Homemade Ranch Dressing

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Course Condiment
Servings 12 2 tbsp servings


  • 3/4 cup avocado oil or olive oil
  • 1/3 cup packed chopped herbs chives cilantro, and dill
  • 1/4 cup canned coconut milk
  • 1 large egg at room temperature
  • 1 tablespoon red wine vinegar
  • 1 teaspoon mustard (I like dijon or stone ground)
  • 1 teaspoon lemon juice
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper


  • Place all the ingredients in a blender and blend until smooth. Refrigerate in a sealed jar for up to 1 week.
  • You can also use an immersion blender placed in a wide mouth mason jar instead of a blender.


The ranch will thicken up a bit in the refrigerator, and will last for about a week.
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