how to make vegan ranch
5 MINUTE RECIPE
– 1½ cup vegan mayo – ¼ to ½ cup non-dairy milk – 1½ teaspoon apple cider vinegar – 3 cloves garlic crushed – ½ tablespoon dried parsley – 1 teaspoon dried dill – 1 teaspoon onion powder – ¼ teaspoon paprika – ¼ teaspoon pepper – salt to taste
Whisk all ingredients together in a bowl. Add more vegan milk if needed for a thinner consistency. Keep it thick if using as a dip.
Store in a jar or airtight container in the fridge for 4 hours (the flavors will really come through if you let them sit.) Leftovers will be good for 1 week.
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