Dairy-Free Ranch Dressing
I learned how to make mayonnaise with my immersion blender a few months ago, and I haven’t looked back since. It’s so much more flavorful than store-bought mayo since it’s fresh, and I know exactly what’s in it!
I knew I could figure out how to turn it into a ranch dressing, but I hadn’t taken the time to test it out yet. I finally gave it a shot, and I’m so glad I did!
This recipe is made with eight basic ingredients that you probably have in your pantry/fridge already. What you’re more likely to be missing is the immersion blender itself. Here’s the one I have. I also use it to make soups like my Curried Butternut Squash Soup, and I’ve heard it can also be useful for sauces, whipped cream, smoothies, and more!
I haven’t tried making homemade mayo by hand with a whisk or with a regular blender, so feel free to do those things at your own risk. I am not giving you The Savvy Plate Guarantee on either of those methods.
We’ve been using this with mostly salads and veggies lately, but I’m looking forward to trying it out with some hot chicken soon. Oh, and maybe pizza…
Are you a fan of ranch dressing on pizza? When I was a kid, our babysitter came over and put ranch all over her pizza. I remember thinking, “Wow, what a totally disgusting and unreasonable habit.” (Okay, actually I was like six, so I probably just thought, “EWW.”)
And then she convinced me to try it, and my tiny Grinch heart grew three sizes that day. So good, y’all.
Alright friends, we’ve reached the part of the blog post where I start to stray away from the subject and instead compare my six-year-old self to the Grinch. I’ll take that as my cue to just hush and give you the recipe.
If you try this Dairy-Free Ranch Dressing at home, I’d love to hear what you think! Share pictures with me on social media by tagging @thesavvyplate on Instagram or Twitter or by mentioning my page The Savvy Plate on Facebook! Oh, and let me know what you like to eat with ranch!
Dairy-Free Ranch Dressing
A twist on classic ranch, this recipe uses coconut milk for a creamy, dairy-free dressing.
- 1 egg
- 3/4 cup extra light olive oil*
- 1 tbsp white wine vinegar
- 1/2 tsp salt
- 1/2 cup canned coconut milk
- 2 tbsp chopped green onions
- 1 tbsp dried parsley
- 1/4 tsp black pepper
Add egg, olive oil, vinegar, and salt to a wide-mouth jar in the order listed. Push the end of an immersion blender all the way down to the bottom of the jar. Blend for a couple seconds until the bottom of the liquid turns solid white, then begin moving the blender stick around until everything is incorporated into a mayonnaise.
Add coconut milk, green onions, parsley, and pepper. Blend again until thoroughly mixed. Transfer to an airtight jar and store in the refrigerator.
*I recommend using extra light olive oil to keep the end result from having a strong olive oil flavor.
**Since this has a mayonnaise base with raw egg, I try to consume it within a week. Some people are comfortable with keeping it for only 3-4 days while others are comfortable with a couple weeks. Use your best judgment!
This looks so yummy and I can’t wait to try it!