Ranch Dressing

By Support and Feed

Searching for that perfect balance that would appeal to both kids and adults is tricky, but varying the amounts of herbs will usually be the secret. These amounts of onion and garlic powder should be suitable for all ages but feel free to lessen the herbs if your family likes it a bit more plain. The pickle juice is optional, but in my creating of this combo, I found it to make the dressing extra good.

This recipe is gluten-free.

YIELDS: 10 servings, about 1 3/4 cups

PREP TIME: 10 mins

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INGREDIENTS

  • 1 cup plant-based mayo (store bought or homemade)
  • Plant based buttermilk made with double lemon juice
  • ½ cup soy milk
  • 2 tsp lemon juice
  • 4 Tbsp fresh dill or 4 tsp dried– or a combo)
  • 4 Tbsp fresh chopped chives or 4 tsp dried– or a combo)
  • 2 Tbsp fresh parsley or 2 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • ¼ tsp black pepper (more to taste)
  • 1 small clove garlic – crushed
  • 1 Tbsp Dill Pickle Juice (optional but nice!)


RECIPE

  1. Combine soy milk and lemon juice and allow to curdle (with the double lemon juice it will be quick) to make plant based “buttermilk”
  2. Add to plant-based mayo (store bought or homemade- recipe below)
  3. Add fresh or dried* dill, chives, and parsley, onion and garlic powders, salt, and black pepper.
  4. Add fresh crushed garlic and dill pickle juice if adding.
  5. Taste and add more salt, lemon or herbs. Chill in refrigerator for several hours if possible.

 

*Chef’s Note: if using dried herbs or a combination of dried and fresh, crush the dried herbs between your fingers before adding to the dressing to help release their flavor.

 

Vegan Mayo

Ingredients

  • ½ cup (120ml) soy milk, at room temperature
  • 1 tablespoon apple cider vinegar (or white, white wine or other vinegar)
  • ¼ teaspoon ground sea salt, plus additional to taste
  • 1 ½ teaspoons mustard, Dijon is ideal, but yellow will work
  • 1 teaspoon fresh lemon juice
  • 1 cup (236ml) neutral oil like avocado, safflower, sunflower or canola oil. If you wish to use olive oil, it will work but will affect the flavor.
  • 1 tsp maple syrup, sugar or another sweetener (optional)

Instructions

This process works best using an immersion blender which allows you to add the oil very slowly while running the blender at high speed. A tall, narrow container (a jar or another cup designed for this) works best. Alternatively you can use a traditional high-speed blender or food processor, but the immersion blender is the most sure-fire way to do this. In any case, the following remains the same:

  1. To the container add the room temperature soy milk and blend at high speed until it thickens a bit. Add the vinegar, salt, mustard, and lemon juice and blend well.
  2. To the running blender or food processor, slowly add oil drop by drop or in a very slow and steady drizzle (your choice depends on your ability to control your pour and your ability to move slowly.) This will take at least 2 or 3 minutes to fully incorporate. Adding the oil slowly allows it to emulsify and thicken as you go. If it ever seems to be getting more liquid, slow down adding the oil. You will note that it is becoming more and more recognizable as mayonnaise.
  3. When the mayonnaise is fully thick (it should be very close to your desired product, but it will thicken more in the refrigerator), taste and add sweetener and additional salt as desired, blending to incorporate.
  4. Remove mayonnaise from the appliance to a sealed glass container and chill.