Ingredients
1 cup Mayo
1/4 cup Dairy-Free "Buttermilk" (see recipe below)
3/4 tsp. dried Parsley (or 1 tsp. fresh)
3/4 tsp dried Chives (or 1 tsp. fresh)
1/2 tsp. dried Dill (or 1 tsp. fresh)
1/2 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8-1/4 tsp. Sea Salt
1/8 tsp. Black Pepper
Directions
Combine all ingredients except for the dairy-free buttermilk in a medium bowl.
Slowly whisk in the "buttermilk."
Store in an airtight container in the refrigerator for up to a week.
Dairy-Free Buttermilk:
Add 1 and 1/2 tsp. Fresh Lemon Juice to a liquid measuring cup.
Add enough Dairy-Free Milk to bring the total amount of liquid to
1/4 cup (The original author uses So Delicious Unsweetened Coconut Milk--I use
WestSoy brand Rice milk, which doesn't curdle, so disregard the curdling instructions
below if you use it!). Stir and allow to sit for 5 - 10 minutes, until milk curdles then
it's ready to use!
GK's notes: I use Veganaise soy-free mayo. I haven't tried it yet, but I imagine the Beannaise recipe would make a decent, if somewhat less delicious, yet more nutritious Ranch Dressing. I don't really know how long this would last, but store it in your fridge. I wouldn't keep it more than 5-7 days, not that it would stand a chance of lasting that long in our house.
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