This veganized ranch dressing is delicious anytime – on a salad or served with veggies as a snack.
| Servings |
3 Tbsp
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 152 | 0mg | 1g | 4g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.34 | Water saved (gallons) [animal consumption only] |
 |
1.2 | Manure (pounds) not deposited into the environment |
 |
1.3 | Grains / feed (pounds) not consumed by animals |
 |
3.0 | Methane (gallons) not created by animals |
 |
36.5 | CO2 (pounds) not released into the atmosphere |
 |
.004 | Animal lives saved |
| Recipe Chef | Pamela Kurp |
| Prep Time | 20 minutes |
Ingredients
- 1 C mayonnaise (eggless)
- 1/2 C sour cream (non-dairy)
- 1/4 C soy milk
- 1 garlic clove (minced)
- 1/4 C parsley (fresh) (chopped)
- 2 Tbsp chives (minced)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tsp dill weed (dried)
- 1/2 tsp mustard (Dijon)
- 1/4 tsp paprika
- 1/4 tsp vinegar (white wine)
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Combine all of the ingredients in a bowl until mixed well; chill for at least two hours before serving.
Recipe Notes
Store covered in the refrigerator for up to one week.
© Mainly Vegan LLC