Did you know there really was a “Hidden Valley Ranch”? It was a resort in California, owned by Steve and Gayle Henson, the place where ranch dressing was invented. Steve Henson’s, simple mixture of mayonnaise, buttermilk and herbs has become our favorite way to liven up lettuce.
However, commercially bottled ranch dressing is made with unhealthy soybean oil, then loaded with preservatives, artificial flavors and finished with a dose of monosodium glutamate, a known neurotoxin. This is far from what Henson served his guests at Hidden Valley Ranch. Let’s return to the ranch and make our own healthy Ranch Dressing.
I’ve meant to come up with a healthy Ranch Dressing for some time. A big bowl full of mixed salad greens is a daily staple around here. I was inspired to tinker with using a dairy-free version of “buttermilk” after my friend J3nn used canned coconut milk to make a coleslaw dressing. I gave her recipe a try and it was actually pretty darned good. I don’t have an aversion to my homemade mayonnaise, so J3nn’s recipe is just another alternative to healthy creamy coleslaw. But she gave me the idea to use coconut milk as a dairy-free replacement in making a creamy salad dressing.
There’s a well-known trick for making buttermilk by simply adding vinegar or lemon juice to cream or milk. I used this trick, with my favorite canned coconut milk, to come up with a dairy-free version of buttermilk. It worked beautifully and the result was a wonderful dairy-free version of ranch dressing. By the way, the Native Forest brand is my favorite because the can is not lined with BPA, the thickness and consistency after shaking is perfect and it does not have an overpowering coconut taste. I use this brand in most of my dairy-free recipes.
Finally, if you are wondering what’s so “unhealthy” about soybean oil, the oil found in just about every single bottle of salad dressing on your local grocery store shelf, here’s your answer:
What’s so bad about soybean oil?Two specific types of fat, as well as free radicals, prime our body for chronic inflammation. Omega-6 fatty acids and trans-fats stimulate the body’s production of inflammation causing chemicals. Omega-6′s are found in vegetable oils, like soybean oil, corn oil, peanut oil, canola oil, cottonseed oil, safflower oil & sunflower oil. Trans-fats are found in products that contain partially hydrogenated oils. Chronic inflammation is a symptom of almost every disease process. The list of diseases and disorders that involves chronic inflammation is long, from cancer to arthritis to heart disease to Alzheimer’s disease.To learn more about inflammation’s effect on health and disease check out the outstanding book, The Inflammation Syndrome by Jack Challem.
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Prep Time: 5 minutes
Chill Time: 60 minutes
Servings: 12 – 2 Tbsp.
Ingredients
- 1 c. (less 1 Tbsp.) Canned Coconut Milk
- 1/2 c. Homemade Mayonnaise
- 1 Tbsp. Coconut Vinegar
- 1/2 tsp. Dried Chives
- 1/2 tsp. Dried Parsley
- 1/2 tsp. Dried Dill Weed
- 1/4 tsp. Onion Powder
- 1/4 tsp. Garlic Powder
- 1/8 tsp. Celtic Sea Salt
- 1/8 tsp. Black Pepper
Directions
- In a one cup measuring cup add 1 Tbsp. vinegar and then fill to the top with coconut milk.
- Let stand for 5 minutes.
- Whisk together all ingredients and then pour into a pint jar with a lid.
- Refrigerate for at least an hour before serving.
Bless you! With 3 preschoolers in the house, ranch dressing is a staple around here. I always feel a little dirty about giving it to them. Now to find that mysterious spare time to ix it up.
Bless you and your 3 preschoolers!
So far every dairy-free or Paleo ranch has called for homemade mayo. Im concerned about how long the dressing will stay fresh with raw egg mayo. Some people say just 3-5 days…..thats a lot of ranch for 3-5 days.
Thoughts? Ive thought about trying to find some commercial soy-free mayo, but that seems to call for a trip to Whole Foods, any ideas on brands?
I have had no issues with my homemade mayo lasting up to two weeks and the same goes for this dressing. This recipe could be easily halved.
What could I use in place of Coconut Vinegar?
White Vinegar.
Vanessa, do you shake up the can of coconut milk first or just pour it out unshaken? (I’ve got some can’s of coconut milk in the fridge but haven’t used the product yet.)
Many thanks!
Alice B.
Yes, we want all the contents of the coconut milk shaken and evenly distributed.
Thank you! I’m eager to try both the coconut milk and your recipe!
I’ve read some places of using the cream part rather than the liquid so not shaking was the instruction for some instances. So glad to know you can also shake the can sometimes and use all the contents!
This looks so good! Is it pretty easy to find coconut vinegar? I am making this tomorrow as I really miss Ranch dressing. You could probably add some hot sauce to make this spicy too!
I guess it depends on where you shop. I can buy it at our local co-op at and at Whole Foods.
I just made the home made mayo then used it to make this ranch. It came out really runny. Is that normal – will it “set up” in the refrigerator? Thanks!
Depends on how thick your coconut milk is…
I’ve made your mayo and this dressing twice now and they are winners both!
Never dreamed homemade mayo could be so easy to make.
Thank you, Vanessa!
That’s awesome Alice. Thanks for taking the time to leave such a nice comment.