One thing I certain miss being vegan is good creamy style salad dressings. Everything you can buy out there has way too much sodium. I have tried making several, one that I really like, but I get bored of it so easily. I need a variety. One of my favorites is a good Ranch dressing. I tried a couple variations that I had thrown together, but they were always missing something. Then, one night while surfing vegan cooking videos on YouTube I came across the one from Vegan As Fork. On their ingredients they had basically what I did, but also included DILL! Reading that was like a bell going off! Thank you Vegan As Fork!
Ranch Dressing Yield: 18 - 1oz servings
What you will need:
1 cup of Ken's Mayo for Salad Dressing
1 tbsp garlic powder
1 tbsp onion powder
1 tsp low sodium pink Himalayan sea salt
1 tbsp dried dill
1 tbsp dried chives
1 tbsp dried parsley
3 tbsp apple cider vinegar (*or sub 1 tbsp of lactic acid )
1 cup non sweetened soy milk (*possibly less if you like it thicker)
How to Make The Ranch Dressing:
Add all of the ingredients to a mixing bowl and mix well until well combined.
If you prefer a thicker dressing, start with 1/4 of the soy milk, and add little by little until it gets to your preference.
Pour into a container with a lid and it should last for 10-14 days in your fridge.
Tip: This gets better after it sits a while to allow the dried spices to get rehydrated and mingle with the other flavors.
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