Vegan Ranch Dressing

Vegan Ranch Dressing, great as a dip or on a salad.

(Rachel)

This weekend I cleaned out my refrigerator door and overflowed the trash can with expired bottled salad dressings and corn syrup-filled marinades. It dawned on me that I haven’t eaten bottled dressing in years. Once you start making your own fresh dressing, it’s hard to go back.

Usually I make a simple vinaigrette or something like my mom’s Lemon Drop Dressing, but sometimes Jared and I crave the creamy classic, Ranch Dressing.

When Jackson was just a few weeks old, Jared got a hankering for a salad with ranch dressing, but I was nursing the baby and couldn’t get up to help him. So from the rocking chair in the living room, I walked him through the steps of washing, drying and chopping the parsley, mixing it with vegan mayo, salt, pepper, minced onions, and garlic powder, and thinning it out with a little unsweetened milk.

Unsure if he got the seasoning right, he brought the bowl to me so I could taste it. Just as he stepped onto the carpet, our cat Marvin, jetted in front of him, tripping Jared and sending the bowl into the air. Like a scene out of a Steve Martin comedy, the bowl came down landing right on the cat. In a panic, Marvin took off, shaking frantically throughout the living room sending ranch flying in every direction, coating us, baby included, the furniture, the walls, and the carpet.

The house (and the cat) smelled of onion and parsley for days.

If you can chop parsley and dodge schizo cats, you can make this dressing. It’s a great base for other creative combinations, too, like Avocado Goddess Dressing or Roasted Pepper Ranch. You can use dried parsley in this recipe too, but the fresh parsley really pops.

Easy, fresh, and so much better than bottled ranch dressing.

Rachel’s Vegan Ranch Dressing

Makes 1 cup of dressing

Ingredients

1 c. vegan mayo (We like the Grapeseed Oil Vegenaise)
1/8 c. flat leaf parsley, finely chopped
1 t. dried minced onion
1/2 t. garlic powder
1/2 t. salt
1 t. freshed cracked pepper
2 T. unsweetened non-dairy milk (add a little more for a thinner consistency or less for a thicker dip)

Directions

Combine ingredients and store in an air tight container in the refrigerator. Let sit for a couple of hours before using if possible. It should keep for about three days.

This was printed from: We Laugh, We Cry, We Cook
The site URL: http://welaughwecrywecook.com
The Title: Vegan Ranch Dressing
The URL: https://welaughwecrywecook.com/2012/05/24/vegan-ranch-dressing/
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