This recipe comes from Katherine Lawrence, a fellow Food for Life Instructor and Salad Master dealer in Texas. You can watch some of Katherine's videos on her website: www.plantbasedhealth.com and/or foodsavedme.com


To be honest, I've never been a fan of 'Ranch Dressing'. However, I know I'm in the minority. Katherine's recipe is low in fat and can be used, not only on salads, but as an appetizer dip with sliced veggies. It is so good! Made a fan out of me. 

3/4 cp non-dairy milk
2 tsps arrowroot or (1 tsp cornstarch) for thickening
1 T vegan mayo
1 T chopped chives
2 tsps chopped parsley
2 garlic cloves, minced
1 tsp lemon juice
1 tsp apple cider vinegar
1/4 tsp dried dill
1/4 tsp salt
1/4 tsp onion powder
1/8 tsp freshly ground black pepper


Heat the non-dairy milk. Add either the arrowroot or cornstarch to non-dairy milk and whisk till mixture thickens. Once thick add the remaining ingredients and whisk to mix well. Refrigerate.