Easy Vegan Ranch Dressing

Hey TN-Diners, I'm posting a recipe for a fairly popular item at the Prospect residence, the Vegan Ranch Dressing. So far, it's been a topping for our Avocado-Kale Salads, a dipping sauce for our Vegan Empanadas, and been quickly converted into a Mediterranean-inspired sauce for our Sauteed Mushrooms over Hummus. I'd drink the stuff if it weren't bathing-suit season. Here's the "eyeballing" method I use:

Whisk together:

1 cup of Follow Your Heart Veganaise (or Wild Wood Ailoi)

A couple tablespoons of White Wine Vinegar to thin it out

A few pinches of freshly chopped Dill

A palm-full of freshly minced Chives

A pinch of freshly cut Parsley

A few sprinkles of freshly ground Black Pepper

1 clove of fresh minced Garlic

1 tiny dash of Cayenne

Add salt as needed, and mess with the ratios based on your particular tastes. For instance, you can leave out the cayenne entirely if Stacey's at the table - she's got that delicate palette :-) Kidding! It's also really easy to convert this into a Vegan Tzatziki by adding a handful of diced cucumber and some lemon juice.

Cheers!