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
Add all ingredients to a bowl and mix until smooth.
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.
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.