I can't tell you how many times I failed at making vegan mayo this week. To be honest I lost count but I know it has to be close to a dozen times. It's been frustrating since this is one of our favorite condiments and my normal store bought vegan mayo is not allowed on a Paleo or Whole30 diet. At least all of my failed attempts at mayo have been able to be used for something. I altered this ranch dressing recipe to use my failed attempts to make a thin and runnier ranch dressing. It works well for salad or a small cup to dip but if you want a thick dip, you'll need to succeed on your mayo making! Once you succeed on your mayo making, maybe you can teach me your tricks and tips!
Ranch Dressing
Makes two of these condiment bottles
1 recipe of this vegan mayo (For thick ranch, make sure you reach mayo consistency. For thin ranch, blend the mayo so it has a milky color but does not thicken much if at all.)
1 can (14 oz) full fat coconut milk
1.5 tbls dried parsley
3/4 tsp dried dill weed
3/4 tsp garlic salt
3/4 tsp onion powder
1/2 tsp dried basil
1/4 tsp ground black pepper
Directions: Make mayo recipe as directed for a thick ranch or until oil is creamy but still liquid for a thin ranch, set aside. In a medium sized mixing bowl, place canned coconut milk, parsley, dill weed, garlic salt, onion powder, basil and pepper. Mix with a fork until smooth and creamy, especially if coconut milk separated while on the shelf. Add prepared mayo to the coconut mixture and gently mix with a fork until well blended. Be very careful not to over mix if you've chosen the thick mayo option. Pour into condiment bottles and place in the refrigerator. Mixture should thicken a bit more in the fridge and is best served after at least a few hours in the refrigerator.
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