PrintRanch Dressing
This recipe can be made thicker by substituting 1 cup soy milk farm’s cheese for the 1 cup soy milk. Making the farmer’s cheese adds about an hour to the process, but it is worth it. Click here for the farmer’s cheese recipe.
Ingredients
Scale
- 1 cup soy milk
- 1 tablespoon apple cider vinegar
- 1/8 teaspoon lactic acid (optional)
- 1 teaspoon white miso
- 1 cup purchased or homemade vegan mayonnaise
- 1 clove garlic (2 if you love garlic), peeled and minced
- 2 tablespoons onion, minced
- 1/4 teaspoon fine sea salt, plus additional to taste
- 1 teaspoon dry mustard
- 4 tablespoons finely chopped fresh chives
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoon finely chopped marjoram
- 1/2 teaspoon freshly ground black pepper
Instructions
- In a small bowl, mix soy milk and apple cider vinegar. Let sit a few minutes to thicken. Alternatively, if you are using farmer’s cheese, use a few tablespoons of the whey or soy milk to thin the cheese. Stir in the lactic acid (if using) and miso.
- Add vegan mayonnaise, garlic, onion, salt, and dry mustard. Either whisk to combine or use an immersion blender to make it really smooth.
- Stir in chives, parsley, marjoram, and black pepper. Whisk well to combine.
- Check seasoning and add salt as needed.
Notes
DO AHEAD: The dressing can be prepared ahead and refrigerated, in an airtight container, up to 1 week.
https://www.epicurious.com/recipes/food/views/ranch-dressing-51182850