Most ranch dressings get their addictive properties by using a combination of buttermilk, mayonnaise, and sour cream. Some even contain cream cheese! Because this version doesn't contain any of those high-fat ingredients, it will taste less rich to those who are used to fatty dressings. If you want to increase the richness component, you can add a handful of raw cashews to the blender and increase the seasonings to compensate.
1/3cupunsweetened soy milk or other non-dairy milk(Soymilk works best)
2tablespoonswhite wine vinegarsee note below
1/4teaspoonchia seedsoptional (used only if extra thickness is needed)
1/4teaspoondried dill weed
1/4teaspoonfreshly ground black pepper
Make a batch of Onion Cream following the instructions here. Measure out 1/2 cup and return it to the blender. Reserve the rest in the refrigerator or freezer.
Add the non-dairy milk, vinegar, and garlic to the blender and blend until smooth. Check the thickness. The vinegar should have thickened the milk, but if you're not using soy, it may be a little thin so add 1/4 teaspoon of chia seeds and blend until smooth.
Pour into a bowl and whisk in the remaining ingredients. Add salt to taste.
Refrigerate for at least one hour. The flavor will intensify over time, so only add additional herbs and seasonings after it's had a chance to "rest." Serve as a salad dressing or a dipping sauce for vegetables.
I like dressings to be tangy, so I use 2 tablespoons of vinegar in this recipe. Feel free to start with 1 tablespoon and add more to taste.This dressing uses a half cup of Fat-Free Onion Cream, which is about half of that recipe. So if you like, you can just make a half-recipe (two onions) of Onion Cream.