We haven’t purchased dressing from a store since my discovery of flavored balsamic dressings years ago, but ranch was always hard to substitute for dips and faux chicken tenders. Ranch dressing to dip well just about any and everything in from french fries to carrot sticks has become an American obsession and being vegan-ish doesn’t make me long any less for a dressing for this same purpose!
For a long while I searched high and low for a store-bought veg ranch dressing that I could embrace and love a la Hidden Valley Ranch. Alas, I’m not willing to put up with high fructose corn syrup OR things with faces in my dressing anymore, so to the Internet I went. I have tried many shorter order ingredient lists to make vegan ranch dressing and they are okay [the second recipe is the best small ingredient list dressing I have found for ranch], but this first recipe, tastes like REAL ranch dressing. Drip some veggies in it or serve over a salad. Keeps for about a week in the fridge.
- 1 C soy Greek-style yogurt
- 1 C vegenaise
- 1 C almond milk, unsweetened [plus 2 tsp white or apple cider vinegar]
- 1/3 C vegan sour cream
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 heaping T freshly ground black pepper
- 1 tsp kosher salt
- 1 T white vinegar [apple cider vingar will work in a pinch too]
- 1 T lemon juice
- 3 T fresh parsley, finely chopped
- To make “buttermilk” mix almond milk with 2 tsp of vinegar until frothy, set aside for up to 5 minutes to develop buttermilk consistency.
- Mix the soy yogurt, vegenaise, almond “buttermilk” and vegan sour cream together in a large bowl.
- Stir in the garlic and onion powders and pepper, then add the salt, vinegar, lemon juice and parsley and stir until just combined.
- Cover and refrigerate until needed, up to a week.
- Veganized from a Food Republic recipe.
In a hurry? Try this recipe instead. Not quite as rich like regular ranch dressing but makes for a good schmear on a burger, sandwich, and dipping sauce.
- 1 C vegenaise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 2 tsp parsley, chopped fresh or 1 tsp dry
- 1/2 C unsweetened soymilk or almond milk
- salt to taste
- Whisk all ingredients together and chill before serving. Add a little more nondairy milk if you need to thin dressing.
Posted in Dinner, Make Ahead, Meatless Monday, Recipes, Salad, Vegan, Vegetarian
Tagged high fructose corn syrup, ranch dressing, store bought ranch dressing, vegan creamy salad dressing, vegan dressing, vegan ranch, vegan ranch dressing, vegan salad dressing
A Thanksgiving miracle…two blog posts in one week. I dare you not to put this on everything at your Thanksgiving meal.
Pretty great dressing or dip. Pretty good FOR you too.
In a food processor or blender, blend the following until pureed:
- 2/3 C. maple syrup
- 1/3 C. apple cider vinegar
- 2 shallots, chopped
- 2 cloves garlic, smashed
- 1 Tbsp. dijon mustard
- 1 Tbsp. coarse mustard
- 1/2 Tsp. salt
- 1 Tsp pepper
- Slowly add 1 C. extra virgin olive oil.
I served mine over just about everything from quinoa and chickpea bowls, to brussels sprouts to a salad of roasted squash, onions, apples and pears (shown). Try it out at Thanksgiving dinner.
Courtesy of Jen & Company, a food and fitness blog.
Posted in Fall Food, Fridge Finds, Leftovers, Less is more, Make Ahead, Recipes, Salad, Seasonal Ingredients, Vegan, Vegetarian
Tagged maple, thanksgiving, vegan dressing, vegan salad dressing, vegan thanksgiving, vegan viniagrette, vegetarian thanksgiving, viniagrette
Once you become comfortable with having flexible items in your pantry, having no real plan for cooking isn’t very stressful. You get to bring this kinda stuff together in a pinch. This is a perfect no-plan panic meal.
Parm + Citrus Sauce/Dressing:
- 1/3 cup freshly grated Parmesan cheese (make this Vegan and omit the cheese)
- Zest and juice of 2 oranges
- 2 tablespoons chopped shallots
- 2T white wine vinegar
- 1 cup extra-virgin olive oil (or half reg. + half lemon oil)
- 2 pinches of both salt + pepper
In a medium bowl (or Mason jar) combine the grated Parmesan, orange zest and juice, and the shallots. Whisk in the white wine vinegar. Whisk in the olive oil and finish by seasoning with salt and pepper.
- 1 garlic clove, smashed and chopped
- 1/4 cup tahini
- Zest of one lemon
- scant 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 2 tablespoons hot water
- scant 1/2 teaspoon fine grain sea salt
In a medium bowl or Mason jar combine the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.
For the veggie bowl:
Cook up quinoa according to package directions. Pictured here, I made a mix of common white and less common Inca red quinoa. They cook up the same, I didn’t have a cup of either, but combining them I just made it. Before I add the water and put it into a pan to cook, I like to rinse it through a fine mesh strainer until the water runs clear and then toast it in a saute’ pan until just barely browned. I think it makes it taste nutty and earthy. The end texture is also a little fluffier, less mushy like rice sometimes gets with the excess starch still attached.
In the bowl pictured, there is cooked room temperature chickpeas (mine were from frozen, but you could use canned in a pinch), raw red onion, steamed kale and steamed fingerling potatoes. That’s what I had in my fridge that day but you can use any cooked or raw veggie you like. The type of bowl you make is only limited by what’s in your fridge really. Tofu would make an excellent addition to this dish. I served my bowl room temperature for a simple dinner.
Dressings adapted from 101cookbooks.com
Posted in Dinner, Fridge Finds, Quick Cooking, Recipes, Salad, Vegan, Vegetarian
Tagged bowl, chickpeas, kale, pantry finds, quick dinner, quinoa, red onion, tahini, vegan, vegan dressing