I am ranch dressing obsessed. When I set out to create my own recipe I knew that I wanted to use only clean ingredients and only ingredients that I would always have in my kitchen.
This version is dairy-free which means you can enjoy it if you choose to do a round of Whole 30. It’s also so tasty I make it year-round.
To make it you just toss everything in the blender. There’s no chopping. No dirtying cutting boards or bowls. Just a quick blend and your favorite dressing is ready to go.
A few things to note:
Use light olive oil instead of extra virgin for this particular dressing. EVOO makes your dressing too oily tasting but a light olive oil works perfectly.
Your egg should be room temperature, a common recommendation for baking as well. This helps your egg disperse more evenly in the dressing and produces a lighter texture.
I use a lot of fresh herbs in my recipes but for this dressing I’m going with dried. Why? Dried herbs are something I always have on hand. It’s important to me that this dressing is something that can always be made without a trip to the store.
I recommend using canned full fat unsweetened coconut milk. Full fat just means it doesn’t say light on the label. The ingredient list should be coconut, water, and guar gum. It’s really easy to find at every grocery store (usually on the international foods aisle) and it’s something you can keep in the pantry for months. Just give it a good stir when you open it because it does separate.
In less than 5 minutes you can have this easy ranch dressing ready to go! Use it on your salad or as a dip!
- 1 egg, room temperature
- 1¼ cup light olive oil (not EVOO)
- ¾ cup coconut milk (from a can)
- ⅛ cup apple cider vinegar
- 2 tablespoons lemon juice
- 1 tablespoon dried parsley
- 1 tablespoon dried dill weed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- Toss it all in a blender and blend until well combined. This takes about 30 - 60 seconds.
- Drizzle it on your salad or use it as a yummy dip!