When I first made the decision to go vegan, I had two woes. Ranch dressing and queso. I’ll address the queso solution later this week, but for now let’s focus on what really matters – ranch.
Ranch dressing is my all time favorite condiment. I swear my blood is partially ranch dressing. So when I figured out a way to make ranch that was vegan and clean, I was pretty sure that I had died and gone to heaven. I’ve really tried to decrease my intake of vegan ranch since it’s really not any better for you nutritionally than regular ranch (aside from the chemicals and animal products). I’m proud to say that I recently went a whole 4 days without a taste of vegan ranch. Win.
This ranch has one magic ingredient. Vegenaise. Caegan and I love Vegenaise. Even if we weren’t vegan, we would still choose Vegenaise over regular mayo any day. The flavor and tang just can’t be beat. If you use anything other than Vegenaise, I cannot guarantee the same incredible taste, but you can try.
Another great thing about this recipe is that you can cater it to your tastes. I love a lot of herb and spice flavors in my ranch that the prepackaged ranch dressing mixes just can’t give you. So I increase the herbs and spices until I get the perfect flavor I want. I encourage you to do the same. These measurements are a starting point and are by no means the exact measurements I use. To be honest, I pour in herbs and spices until I can smell that particular herb or spice. That’s when I know it will be well represented in this recipe.
Now for the moment you’ve all been waiting for:
Vegan Ranch Dressing
1 1/2 cup Vegenaise
1/2 cup non-dairy, unflavored milk (If you’re going for a ranch dip, add less. If you like your dressing a little more runny, add more)
1 tbsp apple cider vinegar
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp parsley
1 tsp dill weed
1 tsp salt
1 tsp paprika
1/2 tsp black pepper
- Scoop Vegenaise into mixing bowl. Measure out non-dairy milk and add apple cider vinegar to milk. Allow to sit for at least 30 seconds.
- Pour apple cider vinegar and non-dairy milk mix into Vegenaise. Whisk until smooth.
- Add in garlic powder, onion powder, parsley, dill weed, salt, paprika, and pepper. Whisk until blended.
- Refrigerate in a container, such as a mason jar. Shake vigorously before using.
If you make this recipe, make sure to tag me on Instagram and Facebook so I can see your creations!