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!
Do not use extra virgin olive oil. I mean that. Do not do it. It produces a much oilier flavor that just doesn't work well in a Ranch Dressing. Make sure your olive oil is labeled light.If you prefer a thick dressing simply scale back the coconut milk, adding a little at a time, until you achieve the texture you desire. You can also skip the part about stirring your canned coconut milk and just use the coconut cream found at the top of the can.Eggs must be room temperature to blend properly in this recipe. If your egg isn't then the dressing may separate immediately after blending.You can store this dressing in the refrigerator and use the remainder later. The general rule for dressings is that they last as long as the individual ingredients do. For this dressing I've stored it in the fridge for as long as a week but you'll need to shake before serving.