Ranch dressing made with almond milk

In the blender bowl, place:

• keto mayonnaise – 170 g
• dried dill – 1 tsp
• dried green onion – 1 tsp
• onion powder – 1/2 tsp
• black pepper – 1/4 tsp
• dried parsley – 2 tsp
• lemon juice – 2 tsp
• garlic powder – 1/2 tsp
• sea salt or pink Himalayan salt – 1/2 tsp

Blend them, then gradually add almond milk (55 g) to the mixture until you reach the desired consistency.

Once the sauce is ready, let it chill in the refrigerator for at least an hour before serving.

Store the sauce in the refrigerator for up to 10 days.