tangy “buttermilk ranch” dressing [vegan].

Happy Fourth of July weekend, everyone! 

Nothing says fun summer celebration like barbecue gatherings -- but the food options at these aren't always vegan-friendly. Never fear, plant-based folks: with a little creativity, a weekend of socializing and celebrating can be just as enjoyable, sans deprivation or feelings of being limited. (I would hazard that the eating-plants route can be even more fun: missing out on a meat hangover is a beautiful thing!)

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Michael and I attended a lovely Fourth of July gathering in Astoria yesterday where our host was kind enough to prepare some ENORMOUS grilled Portobello mushrooms for the plant-eaters in the group. With a dollop of hummus and a slice of tomato, these were better than any burger I can recall having at a celebration for Canada Day or Independence Day. 

Michael seriously enjoying some barbecue fare.

Michael seriously enjoying some barbecue fare.

Veggie kebabs, melon + mint salads, and veggie burgers (we love Amy's Organics Sonoma Burgers) can also be great options to fill in the gaps where meatier options might otherwise be. 

vegan buttermilk ranch dressingIncidentally, I whipped up a quick batch of this dressing the other night for a pea shoot salad and wanted to share as a twist-on-a-classic option for this weekend. It has a similar flavor and consistency to a traditional buttermilk ranch dressing, without the added junk and no dairy. (Check out the nutrition label from Hidden Valley to see what I mean.)

buttermilk ranch label
This veganized version also has a bit of a tang to it, which would make it a great stand-in for creamy horseradish sauce. (Try it with those grilled Portobellos and you won't know you're not having a steak!)

Enjoy your festivities - and feel great knowing you're doing something good for your body while you do! 

tangy buttermilk ranch dressing [vegan]
Yields 1
A tangy twist on the classic dressing and dip. Use for salads, veggies, or any place you'd like a little dairy-free creamy topping.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 1/2 cup tahini
  2. 3 tbsp apple cider vinegar
  3. 1/4 cup lemon juice
  4. 1/4 cup vegan parmesan*
  5. 1 clove garlic
  6. 1 tsp olive oil
  1. *Vegan Parmesan [makes more than you need for this recipe, but it's delicious - you'll find other uses for it, I promise!]
  2. 1/2 cup walnuts
  3. 1/4 cup nutritional yeast
  4. 1 tsp sea salt
  5. Combine vegan parm ingredients in food processor and blend to a fine, grainy texture. Reserve 1/4 cup for the dressing recipe and store the leftovers in a closed container in the fridge.
To make the dressing
  1. Combine tahini, apple cider vinegar, lemon juice, vegan parmesan, garlic, and olive oil in a food processor until smooth. Add a little more lemon juice to thin out if needed.
  1. Toss with salad or use as a dip or topping. Store excess in the fridge.
From The Ground Up Wellness https://www.fromthegroundupwellness.com/

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