The popular ranch dressing is made from Mayonnaise, buttermilk, salt, black pepper, garlic, onion, chives, parsley, and dill and other industrial food flavors, preservatives, color, and stabilizers. As health conscious vegans, we tend to avoid popular store-bought products because obviously, we can’t verify the ingredients (unless there is a vegan note included). Ranch dressing is one of these products. In this recipe, I’ll share with you a simple yet healthy way to enjoy your own home-made vegan ranch dressing.
- 1 cup vegan mayonnaise
- 1/2 cup vegan sour cream
- 2 cloves garlic – minced
- A handful chopped fresh chives
- Vegan buttermilk (recipe below)
- White vinegar (optional, but it acts as a good preservative, and it introduces the tangy flavor)
- Herbs – finely chopped (optional, to taste):
- Italian flat-leaf parsley
- Fresh Dill
- Cayenne pepper
- Red pepper flakes
- Fresh oregano
- Salt To Taste
Mix your chopped herbs with garlic and combine with the rest of the ingredients (except vegan buttermilk) in a large bowl. Taste and adjust the seasoning.
Chill the vegan ranch dressing for 1-6 hours to let the ingredients infuse together. When ready to serve, add the buttermilk gradually as you mix to get to your desired consistency.
Vegan Buttermilk and Vegan Mayonnaise Recipes
I always make these in bulk and store to use within the month. They always come in handy for most of my weekly meals.
To Make the Vegan Buttermilk
You need a cup of either soymilk or almond milk. The other options won’t cuddle as well as these two so don’t even think about them.
To the milk add a tablespoon of freshly squeezed lemon or vinegar and let it sit for 2 minutes for the magic to happen.
You can use the vegan buttermilk in any recipe that calls for buttermilk; it works just fine (maybe even better).
To Make the Vegan Mayonnaise
The basics of mayo is a base usually inform of milk, well-cooked vegetables or tofu, oil, mustard, and lemon juice.
Vegan Mayo Ingredients
- 3/4 cup soy milk
- 3/4 cup olive oil
- 2 tbsp freshly squeezed lemon juice
- 1 tsp mustard
- salt and pepper to taste
For this vegan mayo, we shall use soymilk as the base. The other milk options work as well, but from personal experience, soy wins. If you need a replica of store-bought mayo, use soft silken tofu instead of milk.
Blend all the ingredients together (except the oil) and adjust the seasoning, as you taste. Now turn the blender into a slower speed and add oil gradually as you blend until it emulsifies. Store in an airtight container and use it on sandwiches, dressing, your kids’ snacks, and in different aioli recipes (as a base).
The original yellow or brown mustard is 100% vegan. It’s made from mustard seeds, spices, vinegar, and salt. However, avoid the most recent types such as Dijon and honey mustard. These contain a few ingredients from animal products.
If you’re thinking these vegan substitutes taste weird, you’re wrong. They taste better than the store bought non-vegan counterparts. Moreover, they are healthier especially when you make them at home. Additionally, they contain less saturated fats, zero cholesterol no preservatives or additives, and you can also reduce the amount of sodium you use to keep them healthy.