Vegan Gluten-Free Ranch Dressing

October 25, 2012

Yesterday I alluded to two of my favorite sauces to accompany my dinner bowls. I’ve mentioned my love for sauces before. I think salad dressings and sauces make a meal so I am constantly creating and experimenting with new flavor combinations.One evening Michael and I were talking about ranch dressing. His mom used to make a version for him and his siblings when they were growing up as an alternative to processed, store-bought salad dressings. So he pulled out the ingredients and got to work on a version of his old childhood favorite, a vegan gluten-free ranch dressing. Imagine my surprise when all of 4 ingredients were mixed together to create the loveliest ranch dressing I’d ever had. I’m not sure why he kept it a secret for so long.

Vegan Gluten-Free Ranch Dressing

2 tablespoons vegan mayonnaise, we use the veganaise brand

1 tablespoon unflavored almond milk

1 tablespoon fresh lemon juice

1/2 teaspoon garlic salt

vegan-gluten-free-ranch-dressing

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Add all ingredients to a bowl and mix until smooth.

vegan-gluten-free-ranch-dressing

Every once in a while I’ll add a little fresh minced garlic but usually I keep it really simple.

I’m pretty sure that adding some sun-dried tomatoes, chipotle powder or hot sauce would create a great spicy ranch but I just thought of it and unfortunately I’m sitting at a Starbucks and can’t recreate right now to confirm for you. I’ll report back.

I love this simple salad dressing; it tastes amazing with dinner bowls, roasted potatoes or taco salads. A little goes a long way.

vegan-gluten-free-ranch-dressing

This recipe will yield enough for two servings and will keep in the fridge for a day or two in a tightly covered container but are best eaten the same day. Now, go get saucy.

Enjoy!

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7 Comments

  • Reply julieruns October 28, 2012 at 10:25 pm

    I’ve never noticed the fresh peanut butter at my Whole Foods. Is it in the salad bar/prepared foods area? I need to invest in some of these ingredients like sriracha and liquid aminos and try this. I know I see those ingredients in so many recipes.

    • Reply Lisa Horvath October 29, 2012 at 8:36 am

      Hi Julie,

      They tend to move it around. In my SF Whole Foods it was near the bulk bins. Here in Boston it’s near the jarred peanut butter and jams. They have a machine for grinding it into plastic tubs. It’s so much better fresh! And you must try sriracha if you like spicy. These kinds of condiments take every recipe to the next level.

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