Country Buttermilk Ranch Dressing

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.


This entry was posted in salad, vegan and tagged , , , , , . Bookmark the permalink.

One Response to Country Buttermilk Ranch Dressing

  1. butterloving says:

    Great recipe, just wanted to let you know I have nominated you for a Liebster Award! See my latest post for rules and questions fro you to answer. It is a fun way to get info about yourself to your followers 🙂 My blog:

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s