I wanted a vegan ranch dressing that had tang and zip to it. Once I realized that it was basically an emulsion, a mixture of oil and water (in this case, soymilk, a water-based liquid), I based the recipe and procedure on mayonnaise.
Since I have fresh parsley and green onions in our garden, I haven’t tried it using dried parsley or substituting other herbs. Feel free to experiment. Mwah ha ha!
Alina’s Vegan Ranch Dressing or Dip
1/2 cup soymilk
2 TBS cider vinegar
1/2 tsp onion powder
1/8 tsp cayenne
1 tsp mustard powder
1 tsp salt
2 TBS sugar
1 clove garlic, chopped
1 TBS chopped green onion
1 TBS chopped parsley
1 cup oil
Place all ingredients into a blender. Blend for 30 seconds.
Stop the blender, scrape down the sides, and blend for another 30 seconds, or just until it is thick and pale green.
Do not overblend, or it may separate and turn into an oily slick with droplets of milk floating in it, although this has not happened to me with this recipe before (knock on wood…)
This is thick enough to be a dip. If you want to use it as a dressing, thin it down with a small amount of milk or water. You can adjust the garlic and cayenne to your taste. It’s just mild enough now to give a hint of zing to it without being overpowering.
It’s tasty and addictive. I’ve been using it as a substitute for my mayonnaise and as a spread in sandwiches.
This will likely keep a few weeks in the refrigerator, but I keep eating it up fast, so I can’t say exactly how long!
You may get a tiny amount of separation, with watery liquid pooling at the top, after a couple days. Either pour it off, or stir it back in. Like anything else with multiple ingredients, this tastes even better the next day, after flavors have melded.