Once upon a time I made my ranch dressing by blending these spices into some Just Mayo; as it’s currently a little harder to come by in YYC these days, I was forced to resort to other methods. You see, my husband is obsessed with ranch dressing – OBSESSED. His favourite go-to snack are vegetable wraps, always with ranch dressing and sriracha. In fact, one of the stipulations to me being able to keep the home vegan was to supply a steady stream of ranch dressing for my husband to use in his wraps.
Thankfully, this ranch dressing recipe is so easy to put together it’s been a breeze keeping my promise, even without Just Mayo. I got the idea for this while trying out the recipe for this mayo from [Goose’s Vegan Cookery]; initially I mixed the mayo with the seasonings, but eventually just streamlined the whole process by flavouring the “mayo” itself with ranch seasonings.
This ranch dressing is creamy, tangy and does all the things that ranch dressing is supposed to do, like cover crudites or smother buffalo cauliflower wings. And absolutely perfect in vegetable wraps. 😉
Easy, Creamy, Aquafaba Ranch Dressing
- 1/4 cup aquafaba
- 1 tbsp dijon mustard
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dry dill weed
- 1/2 tsp salt
- 1/2 cup vegetable oil avocado, sunflower, canola - don't use olive or unrefined coconut as the flavours are too strong
In a high speed blender or food processor, add all ingredients except for the vegetable oil, and blend for 20-30 seconds until combined.
With your blender/food processor running at it's lowest speed, slowly stream in the vegetable oil. After all the oil has been added, increase to the highest speed for 10 additional seconds. DO NOT OVERBLEND; the ranch will collapse and go runny. Keeps for 2 weeks in the refrigerator, if it lasts that long.