Hope that helps ð. Yes! You didn’t do anything wrong at all! You can think of canned coconut milk as coconut cream, since itâs far thicker and more fatty than anything that comes from a cow. Typically about 2–4 days in the refrigerator. I though it would be a highly seasoned cool ranch. That’s a great idea to use carrots for color and sweetness. Baby is doing well with momma not having any dairy/soy.There is SOY in everything unless it’s fresh fruit/veggies or fresh meat, etc. Yum! It is a keeper for sure. Your email address will not be published. Thanks SO much! Tried this recipe this weekend and the husband and I devoured it with carrot sticks! As for the blue cheese, I created a bit of a blue cheese sauce for this burger (https://www.blissfulbasil.com/2014/05/21/juicy-portobello-burgers-with-vegan-blue-cheese-caramelized-onions/); however, it’s more about the tang and less about the funkiness of blue cheese (if that even makes sense). This is so amazing and I’m so happy you posted! As for problem-solving right now, you can try gently heating the dressing in a saucepan and whisking together until the coconut chunks melt back into the liquid. I’ve made this a handful of times now – we’ve had it as a dressing, as a dip, and even combined with buffalo chickpeas to make a warm dip (yum!). I’ve actually had quite a bit of trouble with curdling coconut milk over the last several months (in general, no matter the recipe). Prepackaged bottled ranch. I mean, what is disodium guanylate, anyway? It’s the simplest dressing to throw together, and the scent of herbs mingling with one another will have you hovering your face over the bowl just so that you can inhale all that herbaceous awesomeness. I needed some kind of dipping sauce for my wings. ð. Yes, it does have a subtle coconut flavor that fades the longer the flavors have a chance to meld. that tastes every bit as good as the original. The coconut milk I used was super thin, not creamy at all! Refrigerate for 1-2 hours or overnight, as the dressing will thicken dramatically. For a long while, Trader Joe's coconut cream was giving me the same troubles; however, they recently modified their organic canned coconut milk and organic coconut cream to simply contain coconut and filtered water. But for a new mom who’s missing dairy, they might be just the thing! Hope this helps! Any ideas? Hope this helps clarify and thanks for taking time out of your day to share your rating and feedback. Thank you so much for this recipe. Some readers have mentioned having good luck with Native Forest, while others have had issues with it. Hi, Amanda!! I must say I was surprised at the flavor. Since you mentioned that you created this recipe, I thought I’d let you know it seems that a grocery chain posted this same recipe on their website without crediting you. This is hands down the closest thing I’ve had to veganized hidden valley. The herbs overwhelmed the coconut milk and i added a second can to give it the dressing look/texture. Hi Abigail, I love your blue-cheese idea! Thank you! I was very surprised and not disappointed in the least bit! Can’t wait to see your version. New favorite?! Great tip about the coconut milk water and room temperature coconut milk fat. ), but since you all are ranch aficionados, if you find any tweaks to make it even more spot-on Hidden Valley, I’d be delighted to hear what you come up with! Now I don’t want to dislocate a shoulder patting myself on the back or anything, but with inspiration from The Vegan 8 and Top Secret Recipes, I came up with a vegan copycat of Hidden Valley Ranch that’s a dead ringer for the original—no MSG required. That worked out perfectly!! I’ve been using carrots in my test batch to get color and a touch of sweetness. Tonight I tried to make it again and wasted three cans of coconut milk (Thai Kitchen brand) cause when I added the ACV it curdled! As you may have guessed by now, Jeff and I don’t have overly sophisticated tastes. I subbed dry basil for the regular, but otherwise followed the recipe exactly. I especially like Daiya Greek yogurt as a treat: It’s dairy-free, soy-free, and contains good bacteria just like regular yogurt. I’ll make a point to give it a whirl in the next week or so, and will report back with my thoughts. Nor did I want MSG. Thanks for the feedback. I followed all the measurements, but i did use dried chives and basil. Then proceed with the recipe using a regular blender. Just make sure you start with fresh raw cashews. I’m about to make this recipe for my son and I and I’m really excited. Thanks for your reply, Amanda! Im so glad you’re enjoying it so much, and that it’s helpful to the AIP community! Thank you for your sweet compliments and for sharing the recipe! I doubled the garlic, used garlic chives from my garden and added lots of pepper… but I’m sure that the original recipe is just as bowl-licking good. Hi, Bettrietta! So easy, so quick, so tasty, so easy to fool my kid with. Other than that it tasted really good! So happy to hear you’re enjoying. Dried herbs are much more potent so you’ll likely need just a fraction (perhaps