by Nan Simonsen
Ingredients
- 1/2 cup cooked waxy white potato
- 2 tablespoons tahini
- 4 tablespoons non-dairy yogurt, plain
- 2 teaspoons Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1-2 teaspoons maple syrup
- 1/2-1 teaspoon sea salt (optional)
- 1 teaspoon dill seed
- black pepper freshly ground, to taste
- 1-1 1/2 cup non-dairy milk, plain undsweetened
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice, or to taste
- 2 tablespoons fresh chopped parsley
Makes 2 cups.
Blend all (except parsley) in a blender or processor, until smooth. Add extra plant milk, a little at a time, to thin if necessary. Add parsley and stir through. Refrigerate. It thickens and develops flavor as it chills. Add more plant milk for your preferred consistency. Season further to your taste. Keeps 5-6 days.
https://nansimonsen.com/dishes/vegan-ranch-dressing/
A) LOWER FAT VERSION
Ingredients:
- ¾ cup cooked waxy white potato
- 1 teaspoon tahini
- 4 tablespoons fat-free non-dairy yogurt
- 2 teaspoons Dijon mustard
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon maple syrup (optional, to taste)
- ½ teaspoon sea salt (optional)
- 1 teaspoon dill seed
- Black pepper to taste
- 1–1¼ cups low-fat non-dairy milk
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 tablespoons fresh chopped parsley
B) EVEN LOWER FAT VERSION
Ingredients:
¾ cup cooked waxy white potato (Yukon Gold or similar — for creaminess)
¼ cup cooked white beans (cannellini or navy beans — adds body and protein)
4 tablespoons fat-free, plain non-dairy yogurt (soy, oat, or coconut-free if avoiding seeds/nuts)
2 teaspoons Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon maple syrup (optional — for balance)
½–¾ teaspoon sea salt (optional, to taste)
1 teaspoon dill seed or 1 tablespoon fresh dill
Freshly ground black pepper, to taste
1–1¼ cups unsweetened low-fat non-dairy milk (soy, oat, or rice milk work great)
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 tablespoons fresh chopped parsley
🧄 Instructions:
Add all ingredients except parsley to a blender.
Blend until very smooth and creamy, adjusting non-dairy milk for desired consistency.
Stir in fresh parsley (and fresh dill if using) after blending.
Chill at least 30 minutes before serving — the flavor improves as it sits.
🌿 Tips for Flavor & Texture
Silken tofu (2–3 tablespoons) can replace the white beans if you prefer a smoother texture.
If you want it thicker, add more potato or reduce non-dairy milk.
For extra tang, add a touch more lemon juice or vinegar after chilling.