Vegan Ranch Dressing
This Vegan Ranch Dressing tastes exactly like classic ranch and is far better than any store-bought alternative. It's creamy with layers of tangy, herby, and garlicky flavors, and takes just 5 to 10 minutes to whip up.
Servings: 6
Ingredients
- 1 tablespoon unsweetened plant-based milk of choice
- 1/4 teaspoon apple cider vinegar (see Note 1)
- ½ cup (112g) vegan mayo (see Note 2)
- 1 tablespoon freshly squeezed lemon juice, more as needed
- 1 large or 2 small garlic cloves, grated or very finely minced
- ½ teaspoon Dijon mustard
- ½ teaspoon onion powder
- ½ tablespoon nutritional yeast
- Scant ¼ teaspoon sea salt
- Freshly cracked black pepper
- 2 tablespoons finely minced chives (or scallions)
- 2 teaspoons of chopped fresh dill (1 tablespoon if you love dill)
Instructions
- Combine the milk and vinegar in a medium bowl, and set aside for a few minutes so it can curdle a bit (like buttermilk).
- To the bowl, add the mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, several cracks of pepper, scallions, and dill. Whisk the dressing until well combined and relatively smooth.
- Taste for seasonings, adding more salt or pepper as desired, or more lemon juice or apple cider vinegar for acidity. I sometimes add an extra teaspoon of lemon juice and a pinch of salt.
- If the dressing is too sharp for your taste, add a tablespoon of unsweetened vegan yogurt and stir to combine.
- Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar for a week, or longer.
Notes
1. If you don't have ACV, use distilled white vinegar.
2. Our preferred brands of vegan mayo are Just Mayo or Follow Your Heart Original Vegenaise. We also like Sir Kesington’s vegan mayo
Nutrition
Calories: 150kcal | Carbohydrates: 3g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 231mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.1mg