This vegan pesto ranch dressing is perfect for dipping or as a salad dressing. Adjust the consistency with a little extra non-dairy milk. If you prefer your ranch with a little south of the border zing, swap out the basil for cilantro. You could also use this recipe to make a more traditional ranch using parsley instead of basil, and only about half as much.
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Pesto Ranch
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 8 servings
Ingredients
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- ½ cup vegan mayo
- ⅓ cup non-dairy sour cream
- ⅛ tsp. black pepper
- ⅛ tsp. garlic powder
- 1 pinch sea salt
- ½ cup fresh basil
- 2 tbsp. apple cider vinegar
Instructions
- Throw it all in a food processor until thoroughly blended. Add splashes of apple cider vinegar or nondairy milk to adjust consistency and add that Ranchy tartness (bootleg buttermilk).
Nutrition
- Serving Size: 8
- Calories: 110
- Sugar: 0
- Sodium: 161
- Fat: 11
- Carbohydrates: 1
- Fiber: 0
- Protein: 0
- Cholesterol: 0
Cara
Upon giving up dairy I really mourned the loss of Ranch dressing. Who knew that all you needed was apple cider vinegar to imitate the Ranchy goodness! I used a stick blender to whip it up, and it came out perfect; a little more runny than traditional ranch, but the leftovers firmed up in the fridge and it was even better the next day.
Well Vegan
@Cara - Losing Ranch was a sad day, but this recipe totally brings it back. Vinegar seems to solve about 90% of my domestic problems!
tom
I wanna dip pizza in that...
Well Vegan
@tom - Of course you do. It's awesome.