Vegan Buttermilk Ranch Dressing

This ranch dressing is very herby. I give suggestions for what fresh herbs to use, but the idea is to use a lot of different fresh herbs that you like. The soy milk, lemon juice combo is used to mimic the traditional buttermilk ranch flavor.

2 tsp. fresh lemon juice
1/3 c. plain soy milk
2 c. vegenaise
1 clove fresh garlic
1/2 head roasted garlic (how to roast garlic)
1/2 a small yellow or white onion, diced
1/4 tsp. sea salt
1/8 tsp. black pepper
1 Tbsp. chives, minced
1 Tbsp. Italian parsley, minced
2 tsp. fresh oregano, marjoram or tarragon, minced
2 Tbsp. fresh basil, minced

1) Combine the soy milk and lemon juice in a small bowl and stir to combine (this is your buttermilk), set aside.

 2) Combine vegenaise, roasted garlic, onion, salt and pepper in a food processor or blender and process until pureed. With the food processor still running, slowly pour in the soy milk/lemon mixture and turn off the machine.

Remove the cloves of roasted garlic by sliding them out with a knife.

3) Add the herbs and pulse to combine. Taste for seasoning and add more salt, pepper or lemon if needed. Transfer to a mason jar or air tight container and refrigerate for up to 1 week.

This makes about 2 1/4 c. of dressing and besides salads can be used on fried green tomatoes or other vegetables.

Want your kids to eat more vegetables? Give them some of this vegan ranch dressing, here is 5 year old Simone finishing up her plate of vegetables: