It’s been a little quiet around the blog this past month. It certainly hasn’t been quiet elsewhere in the world, and also in my house. Before we get to the recipe for this delicious Vegan Ranch Dressing, here’s a little update from our corner of the world.
We finally finished the school year at the end of June. My older kids headed to Florida to see their Dad for the summer, so scary but thankfully they are pretty far away from the hardest hit places in the state. I also started back to work. The club I work in was open for about a month and then just a couple days ago we closed back down. We’re in the process of enrolling our 5 year old in Kindergarten and figuring out what school is going to look like in the Fall. The baby is on the move, she crawls everywhere and is standing on her own. It won’t be long until she’s a toddler. She’s our last little one, so I’m trying to soak up my last few precious days as a mom to a baby.
With all that and the every day stuff, my anxiety has been through the roof. Which led me to not getting a whole lot done these past few weeks. Now, I’m thankfully getting back in a routine. I’d love to hear how you’ve been doing, let me know in the comments!
Anyway enough of that. Let’s talk ranch! Ranch was on of the those things I had never gotten around to making myself, which looking back on it is super silly. But at the beginning of quarantine it seemed like everyone was hoarding toilet paper AND vegan ranch dressing. I couldn’t find it anywhere! So I set about making my own. And now I doubt I’ll go back because it is GOOD!
Eventually I’d like to work on a whole food alternative to this recipe. It’s way healthier and would require less packaging. But sometimes you just need a little bit of the ‘real’ stuff.
Making The Vegan Ranch
The first time I made this I got a little carried away with the fresh dill. My garden was full of it, what can I say? My kids said it reminded them too much of a tzatziki. Second time though, it was spot on! I really love the addition of the celery leaves, it adds a real brightness to the dressing. I always buy unpack-aged celery, which typically still has lots of the leaves still attached. So if you usually buy leafless bagged celery, check out the unwrapped produce and you may be able to find some there!
Most vegan sour creams will work for this recipe. If you don’t already have a favorite I suggest Forager if you can find it. It’s so good, actually I haven’t had a product of theirs that I don’t like. (Not sponsored because I’m just a baby blogger haha)
This Vegan Ranch is really delicious. Use it to dress your salads, dip your veggies or vegan buffalo wings, or really just anything you put ranch on! It would pair perfectly with my Baked Buffalo Tofu. This goes quick in our house but it will store in your fridge for about a week.
If you make this ranch snap a photo and tag me or use #mealsbythemountain. I love seeing your photos.
Creamy Ranch Dressing
Ingredients
- ¾ Cup Vegan Sour Cream I prefer Forager
- ¼ Cup Vegan Mayo
- 1 Tsp Dry Parsley
- 1 Tsp Granulated Garlic
- 1 Tsp Fresh Dill chopped
- ½ Tsp Onion Powder
- ½ Tsp Dry Basil
- ½ Tsp Salt
- ½ Tsp Lemon Juice
- ¼ Tsp Dry Thyme
- ¼ Tsp White Pepper
- 1 Tbsp Fresh Celery Leaves chopped
Instructions
- Add all ingredients into a small mixing bowl
- Whisk until combined
- Serve immediately or store in a sealed container in your refridgerator for about a week
[…] Creamy Vegan Ranch Dressing […]