From the kitchen
Tangy Coconut Ranch Dressing
Light coconut milk mixed with apple cider vinegar, fresh dill, chives, and garlic powder for a dairy-free ranch.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 1 cup Light Coconut Milk (carton-style)
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Fresh Dill, chopped
- 1 tbsp Fresh Chives, chopped
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- Salt and Pepper, to taste
Method
- Whisk the coconut milk and apple cider vinegar together in a bowl.
- Let sit 5 minutes — the mixture will thicken slightly as the acid interacts with the milk.
- Stir in the dill, chives, garlic powder, and onion powder.
- Season with salt and pepper.
- Refrigerate at least 30 minutes before serving to let the flavors meld; use within 5 days.
Kitchen note
A little thickening from the vinegar here is expected and desirable, unlike in a hot soup — the acid is doing gentle, cold work rather than being shocked by heat, so this reaction is controlled rather than a sign of the dressing breaking.
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