When I first went vegan I never thought I would still be able to still enjoy RANCH! Thick and creamy RANCH! Thank God I can or I wouldn't be eating many salads because it's just about the only salad dressing I like and I have tried TONS. Here is my perfected version of this recipe:
INGREDIENTS:
- 1.5 cups Vegenaise (vegan mayo)
- 1/4 cup vanilla almond or soy milk (not unsweetened)
- 1 to 2 tbsp red wine vinegar*
- 1 tbsp dried parsley flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- 10 cracks fresh cracked black pepper
DIRECTIONS:
Put all the ingredients together in a blender or Magic Bullet
and blend.* 2 tbsp gives you a really tangy ranch. I like it this way but you can taste the vinegar.
4 comments:
This stuff is TOTALLY awesome. Since I wanted a tangy dressing, but didn't want it to taste vinegary, I did 1 and 1/2 Tablespoons of red wine vinegar to get the best of both worlds and it turned out perfectly. I also didn't use a blender; I just wisked it together. Awesome awesome stuff.
Awesome Elyse! I make this weekly... Thank God vegans can still eat ranch or I would just die... I'm not even kidding!
Hello, Amy!
Just found your site last week and love it! I tried this recipe and found it too soupy, but it tasted great!
I will definitely only use 1/4 c. of soymilk the next time.
Thanks so much!
Yes all you have to do is reduce the vanilla "milk" and it will be perfect :)
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