Zesty & Creamy Ranch Dressing
A simple and amazingly delicious plant-based and vegan-friendly ranch dressing. This recipe can be made free from coconut, dairy, gluten, grain, nuts, and soy, and with a few minor tweaks, it can even be whole-food plant-based. It takes 5 minutes to make approximately 16 ounces.
Servings ounces
Ingredients
- 1 1/2 cups plant-based plain yogurt or mayonnaise (I use Forager’s Organic Plain Yogurt)
- 1/4 cup plant-based milk (I make sprouted oat milk; recipe coming soon)
- 2 tbsp. apple cider vinegar
- 2 tbsp. lemon juice
- 1 1/2 tbsp. parsley flakes
- 2 - 3 cloves garlic (or 1 to 1 1/2 tsp. garlic powder)
- 1 tsp. onion powder
- 1 tsp. dill weed
- 1/2 tsp. paprika
- 1/2 tsp. black pepper
- 1/2 tsp. salt
Instructions
- Add all ingredients into a high-speed blender (I use the Pampered Chef's Deluxe Cooking Blender). If you don’t have a blender, finely dice the garlic (or use garlic powder) and mix well.
- Transfer to an airtight container and store in the refrigerator for up to one month.
Notes
- To make whole-food plant-based, you can make your own mayonnaise or yogurt.
