{Dairy-Free} Ranch Dressing

Oh, man, do I miss certain foods that I used to eat in excess! Ranch dressing was {and still is} an all-time favorite. In high school, my friends and I would frequent this little sandwich shop called Hogi Yogi in Mission Viejo. It was heaven. We would often {to save our valuable money!} get a 12 inch loaf of bread {each} and a side of the “Hogi Sauce,” which was the BEST ranch I’ve ever had. I think they charged us, like, a buck for that lunch…Oh, simpler times! There is absolutely no way my stomach would approve of that these days. Now, I make {much} healthier choices, and I make my own ranch!

This was incredibly easy to make, and I happened to have all the ingredients on hand—perfect! Now, that I’ve finally satisfied this craving, I can start working on a gluten free doughnut recipe. Stay tuned!

 Dairy-Free Ranch Dressing

1/3 cup light canned coconut milk (Trader Joe’s!)

1 cup mayo (I used organic from Trader Joe’s! You can use low-fat or fat free if you’d like)

1 teaspoon apple cider vinegar

1 teaspoon white wine vinegar

Lots of freshly cracked black pepper

Sea salt to taste

1 small handful parsley, chopped (or about 2 tablespoons)

*1 handful diced green onions (or about 3 tablespoons)

*2 cloves of garlic, minced finely or pressed

*If you have IBS or you are going through the elimination period of the low FODMAPs diet, leave out the onions and garlic entirely. If you are maintaining, leave out the white parts of the green onions AND the garlic—onions and garlic are the worst offenders in people with IBS; although, a friend of mine says she can have garlic, no problem. Lucky! Do what works for you. I used both parts of the green onion, and no garlic, and the dressing was fantastic.

Note: if you don’t have both vinegars, and don’t feel like buying them, I think you could easily replace with equal amounts of lemon juice. If you do, let me know how it turns out!

-If milk doesn’t bother you, you can certainly make this with real milk instead of coconut! Whole or lower fat milks should work the same way.


In a large measuring cup or small bowl, add your apple cider vinegar to your coconut milk and allow it to sit for 5-10 minutes—this gives it a great “buttermilk” flavor! Then, whisk in all other ingredients until smooth and store in the fridge for a few hours (I’m thinking 2-4) to thicken nicely. You can after about an hour in the fridge like I did, but when I went for more at lunch the next day, it had turned into nice, thick ranch dressing!

This should keep in the fridge for 7-10 days.

Serve however you’d like. I served it alongside some nice BBQ ribs, over fresh heirloom baby tomatoes and zucchini. Yum! The next day, I had the same tomatoes and zucchini but I added some canned tuna to it…perfect lunch!

photo (34)

Inspired by: cookingwithcurls.com



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