North American · 10 min · Easy · 8 portions

Vegan Ranch Dressing

Name: Vegan Ranch Dressing
Total time: 10 min
Yield: 8 servings
Ingredients: 7.05 oz vegan mayo; ⅓ cup unsweetened plant milk; 1 tbsp cider vinegar; 3 tbsp dill, chopped fine; 2 tbsp parsley, chopped fine; 2 scallions, sliced very thin; 1 tsp garlic powder; 1 tsp onion powder; salt, to taste; black pepper, to taste

Cool, herby and thick enough to cling, with the sharpness that makes ranch worth having. Better after an hour in the fridge, and better still the next day.

~180 cal per serving — Calories are approximate, per serving — a guide only.

gluten-freenut-free

Plan it:

Method

1
Sour the milk
⏱ 2 min
Stir the vinegar into the plant milk and leave it a couple of minutes, until it looks slightly curdled. This is what gives ranch its tang rather than just its creaminess.
2
Whisk the base
Whisk the soured milk into the mayo with the garlic and onion powders until smooth and pourable.
3
Fold in the herbs
Stir through the dill, parsley and scallions. Chop them finer than feels right; big pieces sit on the tongue instead of dissolving into it.
4
Season and chill
⏱ 60 min
Season well and refrigerate for at least an hour. It thickens as it sits and the herbs need the time to give up their flavor.

Notes

Dried herbs work at a third of the quantity but need the full hour in the fridge to soften. Fresh dill is what makes it taste like ranch rather than like herby mayonnaise.

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Method

Sour the milk

Whisk the base

Fold in the herbs

Season and chill

Notes