The Best Vegan Ranch Dressing (Soy Free and Nut Free!) | Weight Loss Wednesday - Episode: 262

This dressing will make you LOVE your salads! It's also great on steamed veggies, like broccoli, as a dip with crudite and even over potatoes and sweet potatoes!

The BEST Vegan Ranch Dressing

2 cups of unsweetened PLAIN non-dairy milk (Nan uses soy milk (I'm allergic)

1 - cup COOKED Yukon Gold potato (about 9 ounces)

½ cup of unsweetened PLAIN non-dairy yogurt (I used one carton of Forager's cashew)

4 Tablespoons dried parsley

2 teaspoons Dill SEED (essential, different than dill weed)

2 teaspoons Dill WEED

2 teaspoons Sumac (or Benson's Table Tasty, Nan uses salt)

t teaspoon garlic powder

1 teaspoon onion powder

4 Tablespoons lemon juice

4 Tablespoons Red Wine Vinegar

4 Tablespoons Tahini

2 Tablespoons mustard (I used Westbrae salt-free)

2 Medjool Dates, pitted

note: Note: Nan adds black pepper to taste (I am allergic)

She also just started adding a Tablespoon of Nutritional Yeast.

I tried it once and it didn't seem to make a difference so I do not do that.

Place all ingredients in a high powered blender and blend until smooth. Pour into a glass container and refrigerate. Keeps fresh about 5 to 7 days.

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