After we perfected the Ranch Dip using a Cashew Base (see today’s other post) we found a recipe for ranch using the Earth Balance Mindful Mayo. We fiddled with the recipe because liked the flavor profile we had developed for the Ranch Dip Using a Cashew Base better. The result is pretty awesome. We both like our version with cashews better as a dip, but if you can’t have tree nuts that recipe won’t work. And this recipe was closer to real ranch dressing for use on actual salads, and much less expensive. I used it on a salad and I just about cried because I could have ranch dressing again. (I’m guessing that at some point I’ll be using this recipe and the Penzey’s Creamy Peppercorn dressing mix to experiment further with obtaining more replacements for dairy based salad dressings). We also served this dip to people who can eat dairy at a bridal shower and they also really liked it.
Ranch Dip/Dressing Using Earth Balance Mindful Mayo
- 1 cup of Earth Balance Mindful Mayo (I’ve tested it with original and organic but have not tried it with the olive oil version)
- 1/4 cup of rice milk (original, unsweetened, or use rice milk powder following directions on container)
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of toasted onion powder
- 1/2 teaspoon of salt
- 1/2 teaspoon of basil
- 1/2 teaspoon of red bell pepper flakes
- 1 teaspoon of dill
Place all ingredients in a blender and blend until all ingredients have been incorporated, scraping down the sides as needed. You can also do this in a bowl and mix it by hand, if you prefer not to have to wash your blender, but I think the spices blend better in the blender. Taste the mixture and adjust spices as needed. Let sit for a couple hours before serving and the flavors will develop.
Let us know what you think 🙂
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