Top
notch vegan ranch dressing is hard to find.
Before I started making my own ranch dressing, I tried many store bought
brands. Nothing came close to the taste
I was imagining, so I decided to experiment on my own. Craig is the condiment king and ranch
dressing fanatic, so this had to meet his expectations. At first I used a base ranch dressing recipe
and then added fresh ingredients to make it come alive. Here’s the no sweat procedure:
Secret
Tips to Making a Killer Ranch
1. Start
with a good base. There is a variety of vegan
mayos around. Nasoya has Nayonaise. Trader Joe’s has its store brand, Trader Joe’s
Reduced Fat Mayonnaise “eggless” and “dairy-free”. I personally prefer Follow Your Heart’s Vegenaise,
which can get a little pricey. I’m lucky
I can get it directly from Follow Your Heart in the gallon size. Better yet, you can make your own homemade
vegan mayo. I haven’t tried it yet. I heard that the emulsifying process is where
it can get tricky, you either get a nice creamy mayo or watery mayo.
2. You can start with about a cup of vegan mayo and
add ½ tsp of onion powder and ½ tsp of garlic powder. Then add salt and black pepper to taste. I use some fresh herbs in mine, but dried
will work too. I like chopped parsley
and dill. Finally, add non-sweetened,
non-dairy milk (i.e. soy milk, almond milk, etc.) to get the consistency you like. Let it sit for an hour, so the flavors can
marry. Taste it and see if it meets your
expectations. If not, play around with
the ingredients.
You
can omit the non-dairy milk for a creamy go to sandwich spread. See that wasn’t too hard and well worth the
effort. Stay tuned for more tips and
recipes.
Note: I was taking my dogs for a hike in the
mountains the other day and came across a coyote, so hence the name Coyote
Mountain.
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