This easy vegan ranch dressing is delicious on any kind of salad, and also makes a wonderful dip.
I don’t really miss dairy, cheese and milk-based products but I wanted some ranch dressing one day. Olive oil and lemon juice vinaigrettes are great but even they get old after a while. And I’ve been a little skittish about trying prepared vegan ranch so I did a quick search for a recipe and this one by Karissa's Vegan Kitchen caught my eye. It’s so easy to make and tastes even better than the one you prepare using the dry packet (you KNOW which one I’m talking about!). It's probably not really that good but as a kid I thought it was the best.
I usually modify a recipe in some way but not this time. It’s pretty close to perfect with the right amount of tang, the perfect blend of herbs and an added kick from paprika. I do believe it tastes better than traditional ranch!
1-1/2 cup vegan mayo (my go-to is Vegenaise)
1/4 - 1/2 cup non-dairy, unsweetened milk (I always use almond milk)
1-1/2 tsp apple cider vinegar
3 cloves garlic, crushed
1/2 Tbsp dried parsley
1 tsp dried dill
1 tsp onion powder
1/4 tsp paprika
1/4 tsp pepper
salt to taste
1. Mix together all ingredients in a bowl. 2. If mixture is too thick, add a little more milk to desired consistency. 3. Store in a jar in the fridge, at least four hours before using to allow the flavor to fully develop, but can also be used right away.