Epicurean Vegan

This is a great version of dairy-free ranch dressing. It’s perfect for salads, but if  you want it thicker, such as for a dip, I would add about 1/4 – 1/2 C of Tofutti sour cream and use less soy milk.

INGREDIENTS:

1 C Veganaise

1 1/2 tsp lemon juice

6-8 Tbs almond milk

1/2 tsp dried chives

1/2 tsp dried parsley

1/2 tsp dried dill weed

1/4 tsp garlic powder

1/4 tsp onion powder

1/8 tsp salt

1/8 tsp black pepper

DIRECTIONS:

Whisk all ingredients together in a bowl. Transfer to a pourable jar and keep refrigerated up to 4-5 days. Enjoy!