Yields: About 1 ½ cups
Prep time: 5 minutes
Ingredients:
- 1 cup vegan mayonnaise: Choose your favorite brand (Hellman’s now has a vegan version)
- ¼ – ½ cup unsweetened plant-based milk: Almond, oat, or soy will work. Start with ¼ cup and add more for desired consistency.
- 1 ½ tablespoons apple cider vinegar: Substitute lemon juice if preferred.
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder (or 2-3 cloves fresh garlic, minced)
- ½ teaspoon dried chives (optional, but adds a nice touch)
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- Pinch of paprika (optional)
Instructions:
- Combine ingredients: In a medium bowl, whisk together all ingredients, starting with ¼ cup of plant-based milk.
- Adjust consistency: If the dressing is too thick, gradually add more milk until you reach your desired consistency.
- Taste and adjust: Give the dressing a taste and adjust the herbs, spices, salt, pepper, or vinegar to your liking. If you find it needs a bit more tang, try an extra squeeze of lemon juice.
- Chill: Cover and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. This also helps thicken the dressing slightly.
- Enjoy! Serve with salads, as a dip for fresh vegetables, on pizza, or anywhere you’d usually use ranch dressing!
Tips:
- Fresh herbs: If you have them, substitute fresh herbs for dried. Use about double the amount (for example, 2 tablespoons fresh parsley instead of 1 tablespoon dried).
- Storage: Store your homemade vegan ranch in an airtight container in the refrigerator for up to a week.
