I love Ranch anything. Ranch dip, dressings, chips etc. I love it all. What I don’t like about Ranch dip is all the ingredients that don’t have to be in there. For starters, there can be added emulsifiers like soy lecithin which is fine if it’s NON-GMO (and you don’t have a soy allergy) but if it’s not GMO free or Organic, is likely from a genetically modified source. There’s also added sodium in these products as well as milk ingredients.
If you’re vegan or dairy free, you need to seek alternatives. There are many great (and not-so-great) alternatives on the shelves of your local grocery or health food store. This recipe came from my desire for a dairy-free ranch dressing. I bought a very well-known brand of dairy free ranch salad dressing, excited for how delicious it would be. Let’s just say after I tasted it, I was very disappointed. It was not tasty nor was it cheap! I poured an expensive bottle down the drain and decided I could make some myself, from scratch.
Ranch is thick and creamy. I needed to get that texture without using dairy. I opted for an unsweetened, dairy free yogurt. I chose Silk coconut yogurt. I also had on hand, vegan dairy free mayo. I figured the two together would give me the consistency I needed.
All the Ranch I typically love has lots of dill in it so I made sure this recipe has a lot. You can add as little or as much dill as you’d like. It’s important to use fresh dill. You’ll get a better flavour out of it and all the little green leaves will look pretty in your dip.
What you will need:
- Vegan Mayo (keep it dairy free and vegan)
- Unsweetened non-dairy yogurt (I use Silk coconut, linked above)
- Green onion
- Fresh garlic
- Fresh dill
- Dijon Mustard
- Apple Cider Vinegar
- Salt & Pepper
You’ll likely have most (if not all) of these ingredients already in your house. I find it tastes best if it sits for a day before you eat it BUT it taste great immediately.
1/2 cup vegan mayo (like this brand here)
1/2 cup unsweetened, non dairy yogurt
1 green onion, chopped
2 cloves garlic, minced
1 tbsp Dijon mustard
2-3 tbsp fresh dill, chopped
1 tsp unfiltered, apple cider vinegar
1/8 tsp Hebamere* seasoning
1/8 tsp salt
sprinkle of pepper
Combine mayo and yogurt in a glass jar or dish. Add chopped garlic, green onion and dill. Add mustard, apple cider vinegar, Herbamere seasoning, salt & pepper. Whisk and you’re done!
Store in your fridge in an air tight container and enjoy on salads, veggies, potatoes and anything else you’d like! Works well as a yummy sandwich spread too. Can keep in your fridge for a week (if it lasts that long!)
*can be omitted but it’s a super yummy addition
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