This blog is all about the sauce, and a good sauce can make a meal magnificent! Luckily in the world of plants we have a genius to thank, Miyoko Schinner, who is good at sauce making and is becoming well known for creating some of the best cheese on the planet, all from tender plants. Her newest cookbook, The HOMEMADE Vegan Pantry, is pretty special. This is where I discovered this recipe for Homemade Ranch Dressing.
Of course I double the batch so I have two jars instead of one. I currently have one jar in the freezer (note: be sure to leave room at the top of a jar when freezing a liquid to allow for expansion). The dressing stores for up to 2 weeks in the fridge and I guarantee it will not go to waste. We love it on salad, it’s oil free, wonderfully rich and creamy, and you’ll find it quite perfect inside a steaming hot baked potato or as a dipping sauce for hot and spicy things like Cauliflower Sriracha Nuggets. I’ve used the soft, medium and firm tofu and they all work just fine, only the texture is slightly different from creamy (soft tofu) to more of a chunky consistency, (firm tofu).
You’ll notice that the blending of flavors only improves with a day of time.
When was the last time you smothered your salad abundantly, with a guilt free, amazingly delicious dressing, well, if not, I’d say it’s about time!
Best wishes from my kitchen to yours,
P.S. I’ve heard some of Miyoko’s vegan cheese is available in grocery stores at Natural Grocer’s in Colorado, perhaps else where too. Check it out, and let me know what you think.