Dairy-free Vegan Ranch Dressing
This is the closest thing to "real" ranch that I have tasted since having to go "dairy-free". Plus, it's soy free, and works for dairy-free, vegan, and vegetarian. Easily "tweaked" to make it YOUR favorite ranch.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/8 tsp garlic powder
- 1 tbsp nutritional yeast
- 1/8 tsp onion powder
- 1 cup soy free vegenaise (or homemade mayo- see below)
- 1 cup coconut milk (canned full fat)
- 1 tbsp fresh chopped chives (can use 1 tsp dried but not as good)
- 1 tsp dried dill weed (or 1 tbsp fresh)
- 1 tsp dried parsley (or 1 tbsp fresh)
- *optional 1/8-1/4 tsp cayenne pepper if you like a
- Carbohydrate 0.354442275390625 g
- Cholesterol 0 mg
- Fat 0.0406230761718749 g
- Fiber 0.187588574134744 g
- Protein 0.339514023437499 g
- Saturated Fat 0.00529756738281249 g
- Serving Size 1 1 Serving (1g)
- Sodium 27.697814453125 mg
- Sugar 0.16685370125588 g
- Trans Fat 0.012598603515625 g
- Calories 3 calories
Directions Add all ingredients to medium bowl and whisk until blended. Alternately, you could use an immersion blender or small food processor- don't blend too long or you will have green ranch. Cover and refrigerate for at least 2 hours if possible. Overnight is even better. Will keep for about 1 week. This recipe makes about 2 cups. 16 servings is based on approx. 2 TBSP per serving.
