BEST Vegan Ranch Dressing Recipe
2 cups of unsweetened PLAIN non-dairy milk
1 – cup COOKED Yukon Gold potato (about 9 ounces)
1/2 cup of unsweetened PLAIN non-dairy yogurt (I used one made of almonds & soy)
4 Tablespoons dried parsley
2 teaspoons Dill SEED (essential, different than dill weed)
2 teaspoons Dill WEED
2 teaspoons Sumac (or Benson’s Table Tasty, or use SALT)
t teaspoon garlic powder
1 teaspoon onion powder
4 Tablespoons lemon juice
4 Tablespoons Red Wine Vinegar
2 Tablespoons mustard (like Westbrae salt-free)
2 Medjool Dates, pitted
Add black pepper to taste
* 4 Tablespoons Tahini [MY OPINION: TAHINI IS UNNECESSARY! TOO FAT & ADDS NOTHING FOR ME. I WILL EXCLUDE IT NEXT TIME.]
Consider adding a Tablespoon of Nutritional Yeast. Some say it doesn’t seem to make a difference, so it is optional.
Place all ingredients in a high powered blender and blend until smooth. Pour into a glass container and refrigerate. Keeps fresh about 5-7 days.