I have been gatekeeping this recipe from the dairy free world for far too long! It is a rendition of a recipe I found way back in college when I first found out I was lactose intolerant! It is seriously delicious and easy to make since it is all done in a food processor!
Tomorrow is Mother’s Day and we decided to make homemade pizzas. I am a firm believer that every pizza needs ranch! My mom and sister recently gave up dairy, so I decided I had to make this for them!
I promise the coconut milk does not make it taste like coconut at all! I use the Pacific Foods brand. For this recipe, I suggest using a food processor because it makes it so much easier! However, you can also finely chop all the ingredients and use a whisk to combine!
Total Time: 15 minutes (plus refrigeration)
Ingredients:
• 1/3 cup of unsweetened coconut milk
• 1 ½ tsp of apple cider vinegar
• 2-4 cloves of garlic (your preference, I love a lot of garlic in mine)
• 2 tbsp of parsley
• 3 tbsp of green onion
• 1 tsp of white wine vinegar
• 1/2 tsp of dill seasoning
• 2 tsp of onion powder
• 2 tsp of garlic salt
• 2 cups of vegan mayo (or regular mayo if you are not vegan)
• salt & pepper to taste
Tips/Notes:
• If you feel as though there is too much vinegar, add in 1 tsp of sugar at a time until it balances
• If you want to thicken the recipe, take out a 1/2 cup of dressing and combine 1/2 tbsp of corn starch until smooth, then combine with the rest of the dressing.
• In my opinion, adding too much dill is what gives it that “store bought” taste vs. “restaurant ranch.” I would start with a small amount, dill is very overpowering!
Steps:
- In a small bowl, combine the coconut milk and apple cider vinegar and sit aside for 15 minutes to “curdle.”
- Add all other ingredients into the food processor and combine.
- After 15 minutes, add the coconut + vinegar mixture into the food processor and mix.
- Taste and season more as necessary! Enjoy!
xoxo,
Lauren Emily
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