Ranch dressing. Who doesn’t love ranch dressing? Well, okay, maybe people who can’t have dairy…and people who don’t like preservatives and unnatural chemicals in their dressing.
I happen to love the flavor of ranch dressing, but I do not like what dairy does to me, nor do I love preservatives or unnatural chemicals in my dressing. So, I figured out how to make my own.
Working with a traditional, dairy-filled recipe I found on AllRecipes.com, I am pleased to introduce you to this quick and Easy Vegan Ranch Dressing.
Easy Vegan Ranch Dressing
½ c Coconut Cream (see note below)
½ tsp Dried Chives
½ tsp Dried Parsley
½ tsp Dried Dill Weed
¼ tsp Garlic Powder
¼ tsp Onion Powder
Salt and Pepper to taste
In large mixing bowl, mix together mayonnaise, coconut cream and spices. Refrigerate for at least 1 hour before serving. Store remaining dressing in refrigerator for up to 3 weeks.
Makes 1 ½ c.
To obtain coconut cream, simply refrigerate 1 can of full-fat canned Thai Kitchen Unsweetened Coconut Milk for at least 24 hours. Coconut cream will separate and solidify on top of coconut water. Scrape cream from top and measure ½ c for this recipe. You can try other brands of coconut milk, but it is my experience that other brands do not have as beautifully distinctive cream as Thai Kitchen. Use any left-over cream and coconut water in your rice, quinoa, or use it to soak your nuts. Yum!