So good with Buffalo Cauliflower and Kale Salad (see Main Dishes). I substituted dill for the parsley and really liked it. It makes a great salad dressing too.
With thanks to Mary Mattern from the cookbook Nom Yourself
Makes a little more than 2 cups of Ranch Dip
1 1/2 cups vegan mayonnaise (or not vegan, I used Hellman’s)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp freshly ground black pepper
2 tsp dried parsley
1/3 cup unsweetened almond milk
1 tsp organic apple cider vinegar
- Whisk the mayonnaise, garlic powder, onion powder, pepper, parsley, almond milk, and apple cider vinegar in a medium bowl.
- If the dip is too thin, add more mayonnaise to make your preferred consistency.