The BEST Vegan Ranch Dressing (Soy Free and Nut Free!) | WEIGHT LOSS WEDNESDAY - Episode: 262

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Update: 5/15/2022:

I am now using Benson's Table Tasty in place of the Sumac. I still sprinkle the sumac on my salads for extra flavor but in the actual dressing I now use Benson's.

The dressing really thickens as you chill it and I find I prefer it a little thinner so I have increased the unsweetened non dairy milk to 3 cups.

Thank you Nan Simonsen for this amazing recipe!!!
Nan demonstrates it here:   • Nan Simonsen of Aging Powerfully demonstra...  

Turns out it is based on another amazing recipe from Dreena Burton available here:    • How to Make Ranch Dressing | Interview and...  

You can get Nan's book, Aging Powerfully here:
https://www.amazon.com/dp/1736331000?...

You can get the key ingredients, dill SEED and sumac here:
https://www.localspicery.com/chefaj/

This dressing will make you LOVE your salads! It's also great on steamed veggies, like broccoli, as a dip with crudite and even over potatoes and sweet potatoes!

The BEST Vegan Ranch Dressing

2 cups of unsweetened PLAIN non-dairy milk (Nan uses soy milk (I'm allergic)
1 - cup COOKED Yukon Gold potato (about 9 ounces)
1/2 cup of unsweetened PLAIN non-dairy yogurt (I used one carton of Forager's cashew)
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, Nan uses salt)
t teaspoon garlic powder
1 teaspoon onion powder
4 Tablespoons lemon juice
4 Tablespoons Red Wine Vinegar
4 Tablespoons Tahini
2 Tablespoons mustard (I used Westbrae salt-free)
2 Medjool Dates, pitted

Note: Nan adds black pepper to taste (I am allergic)
She also just started adding a Tablespoon of Nutritional Yeast.
I tried it once and it didn't seem to make a difference so I do not do that.

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.

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I'm Chef AJ and I make healthy taste delicious.

Love & Kale,
Chef AJ