Calling all Ranch lovers! If you love ranch and add it to everything, this is for you, because me too! No seriously, I even make a customizable ranch seasoning (recipe coming soon).

This recipe features a zesty flavor and luxurious creaminess, making anything taste even better. Say goodbye to the xantham gum, natural flavors, and seed oils of traditional store-bought salad dressing, and hello to the taste we love so much (without the compromise).

I love drizzling ranch dressing on pizza, over buffalo-ranch fries, and to dip my favorite Hot Honey Cauliflower Bites. Need I say more? Probably not. Oh, wait. Did I mention this recipe is plant-based and vegan-friendly? Okay, now there’s really nothing left to say.

So, without further ado, I present my zesty and creamy ranch dressing recipe. It can be made free from coconut, dairy, gluten, grain, nuts, and soy, and with a few minor tweaks, it can even be whole-food, plant-based. This recipe takes 5 minutes to make approximately 16 ounces.

INGREDIENTS

• 1 1/2 cups plant-based plain yogurt or mayonnaise (I use Forager’s Organic Plain Yogurt)
• 1/4 cup plant-based milk (I make sprouted oat milk; recipe coming soon)
• 2 tbsp. apple cider vinegar
• 2 tbsp. lemon juice
• 1 1/2 tbsp. parsley flakes
• 2 – 3 cloves garlic (or 1 to 1 1/2 tsp. garlic powder)
• 1 tsp. onion powder
• 1 tsp. dill weed
• 1/2 tsp. paprika
• 1/2 tsp. black pepper
• 1/2 tsp. salt

INSTRUCTIONS

1. Add all ingredients into a high-speed blender (I use the Pampered Chef’s Deluxe Cooking Blender). If you don’t have a blender, finely dice the garlic (or use garlic powder) and mix well.
2. Transfer to an airtight container and store in the refrigerator for up to one month.

NOTES

• To make whole-food plant-based, you can make your own mayonnaise or yogurt.

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Zesty & Creamy Ranch Dressing

A simple and amazingly delicious plant-based and vegan-friendly ranch dressing. This recipe can be made free from coconut, dairy, gluten, grain, nuts, and soy, and with a few minor tweaks, it can even be whole-food plant-based. It takes 5 minutes to make approximately 16 ounces.

Total Time5 minutes mins

Servings 16 ounces

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 1 1/2 cups plant-based plain yogurt or mayonnaise (I use Forager’s Organic Plain Yogurt)
• 1/4 cup plant-based milk (I make sprouted oat milk; recipe coming soon)
• 2 tbsp. apple cider vinegar
• 2 tbsp. lemon juice
• 1 1/2 tbsp. parsley flakes
• 2 – 3 cloves garlic (or 1 to 1 1/2 tsp. garlic powder)
• 1 tsp. onion powder
• 1 tsp. dill weed
• 1/2 tsp. paprika
• 1/2 tsp. black pepper
• 1/2 tsp. salt

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Instructions

• Add all ingredients into a high-speed blender (I use the Pampered Chef's Deluxe Cooking Blender). If you don’t have a blender, finely dice the garlic (or use garlic powder) and mix well.
• Transfer to an airtight container and store in the refrigerator for up to one month.

Notes

• To make whole-food plant-based, you can make your own mayonnaise or yogurt.

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