I was making my own ranch before I ever even went vegan in the first place. I won’t lie, I probably have an obsession with ranch; and this was definitely one of the harder things for me to give up when making the switch to veganism. But it was so easy to turn my regular recipe into a vegan one I  don’t know why it never occurred to me before!

All I had to change was a switch from regular mayo to veganaise, and sour cream to cashew yogurt. (The yogurt might sound a little strange, but it actually has a somewhat greek yogurt type taste to it. Either way, it’s mostly used for the consistency, and with the spices added in, you won’t even realize it has it in there.)

Yields: 1 cup

Prep Time: 5 minutes

Ingredients: 

• 1/2 cup Veganaise
• 1/3 cup Cashew Yogurt
• 1 tbsp Plant milk (I use unsweetened almond milk)
• 1 tbsp Parsley
• 1/2 tbsp Dill weed
• 1 tsp Garlic powder
• 1 tsp Onion powder
• 2 tsp Pepper
• dash of salt

1. Mix veganaise, yogurt, plant milk, and spices together in a bowl.
2. Taste and add spices to your liking.
3. Use right away or store in a jar in the fridge up to 1 week!

Notes:

• Depending on what you are  using the ranch for, (dressing or dip), if it needs to be thicker, do not add the milk. If it needs to be thinner than it is with the milk, add olive oil by the tsp until it reaches desired consistency.