Coconut Ranch Dressing

This recipe takes a long time, but I promise its worth it.
My favorite dressing for  salad is ranch dressing.
It's creamy, it's tangy and just perfect for dipping or pouring. Ranch makes any vegetable edible.
Here's how I made it

You Will Need:

1 14.5 oz can of coconut milk
 Salt
Pepper
Italian seasonings
Rice vinegar (or you can use lemon juice)

First, you need a can of coconut milk, NOT the lite version.  This is what I use.

You need the cream that's gonna rise to the top. Place the can into the refrigerator for three to four days (yes, 3-4 days). This step is absolutely necessary for the cream to rise completely and properly harden.   After the allotted time. open up the can and scoop out the hardened cream (don't toss the liquid that is left! You can use it to help thin out the dressing). 

You will want to start mashing up the cream and adding your rice vinegar, salt, pepper and Italian seasonings.

It will look clumpy at first, but keep adding rice vinegar a little bit at a time, and the reserved coconut liquid until you have the desired consistency.

This would have been too thick for a dressing, but perfect for a dip!

This is what I was looking for. Now of course you will need to taste it as you go to make sure it's not too vinegary, or whatever.  Everything is to what your personal taste is, if you like yours spicy add some cayenne pepper to it! If you like yours a bit sweet, add sugar or honey to it, throw in some mustard if you like! It's whatever you want it to be. This is the goal

A jar of allergy safe ranch whenever you want or need it. This recipe will make about two cups of dressing, but that really depends on how much liquid you add. It should keep up to a week in the fridge (if it last that long).

FYI: This dressing does need to stay cold, it may harden a little depending on how much liquid you add (the more you add the less likely it is to harden), and it will melt if you pour it over something hot.

Enjoy!