I generally prefer vinegar-based salad dressing but there are definitely days when I crave something a little more savory. I’ve found two great Ranch dressing recipes, that just happen to also be vegan. What I love about these recipes, is that even if you’re not vegan, you can just swap out the Vegan mayo with an egg-based one and it still tastes great.
Creamy Ranch Dressing
serves about 12 (1 tsbp = 1 serving)
adapted from here
INGREDIENTS
1 cup Vegan Mayonnaise
1/2 cup Non-dairy Milk (I used So Delicious Unsweetened Coconut Milk)
2 tbsp Apple Cider Vinegar
2 tsp Dried Parsley
1-1/4 tsp Onion Powder
1/2 tsp Dried Dill
1/4 tsp Sea Salt
DIRECTIONS
- Put all ingredients in a small mixing bowl and whisk together until smooth.
- Store in an airtight container for up to 3 days (might be OK longer, but haven’t tried yet)
Wall Street Restaurant’s Pareve Ranch Dressing
makes about 16 servings
adapted from here
INGREDIENTS
2 cups mayonnaise (can use vegan or traditional)
1/2 cup white vinegar
2 tbsp lemon juice
1 tbsp garlic powder
1 tbsp dried oregano
1 tbsp sugar (regular or coconut sugar tastes fine)
1 tsp ground black pepper
1/4 tsp dried dill
DIRECTIONS
- Put all ingredients in a small mixing bowl and whisk together until smooth.
- Store in an airtight container for up to 2 weeks
