Pre-Vegan I loved ranch dressing; Post-Vegan I struggled with finding a brand I enjoyed.
I was looking for a thick(not to thick), creamy, tangy(like buttermilk), herb filled dressing with a hint of salt that could easily turn into a dip.
2 cups sunflower oil (cold)
1 cup of soy milk (no substitute)
4 teaspoon apple cider vinegar (cold)
1 teaspoon Himalayan salt to taste
½ tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon pepper to taste
*Make sure the oil is at the same temperature as the milk (COLD).
Immersion blender option:
If you’re using an immersion blender, combine the first 4 ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the dressing emulsifies. Once most of the vegan dressing has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top. Stir in last 6 ingredients. Adjust your herbs and seasoning to your taste buds.
Regular blender option:
If you’re using a regular blender, place the first 4 ingredients in the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed. Try the dressing and add more salt if needed. Stir in last 6 ingredients. Adjust your herbs and seasoning to your taste buds.
If it’s too thick, add more milk and if it’s too watery add more oil. Pulse again until the dressing has the perfect consistency.
*Make sure the oil and soy milk are cold, this will keep the dressing from warming during the blending process.