Two Vegan Salad Dressings: Chef AJ's House and Vegan Ranch Dressing

Two Vegan Salad Dressings: Chef AJ’s House and Vegan Ranch Dressing

These vegan salad dressings are wonderful drizzled on any salad, or delicious as a dip for assorted raw vegetables cut into bite-size pieces. Try: multiple color carrot sticks, radish halves, cherry tomatoes, celery sticks and jicama sticks, sugar snap peas, etc. Vegan salad dressings are a great addition to your WFPB lifestyle!

Chef AJ’s House Dressing

Ingredients

1/2 cup water
4 tablespoons tahini
6 tablespoons fresh lemon juice
4 tablespoons low sodium tamari
4 tablespoons Dijon mustard
6-8 tablespoons nutritional yeast (to taste)
Medjool date, 1 large, pitted and broken apart

Place all ingredients in a blender and blend until smooth. Store in a jar. Keeps a week or more. Drizzle over a salad.

Vegan Ranch Dressing

Ingredients

1/2 cup cooked waxy white potato
2 tablespoons non-dairy yogurt, plain
2 teaspoons Dijon mustard
black pepper freshly ground, to taste
1 teaspoons dill seed
½-1 teaspoon sea salt (optional)
1- 1 ½ cup non-dairy milk, plain unsweetened
½ teaspoons onion powder
½ teaspoons garlic powder
2 tablespoons red wine vinegar
2 tablespoon lemon juice, or to taste
1-2 teaspoons maple syrup
2 tablespoons fresh chopped

Blend all (except parsley) in a blender or processor, until smooth. Add extra plant milk, a little at a time, to thin if necessary. Add parsley and stir through.

Refrigerate. It thickens and develops flavor as it chills. Add more plant milk for your preferred consistency. Season further to your taste. Keeps 5-6 days. Makes 2 cups

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Chef AJ’s House Dressing

Ingredients

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