Name: Vegan Ranch Dressing
Prep time: 2 min
Cook time: 5 min
Total time: 8 min
Yield: 6 servings
Ingredients: 1 tablespoon unsweetened plant milk (of choice); 0.25 teaspoon apple cider vinegar; 0.5 cup vegan mayonnaise; 1 tablespoon lemon juice (freshly squeezed, more as needed); 2 cloves garlic (large or small, grated or very finely minced); 0.5 teaspoon dijon mustard; 0.5 teaspoon onion powder; 0.5 tablespoon nutritional yeast; 0.25 teaspoon sea salt (scant); null to_taste black pepper (freshly cracked); 2 tablespoons chives (finely minced (or scallions)); 2 teaspoons fresh dill (chopped (1 tablespoon if you love dill)); 1 tablespoon plant yogurt (unsweetened, optional, to taste)

Instructions

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1

Combine the plant milk (1 tablespoon) and apple cider vinegar (0.25 teaspoon) in a medium bowl, and set aside for a few minutes to curdle.
2

To the bowl, add the vegan mayonnaise (0.5 cup), lemon juice (1 tablespoon), garlic (2 cloves), dijon mustard (0.5 teaspoon), onion powder (0.5 teaspoon), nutritional yeast (0.5 tablespoon), sea salt (0.25 teaspoon), [to_taste black pepper], chives (2 tablespoons), and fresh dill (2 teaspoons). Whisk the dressing until well combined and relatively smooth.
3

Taste for seasonings, adding more [sea salt] or [black pepper] as desired, or more [lemon juice] or [apple cider vinegar] for acidity.
4

If the dressing is too sharp, add plant yogurt (1 tablespoon) and stir to combine.
5

Chill the dressing (my preference), or serve now. Store leftovers in an airtight jar for up to 12 days.