Dairy Free Dill Pickle Ranch Dressing

Dairy Free Dill Pickle Ranch Dressing

The other day I made Dill Pickle Ranch Dressing and it was a hit. You can check out in this LINK HERE. I am really loving making stuff from the pickle juice and not wasting none of it.

It took me a bit but I finally made one vegan and dairy free for some of my fellow followers. It was so good that I used it as a dip for myself.

dill pickle ranch dressing
Dairy free/Vegan Dill Pickle Ranch Dressing

This one recipe has two versions because in one of them I used avocado instead of vegan mayo. It was less thicker but I added teaspoon of arrowroot and it did the job.

To create Dill Pickle Ranch Dressing version, you will need

  • Vegan Mayo
  • Unsweetened Almond Milk or Oat Milk
  • Apple Cider Vinager
  • Pickle Juice
  • Olive Oil
  • Minced Garlic
  • Dried Parsley
  • Dried Dill
  • Arrowroot or Corn Starch
  • Paprika
  • Salt and Pepper
  • Onion Powder

You first want to make your “ranch powder mix” before you add the rest of the ingredients. In the original recipe it has sour cream. By using apple cider vinegar, it will enhance the taste to mimic that component in the mixture.

In a bowl, add your dry seasonings- dried parsley, dried dill, arrowroot or corn starch, paprika, salt, pepper and onion powder. mix it will set the mixture aside. In another bowl, add your wet ingredients and mix well till it smooth and no lumps. Then slowly add your season mixture into the mayo mixture. If you can use a blender or hand mixture, it will work better because you want the arrowroot or corn starch work its magic. Taste it and see if you need to add more pickle juice, mayo or more dill. Put in a mason jar or sealed container and put in the refrigerator for 30 minutes.

Dairy Free and Vegan Dill Pickle Ranch Dressing

Dairy Free Dill Pickle Ranch Dressing

Recipe by Lucy ChesnaCourse: Dressing, Sauces, DipsCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

15

minutes
Chilling Time

30

minutes
Calories

125

kcal
Total time

45

minutes

This is an easy recipe to make and yummy. This recipe is gluten free, dairy free and vegan.

Ingredients

  • 1 cup vegan mayo

  • 1/4 cup unsweetened almond milk

  • 1/4 cup pickle juice

  • 2 teaspoons apple cider vinegar

  • 2 gloves garlic, minced

  • 1/2 teaspoon dried parsley

  • 1 teaspoon dried dill

  • 1/4 teaspoon paprika

  • 1 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon white or black pepper

  • 1 teaspoon arrowroot or corn starch

Directions

  • In a bowl, add your dry seasonings- dried parsley, dried dill, arrowroot or corn starch, paprika, salt, pepper and onion powder. mix it will set the mixture aside.
  • In another bowl, add your wet ingredients and mix well till it smooth and no lumps.
  • Then slowly add your season mixture into the mayo mixture.
  • If you can use a blender or hand mixture, it will work better because you want the arrowroot or corn starch work its magic.
  • Taste it and see if you need to add more pickle juice, mayo or more dill.
  • Put in a mason jar or sealed container and put in the refrigerator for 30 minutes.

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