Do you miss authentic tasting ranch? I did! Though this wasn’t a dressing I grew up eating, I was instantly hooked when I first tasted it. Since returning to my plant-based vegetarian roots, I have made many versions (some very good too) but this one is the simplest of them all. All you need is yogurt and plant-based mayo.
The ranch dressing is made from two home-made ingredients: SDA-style soymilk and plant-based mayo. Everything else is created by God. You don’t have to make plant-based buttermilk or plant-based sour cream, like I used to first. Just have these two staple ingredients handy and VIOLA!!
Now, you may need to adjust the salt to your liking. I usually add plant-based cheese and bac’uns to my ranch dressing salads and these ingredients are salty; therefore, my dressing doesn’t need to be that salty. Remember that you can use any black pepper substitute you like, but my go-to is Monk’s pepper or chasteberry tree tea (grounded). Refer to the Resource page of this blog for my go-to non-stimulating spice substitutions.
Ranch dressing is the most requested recipe I have. I make a harder version, but this one I posted because it is so simple. Just remember to use a neutral tasting yogurt. The Asian-style soymilk yogurt will have an off-putting flavor; so, don’t use that. I hope you enjoy this as much as I do! Without further ado, let me know how much you like this dressing!
Soy Yogurt Ranch Dressing
- 1 c. soy yogurt
- ½ c. plant-based mayo
- 1 Tbs. lemon/lime juice
- 1 small clove garlic or ¼ tsp. garlic powder
- 1 tsp. dried parsley flakes
- 1 tsp. sea salt or to taste
- ½ tsp. onion powder (or more up to 1 tsp.)
- ½ tsp. dried dill weed
- ½ tsp. dried chives
- ¼ tsp. black pepper substitute
- ⅛ tsp shiitake mushroom powder or nutritional yeast (for umami), optional
- Blend all ingredients on low until well combined This will help the parsley not be broken down. Alternatively, reserve ½ tsp. parsley to mix in at the end.
- Refrigerate for 1-2 hours for flavors to meld.
- I usually put a squirt of sea water in this even after this. I light salty dressing. If this is salty enough for you, then stop at the 1 tsp. of salt.
- I add plant-based sour cream to this if I have some to use up, but this is not necessary. If I add the sour cream, I’ll use ¼ c. sour cream and ¼ c. mayo.