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Dairy free ranch dressing

I’ve been perfecting this ranch recipe for a few months, and it’s finally perfect! Enjoy!

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Dairy free ranch dressing

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  • Author: sarahbridgeman


Dairy Free ranch dressing!




1 cup light tasting oil I use avocado oil I like chosen foods

1 egg

½ cup unsweetened full fat coconut milk

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp real salt

1 tsp onion powder

2 tsp garlic powder

¼ cup finely chopped fresh dill fronds, you can use dried, and only 2tbsp  if you do dried.

¼ cup finely chopped fresh parsley, you can use dried— slightly less like 2tbsp

1 tsp freshly cracked black pepper


Pour oil into a wide mouth jar (just slightly larger than the mouth of an immersion blender). Crack the egg into the oil and let sink to the bottom of the jar. Insert the immersion blender into the jar and rest the blade on top of the yolk. Do not move the head until a white, creamy, thick mayo forms at the bottom by the head–about 10 seconds at least. Now, slowly raise the immersion blender up and down until the entire jar has emulsified into a mayo.


Add the coconut milk, lemon, red wine vinegar, salt, onion powder, and garlic and using the immersion blender, blend once more to combine.

Stir in the dill, parsley and black pepper.

Refrigerate until ready to use.

This keeps for up to 1 week in the fridge.

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