Vegan Ranch Dressing
This is a plant-based, non-dairy take on a traditional favorite. We’ve opted for plain coconut milk yogurt mixed with vegan mayonnaise made with avocado oil. Feel free to add fresh herbs and skip the dried if preferred. If you’ve got some on hand, the vegan Worcestershire sauce adds a nice little burst of flavor! Use this dressing on leafy green salads, drizzled over tomato slices, and as a dip for sweet potato fries and onion rings.
Ingredients
  • 1/2cup vegan mayonnaise
  • 6Tbsp non-dairy yogurtplain
  • 2Tbsp filtered wateror more, to desired consistency
  • 1-2 Tbsp lemon juicefreshly squeezed
  • 1-2Tbsp fresh chivesminced
  • 1/2tsp granulated onionor onion powder
  • 1/2tsp oregano
  • Himalayan pink saltto taste
  • black pepperfreshly ground, to taste
  • 1pinch cayenne pepperoptional
  • 1/2-1tsp vegan Worcestershire sauceoptional
Instructions
  1. Whisk all ingredients together in a small bowl. Taste and adjust seasonings as desired. Transfer to a glass jar with a lid. Store in the refrigerator for up to 5 days.