Dairy-free ranch in your blender!

You are not going to believe how much this non-dairy dressing tastes like ranch! I am shocked myself and I am a ranch aficionado. 

This dairy-free recipe makes a smallish batch and be made in a personal sized smoothie blender and it's perfect for lactose free, paleo or Whole 30 diets. I made it because I'm doing Whole 30 and one of the biggest W30 challenges is condiments or sauces to liven up vegetables that you eat by the truckload. But also, you are supposed to have "plated fat" with every meal and this counts!

I mix it up in my Epica smoothie blender and it's filled to the top. My blender is 20oz if yours is smaller, it will be too small for recipe as written as it basically fills my blender. The nice thing about making this recipe in a smoothie blender, is I can use the top as a convenient pour spout.

When it's first mixed, it's a little thin. If you chill it about 30 minutes it will be perfect consistency but you can eat it right away. If you know you are going to eat it immediately you can use less of the "watery" part of the coconut milk when you blend it so it's thicker.

Ingredients

1 can full fat coconut milk (see note on making a thicker dip)

1 egg or 1/4 cup liquid egg

2 Tbsp of red wine vinegar

juice of half a lemon or about 1 Tbsp lemon juice

1 tsp sea salt

1 tsp garlic powered

3/4 tsp onion powder

1 tsp dried basil

1 tsp dried oregano

1 tsp ground black pepper

Cooking equipment:

Blender with at least a 20oz capacity

In the blender

Put all of the ingredients in your blender and mix for 2-3 minutes until well blended. You may serve immediately or chill for 30 minutes for a thicker consistency. Can be refrigerated for up to 1 week.

Please note this recipe contains raw egg. Consuming raw egg can increase your risk of food-borne illness.

If you want a thicker dip, don't use all of the liquid in the coconut milk.

 Do not allow the ranch to warm to room temperature and then put it back in the fridge for consumption later as it contains raw egg. 

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