I am one of those people that likes my ranch in heavy doses. Salads, wraps, as a dip, whatever. I want that familiar dill taste, and I want a lot of it.
But the ranch we all know and love is unfortunately not only not vegan, but it's also effing terrible for you. So whether you're trying to live cruelty-free or just slim down, this recipe for vegan ranch will be a staple.
It also tastes even better than the stuff you grew up on. For real for real.
This recipe will yield 1 1/4 cups, so you might want to double or quadruple it, or multiply the ingredients by seventy, depending on your needs...
What you'll need:
- 1 cup vegan mayo*
- 3 tbsp. soy milk
- 1 tbsp. dried parsley
- 1.5 tsp. apple cider vinegar
- 1 tsp. lemon juice
- 1 tsp. dill**
- 1 tsp. onion powder
- 1 tsp. dried garlic
- sea salt, black pepper to taste
*Veganaise or Just Mayo are the two brands I see most often. If you can't find either of these, combine 1/2 cup soft tofu and 2/3 cup soy milk in a blender and puree until smooth.
**The fresh or the dry stuff, whatever you've got.
How to do it:
In a mixing bowl, whisk together all of the ingredients until smooth. Really complicated, I know.
Store in a container for up to 3 weeks in the fridge. Make sure you stir it up well when you use it after storing.
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