This turned out okay, although I just didn’t love it. It kind of didn’t taste like anything, although that could be the cold I have.
Country Buttermilk Ranch Dressing
(Cookin’ Crunk- Eatin’ Vegan in the Dirty South by Bianca Phillips)
makes about 2/3 cup
2 tbsp unsweetened soy milk
1/4 tsp cider vinegar
1/2 cup vegan sour cream
1/2 tsp onion powder
1/4 tsp dried dill weed
1/4 tsp salt
1/4 tsp garlic powder
Put the soy milk and vinegar in a small bowl and stir well. Set aside until the soy milk curdles and thickens, about 2 minutes. Put the vegan sour cream, onion powder, dill weed, salt, and garlic powder in a medium bowl and mix well. Add the soy milk mixture and stir until thoroughly blended. Stored in a sealed container in the refrigerator, this will keep for 1 week.