🥘 Ingredients
- unsweetened plant-based milk of choice 1 tbsp
- apple cider vinegar ¼ tsp
- vegan mayo ½ cup
- freshly squeezed lemon juice 1 tbsp
- large or small garlic cloves 2
- Dijon mustard ½ tsp
- onion powder ½ tsp
- nutritional yeast ½ tbsp
- Scant sea salt ¼ tsp
- Freshly
- finely minced fresh chives or scallions 2 tbsp
- chopped fresh dill if you love dill or flat-leaf parsley 1 tbsp
- unsweetened vegan yogurt 1 tbsp
📝
If you don't have apple cider vinegar, use distilled white vinegar. If you only have dried garlic/herbs, use the following amounts: heaping 1/4 tsp garlic powder 1/2 tsp dried parsley (or dried chives if you can find them) 1/2-3/4 tsp dried dill Make a double batch (if you’re feeding more than a few). It has a long shelf life (lasts up to 12 days in the fridge). Storage: This Vegan Ranch Dressing stores well in an airtight jar in the fridge for up to 12 days!
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1Gather: unsweetened plant-based milk of choice , apple cider vinegar , vegan mayo , freshly squeezed lemon juice , large or small garlic cloves , Dijon mustard , onion powder , nutritional yeast , Scant sea salt , Freshly cracked black pepper, finely minced fresh chives or scallions , chopped fresh dill if you love dill or flat-leaf parsley , unsweetened vegan yogurt .
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2Combine the milk and vinegar in a medium bowl, and set aside for a few minutes so it can curdle a bit (like buttermilk).
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3To the bowl, add the mayo, lemon juice, garlic, mustard, onion powder, nutritional yeast, salt, several cracks of pepper, chives/scallions, and dill. Whisk the dressing until well combined and relatively smooth.
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4Taste for seasonings, adding more salt or pepper as desired, or more lemon juice or apple cider vinegar for acidity. I sometimes add an extra 1 tsp of lemon juice and a pinch of salt.
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5If the dressing is too sharp for your taste, add 1 tbsp of unsweetened vegan yogurt and stir to combine. Add more yogurt as needed.
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6Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar in the fridge.