Ranch dressing is one of my favorites. It seems to heighten the flavor of most foods and add a much needed ” healthy fat punch”, to my ketogenic meals. It is yummy on salmon cakes, with buffalo chicken wings, salads and just about anything you want to jazz up.
Most recipes for ranch dressing out there contain buttermilk, cream or milk. Since I am trying to avoid as much “unnecessary” dairy as possible, I made it my project to come up with a dairy free ranch dressing that would pass the “teenage boy test”. This one tastes amazing, is completely dairy free and filled with beneficial fats.
Easy Homemade Ranch Dressing
I started out with the fresh parsley and chives I have growing in my window sill. Don’t you just love the smell and taste of fresh herbs? I do and so do both of my nosy dogs. They love to sit by the window and get whiffs of all that herbaly goodness.
So I chop up all those fresh herbs and gather all my other salad dressing supplies. If you made my Easy Homemade Mayonnaise, use that and if not you can use whatever you have on hand. Throw everything in a bowl ( all except for the coconut milk and I will explain why) and grab your trusty whisk.
Whisk it all together; it only takes a few seconds. Now we come to the coconut milk. Because I use this ranch dressing for so many things, I like to be able to adjust the thickness according to what I am going to use it for. Sometimes I don’t even add any at all and call it my ” Ranch Aioli” , for when I’m feeling fancy. The measurement in this recipe is based on if you were to dress a salad.
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried dill
- 2 tablespoons fresh parsley finely minced
- 1 tablespoon fresh chives chopped
- 1/4 tablespoon Himalayan sea salt
- 6 tablespoons full fat coconut milk
Whisk together all ingredients in a bowl until combined.
Transfer to a glass jar and refrigerate. This dressing should stay fresh for up to two weeks. Enjoy!