Ranch dressing. It’s right up there with salsa and ketchup on the “condiments you probably have in your fridge right now” list. Except…when you don’t eat milk anymore. I’ve gotta be honest, I’ve tried a lot of the commercial options for vegan ranch dressing out there, and they just…well, they’re not right. And there are some other vegan ranch recipes out there, but most are based on vegan mayo, which bumps up the fat calories quite a bit. Or, the ingredients were just “too vegan”, if that makes any sense. And even this recipe is going to seem that way, depending on your comfort level with so-called “vegan” food. If you know what nooch is, you’re comfortable. If you don’t, not to worry, it’s not a huge part of this recipe and you could totally leave it out. Or you could try something new! YOLO, or so I’ve heard. I never expected that I would use the term YOLO on the blog. First time for everything. Probably the last, too.
Anyway…I have tinkered with this recipe long enough. It’s really, really close to how I remember ranch tasting. And I don’t mean the stuff in the bottle, I mean when you go out to a restaurant and they have housemade ranch as a dressing option. And if I may be so bold, I think it tastes even better. Let me put it to you this way. I took a small container of this ranch to a restaurant and dipped my fries in it. It’s worth that effort….