Dairy-Free Ranch Dressing AKA "FRANCH"

My husband lovingly adds an F to everything I make that isn't the "real" version of the meal, meaning what he grew up eating.  F could possibly mean a few things, but it when it comes to his descriptions of my food, it generally means "fake," or at least that's what he tells me.  So, this super creamy, delicious and amazingly simple to make dairy-free ranch dressing is known in our home as "Franch."

Ingredients:

1 large jar of Grapeseed Vegenaise with the purple lid
 (can be found at Sprouts, Whole Foods, or most health-minded stores)
2 C of coconut milk or So Delicious Coconut Creamer (In original or french vanilla, or a combination of these) or Vanilla Almond or Rice milk*
2-3 T of Ranch Seasoning Mix
1 T lemon juice (optional- creates a buttermilk sort of flavor)

Directions:

In a large mixing bowl, whisk all the ingredients together.  You will want to use a rubber spatula to scrape out the inside of the Vegenaise jar and scoop it into the bowl.  If you prefer a thinner/runnier ranch dressing, then use the Vanilla Almond or Rice milk.  If you like it a tad bit thicker, then use regular coconut milk.  If you like it really creamy so it can be used as a thick dressing or even a dip, use the So Delicious Coconut Creamer.  The French Vanilla flavor makes a very sweet sort of flavor while the Original flavor makes a truer ranch taste.  If you want to make it more like buttermilk ranch, then add some lemon juice.
Whisk all the ingredients until smooth and then pour back into Vegenaise jar.  You will have leftovers, which I usually put in a mason jar or tupperware container.  It lasts in the fridge for a few weeks.  If it starts to separate in the jar, just shake it up before serving.

*Note - I usually pour some rice milk into the jar, maybe 1-2 T of rice milk, close the lid and shake it up and then pour that into the dressing mix as well.  It helps clean out the jar a little and thins the dressing just a bit.