Eggless Classic Ranch Dressing

Total time40 min

Prep time10 min

Cook time0 min

Sour cream and buttermilk team up for a tangy, creamy base that's loaded with fresh chives, dill, and parsley for that unmistakable herby brightness. A hit of lemon juice and white wine vinegar keeps things zippy, while grated garlic and a touch of onion powder round out the savory depth. Whisk it all together, chill for thirty minutes to let the flavors meld, and you've got a thick, pourable dressing that clings perfectly to crisp lettuce or a plate of raw veggies. It's endlessly versatile too — spoon it over a wedge salad, use it as a dip for wings, or drizzle it on roasted potatoes. This one is a solid pick for an egg free kitchen, no shortage of flavor required.

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Ingredients

8 servings

½ cup mayonnaise
Sir Kensington's Classic Vegan Mayo, 12 fl oz Chosen Foods Vegan Avocado Oil Mayo Spectrum Naturals Eggless Vegan Light Canola Mayonnaise Thrive Market Non-GMO Vegan Mayonnaise Sir Kensington's Mayo, Vegan, Classic
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¼ cup sour cream
¼ cup buttermilk
1 tbsp fresh lemon juice
1 tsp white wine vinegar
1 small garlic clove, finely grated or minced
2 tbsp fresh chives, finely chopped
2 tbsp fresh dill, finely chopped
1 tbsp fresh flat-leaf parsley, finely chopped
½ tsp onion powder
¼ tsp dried dill
¼ tsp garlic powder
½ tsp kosher salt, plus more to taste
¼ tsp black pepper, freshly ground

Instructions

1
In a medium mixing bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth and fully combined.
2
Add the lemon juice, white wine vinegar, garlic, onion powder, garlic powder, and dried dill. Whisk until evenly incorporated.

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