Dairy-Free Ranch Dressing

I spent the better part of 2015 without one of my favorite condiments: Ranch dressing. When I found out that I had a dairy allergy, I panicked. Would I seriously never taste wonderful buttermilk Ranch again? The thought was a shock to my system! After all, I used Ranch as a dressing, a dip, a sauce, and anything else that I could get away with.

Ten months after I walked away from Ranch, I saw a friend post a photo on Instagram of another non-dairy food made with canned coconut milk. It (and my recent craving for fish tacos) piqued my interest enough that I went into the kitchen and started digging through my pantry. Could it be? Could I really use coconut milk as the base of my homemade Ranch dressing? There’s no way this would work. The distinct taste of coconut would ruin the flavor, right?

Who knows? I didn’t have any canned coconut milk in my house. None! {I usually always have some on hand.} What I did have was a small can of coconut cream. I was so desperate to attempt a Ranch for my tacos that I opened the can and dumped it in a bowl.

I had never worked with coconut cream before but I knew it wasn’t creamy enough to achieve the perfect Ranch texture, even though it was thick. Although rarely, I do eat mayonnaise on occasion. (NOTE: This obviously is NOT a vegan recipe.) I added 1/2 cup of mayo to the coconut cream, along with 2 tablespoons of apple cider vinegar to give it more of a buttermilk tang.

After that was mixed well, I reached for spices. The only things that I had on hand were parsley, garlic powder, and a minced onion/onion powder mixture. I added one heaping teaspoon of each to the mixture and stirred until it was all blended well. I transferred the mixture from the bowl to a storage container, and placed it in the refrigerator for an hour to chill.

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That seemed like the longest hour of my life… but it was well worth the wait! The end result was a creamy, dreamy non-dairy Ranch substitute that tasted just like the real thing. Okay, maybe not JUST like it. Remember, I haven’t tasted “real” Ranch in almost a year, but from what I remember… this recipe is incredibly close. And there was absolutely no hint of coconut flavor!

As a reminder, I am not endorsed by any product or company… so the ingredients that I use for my recipes can be substituted with a similar ingredient of your choice. These items truly were things I had previously purchased and were already in my kitchen.

This recipe only yields approximately one cup of Ranch, with 2 tablespoons being the recommended serving size. I do plan to make a larger quantity next time since I now know how great it tastes! When I do, I will update this post with any recipe changes or ingredient adjustments. I highly recommend this smaller recipe to start. It’s the perfect amount for a taste test.