also get away with Avocado oil in this too.
Herbs: Put them in after you combine the rest of the ingredients- then gently shake so you don’t end up with green ranch! You can use dried parsley or fresh herbs. I recently used fresh parsley, cilantro, and oregano I needed to use up and it was great!
Ok, those are the things to keep in mind before you get rolling. Once you’ve got your ingredients out and ready to go, it’s time to throw ‘em together!
Dairy Free Ranch Dressing
- 1 Cup Light Tasting Olive Oil Ok to substitute Avocado oil
- 1 Tbsp Lemon Juice About 1/2 a lemon
- 1 Egg Room Temp
- 2 tbsp Red Wine Vinaigrette I use 1 1/2 tbsp – adjust to your taste
- 1 tsp Pepper
- 1 tsp Salt
- 3/4 tsp Garlic Powder
- 3/4 tsp Onion Powder
- 1 Cup Coconut Milk Full Fat
- 1 handful Fresh Herbs (parsley, cilantro, oregano. or 3 tbsp dried parsley
- Add all the ingredients except the herbs into a mason jar with a tight fitting lid. Shake well to combine. Then add in herbs and gently shake again. You're all done! Enjoy!
I hope you enjoy this recipe as much as I do!
Live with intention,