I’ll begin with a disclaimer: This does not taste exactly like a popular name-brand ranch salad dressing. I’ve come across so many disappointing recipes for plant-based alternatives that promise to be ‘just like’ their meat or dairy-based counterparts, but are nothing of the sort. That said, this is a really delicious, creamy, tangy, herby salad dressing which also works well as a dip for vegetable crudités.
There are a few ingredients I mention by brand name because they work best for the type of dressing I enjoy, but please feel free to use any you have to hand. You can adjust the amount of plant milk depending on how thick or thin you like your dressing. Lastly, feel free to switch up the herbs if there are others you prefer.
200g Hellman’s Vegan Mayo
50ml Whole Mylk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon apple cider vinegar
1 teaspoon dried dill
1 teaspoon dried chives
1 teaspoon dried parsley
In a bowl, combine all ingredients and whisk until smooth. This dressing can be stored in the fridge for up to a week. Mine rarely lasts that long, though!
If you’d like to make a slightly healthier version, you can substitute avocado for the mayonnaise. I sometimes make it with 100g of each.