Source: Adapted from whole-sisters.com
Ingredients
1
egg 1 cup
avocado oil 1 tablespoon
fresh lemon juice 2 tablespoons
red wine vinegar 1 teaspoon
sea salt 1 teaspoon
pepper 3⁄4 teaspoons
onion powder 3⁄4 teaspoons
garlic powder 1⁄2 cup
full-fat canned coconut milk (blended) 1
handful of fresh herbs of choice (or 3 TBS dried parsley)Instructions
Dump all ingredients, except for herbs, in a wide-mouth mason jar and blend with an immersion blender for about 1 min. Start the blender at the bottom of your jar, working your way up to the top when you start to see it thickening up. Incorporate herbs during the last 15 seconds (otherwise it will turn green). Store in the fridge for up to a week.
Note: If your ranch doesn't thicken, it probably didn't emulsify properly. Just add another egg and blend again. (Recipe♦380)