Healthy, affordable, allergy-friendly vegan ranch dressing made with a base of sunflower seeds and non-dairy milk. Free from nuts, oil, gluten, and refined sugar. Can also be soy-free with your choice of milk. Makes about 12 fluid ounces (1.5 cups). Serving size = ¼ cup (or 4 Tbsp).
⅔cupplain, unsweetened soy milkSub other unflavored, unsweetened milk if needed.
3 to 5TbspwaterUse less water for a dip or more water for pourable consistency.
2Tbspfresh lemon juice
1Tbspwhite distilled vinegarCan sub apple cider vinegar.
1tspfine sea salt or more, to taste
1tspgarlic powder OR 1 small clove fresh garlic, peeled
pinch of black pepper
1 ½tspchopped dried chives or 1 Tbsp chopped fresh chives
1tspdried parsley or 2 tsp chopped fresh parsley
⅛tspdried dill or ½ tsp chopped fresh dill, optional
Place raw sunflower seeds in a bowl. Bring some water to boiling, and pour over seeds, just enough to cover. Let soak 30 minutes to 1 hour, then drain and rinse seeds under cold water.
To a blender add the seeds, milk, 3 tablespoons of water, lemon juice, vinegar, salt, garlic, onion powder, mustard powder, and black pepper. Gradually increase to high speed, and blend until smooth. Stop to scrape down the sides of the blender as needed. Taste and adjust salt, acid, and/or water amount as desired (keep in mind, the dressing will thicken in the refrigerator).
Add the herbs to the blended mixture and stir to incorporate. Pour dressing into a jar or container, cover, and refrigerate for several hours or overnight. The flavors will mingle and develop as it sits.
Store leftover ranch dressing in the refrigerator for up to 4 days.Freezing not recommended.Serving size is ¼ cup dressing, which is double most salad dressings (recipe makes about 6 servings or 1 ½ cups). Nutrition facts are per serving.