Ranch Dressing (No Vinegar)

I found this recipe in Heather Crosby’s “Yum Universe” book, I didn’t have all of the ingredients and it still tasted good.


  • 1 Cup coconut milk
  • 1 Tablespoon + 3 teaspoons of Lemon juice (freshly squeezed)
  • 3/4 soaked cashews, soaked
  • 1/4 Cup onion, minced and sautéed
  • 2-3 cloves garlic, minced and sautéed
  • 1/4 Teaspoon coconut oil
  • 1/2 Teaspoon sea salt, or more to taste
  • 1 Tablespoon parsley, chopped – (I used dried parsley)
  • 1/2 Teaspoon dill, chopped – ( I didn’t use)
  • 1 Teaspoon chives, chopped – ( I didn’t use)
  1. Make a “buttermilk” by stirring together coconut milk, and lemon juice in a bowl. Set aside to “curdle” for 10-30minutes. -( I left for 30 minutes and it never curdled)
  2. In a blender, blend together all ingredients except parsley, dill and chives until creamy. Add parsley, dill and chives and pulse a few times to break them up, but not enough to blend them into the dressing completely- you want specks.