When I was young and wild and in denial of the fact that dairy made my stomach hurt, I would dip everything from mozzarella-covered pizza to french fries to honestly anything edible into ranch dressing. Ah, to be a teenager again.
Now, though, in my older and wiser years, I choose my dairy indulgences wisely (lookin’ at you, Mulherin’s pizza), and a buttermilk-loaded ranch dressing doesn’t usually make the cut. That doesn’t mean I go without my ranch fix, though—I’ve just found a dairy-free ranch dressing recipe that does the trick. And, as a bonus, it boasts good-for-your-gut probiotics thanks to the miso used and makes any and every veggie you dip in it (and pizza, if you so desire) taste infinitely more delicious.
I originally found a recipe for tahini ranch over on Bon Appétit and have tweaked it time and time again so that it’s just to my liking. The recipe below doesn’t call for herbs, but you can really mix it up and add some dill or add flavor through other add-ins like charred scallion or jalapeno. Consider this recipe more guideline than strict instruction. Once it’s blended and smooth, I like to dip sesame-roasted broccoli in it, coat greens in it and serve it at parties with chopped veggies, just so I can see the faces of people who scoff at the word “vegan” when they’re astounded they actually—gasp!—like it. Check the recipe out below, whip it up, then watch your vegetable intake fly through the roof.
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Recipe: Dairy-Free Tahini Ranch
Adapted from Bon Appétit
– ¼ c. lemon juice
– ¼ c. tahini (I like to use Soom, which is a Philly-based brand)
– ¼ c. olive oil
– 2 T white miso (I like to use chickpea miso)
– 2 T raw honey
– 1 ½ t onion powder
– ½ t garlic powder
– Salt and pepper to taste
Method: Throw everything into a food processor, add ¼ cup to ½ cup water (depending on how thick you like your dressing) and blend until smooth. Really. It’s that easy.