Vegan Ranch Dressing
Having a Vegan Ranch Dressing Recipe in your arsenal is imperative to getting through all those veggies and salads.
Servings 8
Calories 1kcal
Ingredients
- 1 1/2 cups Vegan Mayo (i use homemade, linked in the instructions)
- 1/8-1/3 cup non-dairy milk I use unsweetened plain almond milk
- 1 1/2 tsp apple cider vinegar
- 2 tsp pickle juice
- 4 cloves garlic, minced
- 2 tsp dried parsley
- 1 tsp dried dill
- 1 tsp onion powder
- 1/2 tsp pink himilayan salt
- 1/4 tsp paprika
- 1/4 tsp ground pepper
Instructions
- If making mayo from scratch, do so first in a large mason jar. You can then add all remaining ingredients into the jar. Otherwise, just mix all ingredients together in a medium bowl.
- Adjust the amount of milk you use according to the desired consistency. For a ranch dip, you may only need to use 1/8 of a cup. For a thinner dressing, you may use the entire 1/3 of a cup. Start small and add as you stir if needed.
- Store in a jar in the fridge. You can use right away, but it's best if you wait at least 4 hours for the flavors to meld together.
Nutrition
Serving: 0c | Calories: 1kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg