Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Rebecca Wilson
Vegan Ranch DressingIngredients (use vegan versions): 1/2 Cup soy milk (regular flavor - not vanilla)
1/2 Cup soy vegan mayonnaise[/color][/url] (like Nayonaise)
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoon red wine vinegar
1 tablespoon dried parsely flakes
salt
pepper
Directions:Mix all ingredients together, adding salt and pepper to taste. Keeps covered in refrigerator for up to one week.
Serves: Many
Preparation time: 5 minutes
I think this recipe may have a typo in it. When I made it, it turned out super runny.
Archived comment by: destiny
This is dressing. It should be runny.
Archived comment by: debi
Super yummy!
Archived comment by: wenna
This was REALLY good! YUMMY! My whole family liked it. I would use a little less Nayonaise though, because it tasted a little TOO nayonaisey, if you know what I mean. But it was delicious on fried tofu nuggest..*MmmmmM!*
Archived comment by: faith_in_Him
This dressing is better than the stuff in the stores. I just made it and its delicious!
I'm a big ranch fan and am so glad I finally found a great vegan recipe for one
Thanks so much!
Archived comment by: lk33408
I missed ranch dressing since becoming vegan - this is a great alternative. Thanks for the recipe!
Archived comment by: vegcat
Faith in Him—try Veganaise. Look it up on Google—tastes like real mayonaise, but vegan and with less junk than Nayonaise.
Archived comment by: sheepguy42
This recipe is great. I serve it to company and they didn't know the difference. I use veganaise and a little less unflavored soy milk to create a thicker dressing. I put it on potatoes, rice veggies and just about anything.
Archived comment by: shirlene
Not having onion powder or parsley, we substituted them with dried onion flakes (one tablespoon instead of one teaspoon because the flakes tend to have a less concentrated flavor) and dried dill (1/2 teaspoon instead of one tablespoon). It came out great. Next time, I'll try it with the right ingredients and maybe a bit less soymilk for a thicker dressing.
Archived comment by: sbwalker53
We used a vegan sour cream as the base, rather than the Nayonaise and added a little dill. Turned out fabulous!!
Archived comment by: greenluv
Very good but too vinagery! I ended up doubling the recipe (without doubling the vinager) to fix it, still a bit on the tart side though, I may skip it all together next time
Otherwise good! As with others less water too, otherwise you can't even see it on the leaves!
Archived comment by: ebaypowerseller
this dressing is so yummy, i often get cravings for it! its extra-delicious on vegan b.l.ts! *mmmm....
Archived comment by: nicole81
wow, that's d*mn good! i was thinking, if you want it chunkier, perhaps you can use less soy milk and maybe a little tofu? i dunno, just a suggestion. but i really love this recipe!!!
Archived comment by: kaitebrown
I didn't think it tasted like Ranch at all! I usually like the taste of Nayonaise on my sandwiches, but I don't think that's the right base for this. (Non-vegan Ranch uses buttermilk and sour cream as the base, not mayonaise.) I will keep looking for a better recipe. Sorry! (Luckily I only made half the recipe!)
Archived comment by: bchef
