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
  • 1cup vegan mayonnaise
  • 1/4cup coconut-milk yogurtplain
  • 1/4cup filtered water
  • 2Tbsp lemon juicefreshly squeezed
  • 1Tbsp fresh chivesminced
  • 1tsp oregano
  • 1tsp Himalayan pink saltor to taste
  • 1/2tsp granulated oniondried
  • 1/2-1tsp vegan Worcestershire sauceoptional
  • black pepperfreshly ground, to taste
  • red pepper flakesor cayenne pepper, to taste, optional
Instructions
  1. Whisk all ingredients together, adding a little more water if it seems too thick. Taste and adjust seasonings. Transfer to a glass jar with a lid. Store in the refrigerator for up to 5 days.