Creamy Vegan Ranch Dressing- Inspired by Clare Langan
Aqufaba is the liquid that comes from the can of garbanzo beans. it can be whipped up, just like egg whites, and brings creaminess to a vegan dressing.
- 1/4 cup Aquafaba (liquid from the can of chickpeas or even white beans)
- 1/4 tsp. Cream of tartar
- 2 tsp. Dijon Mustard
- 1 tsp. Onion Powder
- 1 clove Garlic, minced
- 1 tsp. Kosher Salt you may need more later
- 1 tsp. Fresh Ground Pepper you may need more later
- 1/2 cup Avocado Oil
- Juice of 1/2 lemon
- 1/2 cup variety of chopped herbs (dill, parsley, chives, tarragon etc.)
I like to use a deep bowl and immersion blender. If you don't have that you can use a blender, just know you may have to double your recipe in order to have it blend properly.Place the aquafaba and cream of tartar in a bowl and blend, gradually increasing speed, for about 2 minutes. you are looking for a thick creamy liquid.Add in the mustard, onion powder, garlic and salt & pepper and blend until smooth. Taste and add more salt & pepper if necessary.Gradually add oil in a steady stream, as blending, on high.Transfer to a mason jar and add lemon juice and herbs. Shake well, to combine.Taste one last time to just salt& pepper. Store in refrigerator for up to 4 days.