Vegan Ranch Dressing

From inthekitchenwithkath.com

(Adapted from recipes on two blogs: allergyfreetestkitchen.com and happymoneysaver.com)

If you don’t need the recipe to be vegan, dairy-free, or egg-free, just substitute your favorite mayonnaise for the vegan one and ¼ cup buttermilk for the coconut creamer and vinegar.

Makes about 1¼ cups

1 cup vegan mayonnaise (I used Just Mayo brand)

¼ cup coconut milk “buttermilk” (Pour 1 ½ teaspoons of distilled vinegar in a measuring cup, and then add coconut milk or creamer to equal ¼ cup. I used So Delicious Coconut Coffee Creamer.)

½ teaspoon dried parsley

½ teaspoon dried chives

¼ teaspoon dried dill weed

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon garlic salt

1/8 teaspoon black pepper

1 teaspoon ground dried mushroom powder (Try portabella or morel. The mushroom powder is optional, but so good!)

1. Make the coconut milk “buttermilk” as described in the ingredients.

2. Grind the dried mushroom(s) in a spice grinder until it’s a fine powder. (I found one good size morel was enough.)

3. Put all of the ingredients in a small food processor or blender and blend until it is all mixed together.

4. Keeps for several days in the refrigerator.