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.
Course
Sauces and Condiments
Cuisine
American
Prep Time5minutes
Cook Time5minutes
Total Time10minutes
Servings3cup
Authoryvonne
Ingredients
1/2cupmayonnaise
1/4teaspoongarlic powder
1/4teaspoononion powder
1/2teaspoondried dill
2tablespoonsfresh parsleyfinely minced
1tablespoonfresh chiveschopped
1/4tablespoonHimalayan sea salt
6tablespoonsfull fat coconut milk
Instructions
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!