A perfect dip for a party platter of fresh veggies or a rich topping for a baked potato, this low-fat version of ranch dressing from VN contributor Katherine Lawrence is as simple as it is delicious.
Makes 1 cup
What you need:
3/4 cup non-dairy milk
2 teaspoons arrowroot starch (or 1 teaspoon cornstarch)
2 garlic cloves, finely minced
1 teaspoon finely minced fresh chives
1 tablespoon vegan mayonnaise
2 teaspoons finely minced fresh parsley
1 teaspoon fresh lemon juice
1 teaspoon apple cider vinegar
1/4 to 1/2 teaspoon salt
1/4 teaspoon dried dill
1/4 teaspoon onion powder
1/8 teaspoon black pepper
What you do:
In a small saucepan over medium heat, heat milk. Stir in arrowroot starch and whisk until there are no lumps. Continue to cook, whisking occasionally, until milk is thickened. Add all remaining ingredients and stir well. Chill in refrigerator and stir before serving.
Click here to watch Katherine Lawrence make this dressing on VegNews TV.
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