A twist on classic ranch, this recipe uses coconut milk for a creamy, dairy-free dressing.
Add egg, olive oil, vinegar, and salt to a wide-mouth jar in the order listed. Push the end of an immersion blender all the way down to the bottom of the jar. Blend for a couple seconds until the bottom of the liquid turns solid white, then begin moving the blender stick around until everything is incorporated into a mayonnaise.
Add coconut milk, green onions, parsley, and pepper. Blend again until thoroughly mixed. Transfer to an airtight jar and store in the refrigerator.
*I recommend using extra light olive oil to keep the end result from having a strong olive oil flavor.
**Since this has a mayonnaise base with raw egg, I try to consume it within a week. Some people are comfortable with keeping it for only 3-4 days while others are comfortable with a couple weeks. Use your best judgment!
recipe from thesavvyplate.com