This vegan coconut milk ranch dressing will make you forget all about the "real" thing. Coconut is whisked with shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, sea salt, and black pepper to create a simple, zesty, and ultra creamy ranch dressing. Drizzle this vegan ranch dressing over salads or dip your favorite veggies into it!
Prep time: PT10M
Total time: PT10M
Rating
4.86 stars (21 reviews)
Ingredients
1 can full-fat coconut milk or coconut cream, refrigerated overnight (do not use light coconut milk)*
2 tablespoons minced shallots
1 clove garlic, minced
2 tablespoons apple cider vinegar
3 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
1 teaspoon sea salt
Freshly ground black pepper, to taste (omit to make the recipe AIP-friendly)
Categories
Dressing
Salad
Cuisine
Gluten-Free
Grain-Free
plant-based
Vegan
Steps
Open the can of coconut milk or coconut cream. Scoop the coconut cream off the top of the can and add it to a large bowl, leaving the coconut water within the can.
Add 4 tablespoons of the coconut water into the coconut cream and whisk until smooth (reserve the leftover coconut water, as you may need to whisk in an extra tablespoon or two after refrigerating your dressing depending on your desired thickness).
Add in the shallots, garlic, apple cider vinegar, chives, parsley, basil, dill, sea salt, and black pepper. Stir to combine and refrigerate dressing for at least 30 minutes to let the flavors meld together.
Enjoy this dressing over your favorite salads or dip your favorite vegetables into it!
Reviews
Kim on 2020-05-15 (5 stars): I made this and it is truly a life saver! Especially when you're on such a restrictive diet and you're tired of guacamole (never thought I'd say that!) and just need a little more variety. I didn't have any fresh herbs so I made it with all freeze dried herbs and it was still great. I used about 1/3 of the amount listed for the fresh, as suggested by Ashley.
I do have a question though. Would it be possible to use whole fat coconut milk instead of cream and add something like arrowroot or cassava flour to thicken?
Robert Wayne Perrine on 2019-03-28 (5 stars): Put the can of coconut milk in the refrigerator for an hour or so and then flip it over and remove the bottom of the can. The water can then be poured off and the fat will be left...
Lorine on 2018-10-01 (5 stars): A new dairy allergy has me missing my ranch dressing. I couldn't get my coconut milk to separate so my dressing is a little thin, but oh my gosh this is the best ranch I've ever had.
Have you tried freezing it? I'm on a week on, week off rotation, and during my week on I stay stressed and overwhelmed. I was wondering if this was frozen in an ice cube tray, if I could stick a cube in a ziplock bag and run it under water to thaw when I needed dressing.
M on 2018-09-19 (5 stars): Fabulous! Went perfect with a tray of raw veggies
Rebecca Hamm on 2018-07-27 (5 stars): I was so excited to try this recipe today. I made the first batch and pulsed it about three pulses too many and it curdled UGH!!
But I REALLY wanted some AIP Ranch dip lol so I tried again. Lol. Since I only had coconut milk with guar gum at the time, I pulsed the ingredients with just some of the coconut milk water from the bottom of the can until it was smooth and then I stirred in room temperature coconut milk fat and it worked!! No curdling and it was delicious!!I'll be on the hunt for a non additive coconut milk now!!
Mary on 2018-04-14 (5 stars): My daughter just shared this with my husband and me. We both love it. Can you freeze it to make it last longer?
