This has been a winter for the record books where I live. Snow. Freezing Cold. Repeat.
I confess, this has not made me crave salads. It has, in too many instances, crave chocolate and red wine.
Even I cannot live -- or hope to thrive -- on chocolate and red wine alone. (Though my Red Wine Chocolate Cake is pretty perfect melding of the two!)
Sometimes a girl needs to eat some vegetables.
How could I bring my desire for comfort food to some fresh greens?
Ranch Dressing! How to make it Welcoming Kitchen-friendly was the question. I needed to make a ranch dressing that is vegan, gluten-free, allergen-free and that includes soy-free.
You might be asking ... Can you really have a creamy, rich ranch dressing without dairy?
I had a jar of Soy-free Vegenaise that the folks from Follow Your Heart wanted me to try. Its cool, creamy deliciousness makes a great vegan mayonnaise alternative. That seemed a good starting point. Mix in some of my favorite creamy ingredient -- non-dairy yogurt -- and I just needed to add some herby goodness.
I added a dollop to a baked potato and mixed in some fresh baby spinach. I loved this lunch so much, I ate it for the next few days.
Vegan, Soy-free Ranch Dressing
Makes slightly more than 1/2 cup
- 1 6-ounce container plain-flavored coconut milk yogurt (I used So Delicious brand.)
- 1/4 cup Soy-free Vegenaise (or other vegan mayonnaise)
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic pepper
- 1/2 teaspoon dried dill
Combine all ingredients.
Store in sealed container for up to one week.
Disclosure: I received a jar of Soy-free Vegenaise from Follow Your Heart for review. All opinions are my own. I received no other compensation.
My new book, Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen & Gluten-Free Vegan Recipes.