Homemade Dairy-Free Ranch Dressing

When you need to be dairy-free for what ever reason it can be frustrating because former favorites are no longer possible. When you start homesteading you also want to make everything homemade. This recipe combines both homemade and dairy-free. It’s an excellent healthy dairy-free version of a former store bought dairy filled favorite. Although truthfully, it is way better than store bought.

The key to making homemade ranch dressing is having a base thick enough to be a dressing without using thickeners and to season it well. This recipe uses both coconut milk and mayonnaise. If you are following a paleo diet, be sure to use a homemade mayonnaise or a soy-free brand. I buy Primal Kitchen brand Avocado oil mayonnaise from Costco. As you can see, many of these ingredients were actually purchased at Costco.

For this recipe you will need:

• A medium mixing bowl

• A whisk

• 1 cup full fat coconut milk

• 2 Tablespoons lemon juice

• 2 teaspoons apple cider vinegar

• 1/4 cup Mayonnaise

• 2 teaspoons honey

• 1/2 teaspoon salt

• 1/8 teaspoon ground pepper

• 1/4 teaspoon dried ground mustard

• 1/4 teaspoon paprika

• 1/2 teaspoon oregano

• 1/2 teaspoon garlic powder

• 1 Tablespoon dehydrated onion

• Optional: 2 Tablespoons fresh minced chives and 2 Tablespoons fresh dill

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Homemade Dairy-Free Ranch Dressing

Yield: 12 servings

Author: Kimberly Fulmer

Prep time: 10 MinInactive time: 1 HourTotal time: 1 H & 10 M

Dairy-free and delicious.

Ingredients

• 1 cup full fat coconut milk
• 2 Tablespoons lemon juice
• 2 teaspoons apple cider vinegar
• 1/2 cup mayonnaise (use soy-free or homemade to keep paleo)
• 2 teaspoons honey
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried mustard
• 1/4 teaspoon paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1 Tablespoon dehydrated onion
• Optional: 2 Tablespoon fresh minced Dill and 2 Tablespoon fresh minced chives

Instructions

1. In a small bowl, whisk the coconut milk, lemon juice, and apple cider vinegar together. Let mixture sit for 5 minutes.
2. Add remaining ingredients and whisk until smooth and creamy.
3. Cover and refrigerate for at least one hour before serving to allow flavors to develop and mingle. 

To assemble the dressing:

Add 1 cup of coconut milk to a medium mixing bowl. Try to get a good mix of the solid parts in the can and the thinner liquid. Add the lemon juice and apple cider vinegar. Whisk until smooth. Let it sit for minutes. Real ranch dressing is made from buttermilk and letting it sit will slightly sour or curdle the coconut milk to produce the coconut milk equivalent.

Next add the mayonnaise and spices into your mixing bowl.

Whisk all your ingredients until smooth and creamy. Cover and refrigerate for one hour minimum. This allows the flavors to develop and mingle. You can use this dairy-free ranch dressing in any way you would use regular ranch dressing. I like to use it to top hamburger lettuce wraps or to dip homemade French fries in it. You can also use it to dip garden fresh vegetables in.

Substitutions and FAQs.

Is this recipe gluten-free? Yes, it is gluten free. All recipes on mossygoat.com are gluten-free. We are a gluten-free homestead.

Is this recipe vegan? No, it is not vegan because it has honey in it. You can always substitute maple syrup for the honey or add a little sugar instead. If you are vegan be sure to use mayonnaise without eggs.

I am allergic to coconuts, what can I do? If you can have cashews you can try blending cashews and water to make a heavy cashew cream. This recipe relies on the thickness of the fat in the coconut milk for texture. Cashew cream is also thick and high fat. Substituting alternative milks will not work because they will not have the thickness. If there is a yogurt you can eat you can use that but do not use the lemon juice in the recipe because yogurt is more sour.

Enjoy and be sure to let me know how it you like it.