2 years ago
danidee
in English · 9,834 Views
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Vegan DIY: Make Your Own Dairy-Free Ranch Dressing
When I had adopted a vegan diet in high school, it was really hard for me to truly get into the diet. In school, there wren't a lot of vegan options in the cafeteria, and I would have to settle for things that were 'coincidentally vegan', like Sour Patch candies and Vitamin Water. (Obviously, nothing you would actually want to make the foundation of your daily nutrition.)
I just didn't like vegan substitutes. The prepackaged vegan market wasn't nearly at where it is today, and everything I bought had weird consistencies, tasted funny, or for some reason, expired much faster than its non-vegan version. I did not even like bringing raw vegetables to school because vegan bottles of creamy dressings, like my much beloved Bleu Cheese or Ranch, were just not a very good dip. (And to get a teenager to eat carrot sticks, you need to have a good dip!)
In comes this recipe, which has since evolved into something of a staple recipe in my sister's vegan kitchen. She keeps most of these ingredients in her house at all times, and when it comes time to find a sauce for her buffalo-glazed tofu or her Boca chicken sandwiches, this quick recipe for Ranch dressing truly does the trick. Try it wherever you would normally use Ranch, and you'll never find yourself springing for store varieties ever again!

Vegan Ranch Dressing (or Dip)

(Makes about 2 cups)
INGREDIENTS:
12 ounces (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)

2 teaspoons lemon juice
2 teaspoons apple cider vinegar
1 teaspoon salt
1 teaspoon sugar (or a drop or two of liquid stevia)
1/2 cup soy milk (or your favorite milk alternative)
1 large clove garlic or two smaller cloves
1/2 teaspoon ground black pepper
3 tablespoons minced chives
3 tablespoons finely minced parsley
1 tablespoon minced dill

DIRECTIONS:

1) Blend everything but the chives, parsley and dill together in a blender or with your immersion blender until very smooth.
2) Stir in your chopped herbs.
3) Store in an airtight container in your fridge for about a week. (Feel free to halve the recipe if you don't think you'll go through very much of it.)

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5 comments
What's funny is that my cousin lives in Japan and complains that she can't find Ranch anywhere. She's not vegan but I'm sure she can make this alternative to fill that void :)
@GetFitwithAmy Silken tofu is INCREDIBLE! It's really versatile. There's been times when I ran out of soy milk or any time of dairy substitute in a baking or sauce recipe and I just blended up an equal amount of silken tofu and used that instead.
And @nokcha That's an awesome idea. I always hear my friends complain about how much they miss ranch when they're traveling outside the country, but I think the ingredients this recipe calls for would be super easy to find in most parts of the world.