Get ready to fall in love with your new go-to dressing! Whether you can do eggs or not, this homemade ranch is an absolute dream. It delivers that classic, tangy, herby flavor you crave and is unbelievably versatile. We’re talking just 5 minutes of prep time for a full 2 cups of creamy goodness with zero cooking required. My absolute favorite way to enjoy it? Doubling up on the garlic and drizzling it generously over a sheet pan of freshly roasted carrots. Trust me, it’s a game-changer for salads, veggie dips, wings, and everything in between.
Ingredients
• 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
Instructions
1. Place all the in a 20-ounce / 600-ml or larger airtight container or jar.
2. Cover tightly and shake vigorously until all are smooth and fully incorporated.
3. When ready to serve, give the container a little shake and enjoy.
Nutritional Information
• Notes & Nutrition
• Storage: Keep in an airtight container in the fridge for up to 5 days.
• Make it Egg-Free/Vegan: Simply use your favorite egg-free or vegan mayonnaise.
• Nutrition Facts (per tablespoon):Calories: 57 | Total Fat: 6.1 g | Saturated Fat: 1.5 g | Cholesterol: 7 mg | Sodium: 182 mg | Carbs: 0.4 g | Net Carbs: 0.3 g | Protein: 0.1 g
Pro Tips
• For the best flavor, let the dressing chill in the refrigerator for at least 30 minutes before serving. This allows the herbs and garlic to meld together.
• Adjust the consistency to your liking. For a thinner dressing perfect for salads, add a bit more coconut milk. For a thicker dip, reduce the coconut milk slightly.
• If you don’t have fresh herbs, you can substitute with dried, but use about one-third the amount (e.g., 1 tablespoon fresh parsley = 1 teaspoon dried).
• For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the mix.
FAQ
Q: Can I make this ranch dressing vegan
A: Yes, you can easily make this ranch dressing vegan. Simply use your favorite egg-free or vegan mayonnaise to replace the standard mayonnaise in the recipe.
Q: How long does homemade ranch last in the fridge
A: This homemade ranch dressing will stay fresh for up to 5 days when stored in an airtight container in the refrigerator.
Q: Can I use dried herbs instead of fresh for this recipe
A: Absolutely. If you don’t have fresh herbs, you can substitute them with dried ones. Use about one-third the amount called for, for example, 1 teaspoon of dried parsley for every 1 tablespoon of fresh.
Q: How do I make the ranch dressing thinner or thicker
A: You can easily adjust the consistency. For a thinner dressing perfect for salads, add a bit more coconut milk. For a thicker dip, simply reduce the amount of coconut milk slightly.
