MAKES 2 cups (475 ml)
PREP TIME: 5 minutes
COOK TIME: —
Whether you can do eggs or not, this recipe is a dream. It tastes just like traditional ranch dressing and is good with just about anything you slather it on. My favorite is to double up on the garlic and drizzle it over roasted carrots.
1 cup (210 g) mayonnaise
½ cup (120 ml) full-fat coconut milk
3 tablespoons finely chopped fresh parsley
2 tablespoons sliced fresh chives
2 small cloves garlic, minced
1 tablespoon minced white onions
1 tablespoon finely chopped fresh dill
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
¼ teaspoon finely ground sea salt
⅛ teaspoon ground black pepper
- Place all the ingredients in a 20-ounce (600-ml) or larger airtight container. Cover and shake until incorporated.
- When ready to serve, give the container a little shake and enjoy.
STORE IT: Keep in an airtight container in the fridge for up to 5 days.
make it EGG-FREE/VEGAN:
Use egg-free mayonnaise
Per tablespoon, made with homemade mayonnaise:
calories: 57 | calories from fat: 55 | total fat: 6.1 g | saturated fat: 1.5 g | cholesterol: 7 mg
sodium: 182 mg | carbs: 0.4 g | dietary fiber: 0.1 g | net carbs: 0.3 g | sugars: 0.1 g | protein: 0.1 g
FAT : 98%
CARBS : 1%
PROTEIN : 1%
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