up to 1/2) of the amount. It seems the ones I find that say they are unsweetened are all “vanilla” or is there something sold that has no flavor listed on the label? ð, Hi Joan, also just found this from Daiya: dairy free, soy-free ranch dressing. Top Secret Recipes' version of Hidden Valley Ranch Dressing, Whole Foods 365 brand unsweetened organic almondmilk, I started eating this way for breast health, Banana Ghosts with Chocolate-Sweet Potato Dip, As Seen on Good Morning Washington: Fast and Healthy Halloween Treats, ¾ cup Whole Foods brand unsweetened plain almond milk OR water plus a few extra cashews (see note); more milk/water if needed to thin. I do have a question though. This vegan coconut milk ranch dressing will make you forget all about the “real” thing. About a half cup of cream and the rest water in the first can. It’s not quite as good, but I’ve done it with lemon juice before. Don't subscribeAllReplies to my comments Notify me of followup comments via e-mail. Almond milk sales have been increasing at better than 50 percent a year, while cowsâ milk sales are in decline.As weâre about to see, many deep problems arise from the production and consumption of dairy products. Thank you so much for your reply. Unfortunately, since I wrote this recipe three years ago, certain brands of coconut cream and canned coconut milk have become increasingly finicky and unreliable due to the addition of gums and other stabilizers. Um, I’m having trouble not licking the bowl. Sold by Walmart. It’s an excellent dressing. So I set out to create an oil-free vegan copycat Hidden Valley Ranch dressing made with actual food (!) Occasionally, cans can yield less than this, so it's always good to have a backup can refrigerated in case you need to add more coconut milk (go according to your taste preference). A new dairy allergy has me missing my ranch dressing. They use organic coconut milk, organic can sugar, strawberries, and rice starch to make a completely plant-based, dairy-free yogurt. A bulk 8-pack of 5.3-ounce cups costs $46.91 . As for a brand that I can faithfully recommend, I sadly don’t have one because my trusty go-to’s are no longer trusty. And double yay that hubby likes it! I double bean dip recipes all the time and freeze half–they just need a good stir after thawing. (Also, just followed you on Insta!). I am such a fan of this recipe! It’s so fun finding new substitutes to old favorites especially when they are much healthier for us. If I do a macaroni salad with it for the blog this summer, you’re definitely getting a shout-out! I’ve been playing around with cashew based sauces to I stocked up. Can I tell you how excited I am to find a homemade dairy free ranch recipe that does NOT contain coconut milk!? Hi Mary Ellen, I just hopped over to your blog–is this the right recipe: Vegan Cheddary Cheese Sauce? Today is a beautiful day for so many reasons, but I’m a bit overjoyed about one thing in particular: Dan and I are heading to St. Lucia for a week of sunshine-infused adventures. Hi Laura, thanks for reporting back! Field Roast Chao Vegan Creamery. As for the flavor, well, ??? (IG:@aphatvegan), Ooh, I hope it turns out with the Silk brand, but I can’t make any promises, lol! Thanks for sharing your feedback! Guessing 12 ounces? I’ve had better luck finding unsweetened “original” in the shelf-stable section, if that helps. Hi, Jill! My name is Ashley, and I’m the writer and photographer behind Blissful Basil. These are absolutely heavenly served warm but still pretty darn good at room temperature. and if there was anything on the recipe you altered. Blue Top Blue Top Coconut Milk Ranch. I just made this last night, and WOWEE – absolutely delicious! I’m still working on it though! I’ve never used it, but according to this website you can use it to replace lemon juice or vinegar. So glad you enjoyed it! It makes me feel like a mad scientist in the kitchen! I initially used it for dipping buffalo cauliflower wings in & it really helped bring them over the top. Lee, I do love cashew cheese, just thought I’d ask. One thing I’ll note is that they’re especially prone to curdling when over-mixed/blended/over-beaten, so definitely avoid the blender at all costs. I love that youâre here and value your trust. I’ll be honest – I never liked the Hidden Valley Ranch dressing, but I LOVE the sound of this! And I used half coconut milk and half home made coconut yogurt (just coconut milk fermented overnight with a tablespoon of sauerkraut juice – boom! I’m excited I have this very tasty replacement. Hi Jenn! Much love! Hi, Michelle! Never fun. A few months back, I was making whipped coconut cream and it curdled on me, so I heated it, chilled it down overnight, and then re-whipped it. For this vegan coconut milk ranch dressing, I used full-fat coconut milk as the base and incorporated a slew of fresh herbs and spices in order to create layers of bright flavor. Lee, thank you for sharing your talents and recipes! I want to make this but I don’t want it to go to waste if I don’t eat it all right away. 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