Easy Dairy Free Ranch Dressing Made with Avocado Oil
A creamy, simple, delicious, made-from-scratch ranch recipe that can be made in minutes.
Equipment
- wide mouth quart mason jar
- immersion blender
Ingredients
For the buttermilk substitute
- ½ cup full fat coconut milk from a can, room temperature, blended if needed *if you're not dairy free whole milk works too
- ½ Tablespoon vinegar or lemon juice to make buttermilk
For the dressing
- 1 egg room temp.
- ½ teaspoon Dijon mustard
- ½ Tablespoon apple cider vinegar raw, with the mother
- 1 Tablespoon lemon juice
- ½ teaspoon mineral salt Redmond Real Salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon smoked paprika
- ½ Tablespoon dried dill weed
- ½ Tablespoon dried parsley
- ½ Tablespoon dried chives
- 1 cup avocado oil added last
- ½ teaspoon dried minced garlic stirred in at the end
Instructions
Prepare the buttermilk substitute:
- In a ½ cup measuring cup, add ½ tablespoon of vinegar or lemon juice. Fill the rest of the measuring cup with coconut milk to reach ½ cup total. Stir gently and let it sit for 5 minutes to curdle and thicken.
Assemble the dressing:
- In a wide-mouth quart jar, add the eggs, Dijon mustard, apple cider vinegar, lemon juice, mineral salt, black pepper, onion powder, garlic powder, smoked paprika, dried dill weed, dried parsley, dried chives, and the prepared buttermilk substitute from step 1.
- Pour the avocado oil on top of the mixture in the jar.
Emulsify with an immersion blender:
- Insert a handheld immersion blender all the way to the bottom of the jar. Turn it on and blend at the bottom for about 10 seconds to start the emulsification process. (Don't mix from the top down. Follow the directions precisely for best results) Once it begins to thicken at the bottom, slowly lift the blender upward toward the top of the jar. At this point, the oil should fully incorporate, creating a creamy non-separated mixture.
Add the garlic:
- Add the dried minced garlic and stir it in with a spoon until evenly distributed.
Chill and serve:
- The dressing will be a little runny but will thicken after chilled. Place the jar into the refrigerator and let chill for at least 2 hours to thicken. For optimal flavor, its best enjoyed on the second day, once the spices and herbs have fully developed in the dressing. Store in the refrigerator and use within 5-7 days.
Notes
Although this recipe as written only makes one pint of ranch dressing, I'd still recommend mixing it up in a quart jar, to avoid it from spilling out while you are blending.
If you decide to double the recipe like I often do (trust me you're going to want to 😉) you'll still use a quart jar, but it does get pretty full, so just be a little more careful when you raise the immersion blender to the top of the jar.
