If my daughter, Chloe, had it her way, she’d put ranch dressing on everything. Chicken, veggies, hamburgers, fries, pizza and even a little in her hair when she’s feeling wild. Bottled, dairy-filled ranch dressing has many nutritional problems stemming from the long list of highly processed, chemical ingredients, which is why it’s much tastier to make your own. This recipe is quick, easy, and a delicious addition to chicken, veggies, hamburgers, fries pizza, and even your hair, but we will draw the line there.
Note: Don’t skip step 1! This is vital to making a dressing that is creamy and not runny. I know, it is going to take a little longer, and this is called Lazy Man’s Ranch after all, but trust that I wouldn’t make you do it if it wasn’t important.
2 cans (13.66oz) coconut milk, full fat, chilled overnight
3 tablespoons fresh parsley, minced
2 tablespoons fresh dill, minced
2 teaspoons onion powder
1 teaspoon garlic salt
pinch of sea salt
pinch of black pepper
½ teaspoon apple cider vinegar
Chill the 2 cans of coconut milk in the fridge overnight—do not shake. Turn the cans of coconut milk upside down, and use a can opener to remove the bottom of the can. Pour the liquid out, and then scoop the creamy, white coconut cream into a bowl.
Combine all of the ingredients in a food processor. Pulse until smooth and well combined. Chill for 15 minutes. Enjoy!
Calories: —
Fat: —
Carbohydrates: —
Sodium: —
Fiber: —
Protein: —
Sugar: —