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Ranch Dressing

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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.

  • Author: Mary Leir

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

  1. 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.
  2. Add vegan mayonnaise, garlic, onion, salt, and dry mustard. Either whisk to combine or use an immersion blender to make it really smooth.
  3. Stir in chives, parsley, marjoram, and black pepper. Whisk well to combine.
  4. 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.

Find it online: http://shiftycrafty.com/ranch-dressing/