Vegan Ranch Dressing
This creamy vegan ranch dressing really delivers on flavor and will soon become your go-to vegan ranch recipe. Divine as a dressing or dip.
Servings: 12
Calories: 140kcal
Ingredients
- 1 cup Vegan Mayonnaise (240g)
- ¼ cup Vegan Buttermilk (60ml) 1 tsp Lemon Juice + Soy milk added up to the ¼ cup (60ml) line*
- 1 tsp Dried Dill
- ¼ cup Fresh Chopped Parsley
- 2 Tbsp Fresh Chopped Chives
- 1 tsp Crushed Garlic
- ½ tsp Sea Salt
- ¼ tsp Black Pepper
- ⅛ tsp Cayenne Pepper
- ½ tsp Distilled White Vinegar
Instructions
- Add the mayonnaise to a bowl.
- Add 1 tsp lemon juice to a measuring jug and then add soy milk up to the ¼ cup line and mix it up. It will curdle into buttermilk. Add it in to the bowl with the mayonnaise.
- Add the dried dill, fresh chopped parsley, chives, crushed garlic, sea salt, black pepper, cayenne pepper and white vinegar and mix everything in together.
- Serve with fresh chopped vegetables or chips as a dip, over salads as a dressing, or as a spread on sandwiches and inside wraps.
Video
Notes
- You can switch soy milk for almond milk when making the vegan buttermilk if you prefer.
- Distilled white vinegar is really the winning ticket here, you really won't believe how much flavor it creates! If you want to switch this for apple cider vinegar you can go ahead, but flavor wise, white vinegar is really the winner.
- This recipe makes around 1 and ½ cups of ranch dressing.
- Keep leftover dressing in an airtight jar in the fridge and consume it within a week.
Nutrition
Serving: 2Tbsp | Calories: 140kcal | Carbohydrates: 0.3g | Protein: 0.2g | Fat: 13.8g | Sodium: 206mg | Sugar: 0.7g