This egg-free creamy ranch dressing is a delicious addition to any salad, served as a dip or a cooling dressing with the Buffalo Chick'n Wrap. Chad Sarno
- Serves: 4 to 5
- Active Time: 10 mins
- Total Time: 10 mins
- Views: 32,361
- Success Rating: 100% (?)
In small mixing bowl, whisk together well all ingredients. Add additional soy or almond milk, as needed, until you reach the desired consistency.
This is a wonderful creamy dressing to add to salads, serve as a dip for crudités, or as a cooling creamy dressing for Buffalo Chick’n Wrap.
Hello there Do you know where could I find the recipe for Vegan mayonnaise? I can not find it in this platform. Thank you.
Rouxbe StaffHi Lena - You can make a mayo from a cashew sour cream base, or buy pre-made vegan mayo from the store. There is also vegan mayo you can make from aquafaba. This is a link to vegan aioli recipe using that cashew sour cream base. http://rouxbe.com/recipes/5271/text?tab=recipes ~Ken
So delicious. I made a huge batch and they barely had a chance to cool before my family devoured them.
Thanks for letting us know, Cayla! I am wondering if this comment was meant for a different recipe? : ) Lauren
Hello, How can we make a "mayo from a cashew sour cream base" as advised above? What could also substitute cashews in vegan mayos/sour bases? Any recipes for vegan mayo made from Aquafaba as stated above too? Thank you :)
Rouxbe StaffHello, Rhea: I would suggest to use cannellini or alubia beans for making a nut-free sauce, they work very well. As for the aquafaba, if you have a stand-mixer, season the aquafaba to your liking, and whip until the peaks form. I personally make an oil-free aquafaba, and it comes out well. There are many recipes on the internet that detail making aquafaba mayo, and many are oil-free. Hope this is helpful to you. Cheers, Char
Thank you so much Char for your valuable feedback! Could you let me know how to turn the sour cream into a Mayo or what steps would be different between both in the recipe? Thank you again :)
Rouxbe StaffHello, Rhea, my pleasure. As for your question, depends what you are using for a base. You can make a delicious plant-based "using" beans, and similar spices as listed--I would add less liquid until you get the desired texture. From my experience, freshly squeezed lemon juice is always the best ingredients. Hope this has helped. Happy to answer any other questions for you. I actually think that "hummus is the new mayo," and with that said, find a hummus recipe that you enjoy, and run with that. Cheers, Char