Vegan Ranch Dressing
Easy vegan ranch dressing recipe. Creamy and cool, this is an excellent salad dressing or dip for piles of veggies!
Servings: 8
Calories: 35kcal
Ingredients
- 1 cup low-fat vegan mayo recipe below
- 1/4 cup almond milk or other plant-based milk
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon sweetener I used sucanat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon parsley flakes
- 1/2 teaspoon dill
- 1/2 teaspoon basil
- 1 teaspoon chives
- 1/4 teaspoon black pepper
- 1/2 teaspoon black salt gives unique flavor, regular salt will work too
Low-Fat Vegan Mayo
- 1 package silken tofu soft, firm, or extra firm
- 1 tablespoon sweetener date sugar, maple syrup, pure cane, etc
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar lemon juice or another type vinegar
- 1/4 teaspoon salt
Instructions
- Begin by making the Low-Fat Vegan Mayonnaise. It is very simple to make in a blender in 5 minutes. You will only be using one cup of the mayo; see some of my suggestions for the leftovers.
- In a large bowl, whisk the mayo and all other ingredients together until smooth.
- Serve over greens as a salad dressing, or as a dip for endless veggie options.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
- Mayo- The mayonnaise recipe makes more than you will need for this recipe. It is so good, and you’ll want to use any leftovers on sandwiches and wraps as well as in other recipes like coleslaw and potato salad. Store leftovers in an airtight container in the refrigerator for up to 10 days.
- Seasoning- Fresh herbs instead of dry ones make this dish even tastier.
- Storage- Keep in the refrigerator in a sealed container for 7-10 days. Do not freeze.
Nutrition
Serving: 2.5tablespoons | Calories: 35kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Sodium: 90mg | Sugar: 1g