Nicole MacPherson: Meatless Mummy Con Carne


The Recipe That Will Convince You to Make Your Own Ranch Dressing


Homemade_Ranch_Dressing |

Every once in a while, a new plant-based product comes around that piques my interest. Normally, I'm fairly immune to the charms of packaged foods proclaiming that they are vegan, dairy-free, egg-free, gluten-free, high in fibre, high in protein, high in iron, chock-full of Vitamin C, Omega-3-enriched, and/ or filled with magical unicorn dust and granulated rainbows. But every now and then, something catches my eye and I feel the need to try it.

The other day I was at the grocery store, and I noticed this product:

Dairy free vegan mayonaisse |

Mayonnaise is not a very big part of our household diet, and more often than not I find a half-full jar, expired, in my refrigerator. I was picking up a small jar for my husband to use for sandwich making, when I noticed this Hellman's Carefully Crafted vegan mayonnaise, and I was so excited I practically threw it in my cart. You see, usually vegan mayonnaise requires a) a trip to a specialty/ health food store or b) the purchase of a giant double-pack at Costco, destined to expire practically before I can open the second jar. 

I was excited about it because I was going to make ranch dressing, for the first time in a long time. You too can make your own ranch dressing, as a dip for vegetables or a dressing for a pasta salad. It's easy, it's delicious, and you need this recipe in your life. If eggs are not a problem for you, go ahead and use regular mayonnaise. If you have an egg allergy or otherwise don't eat eggs, keep your eyes open for this product - it's really tasty!


1/2 cup mayonnaise (vegan or regular)
1/4 cup almond, soy, or dairy milk
1 tablespoon apple cider vinegar
1/2 teaspoon soy sauce
1/2 teaspoon balsamic vinegar
1/4 teaspoon onion powder or dehydrated onion
1/4 teaspoon garlic powder
1 teaspoon dill
1/4 teaspoon sugar
salt and pepper to taste

  Whisk together all ingredients until smooth. Taste and adjust salt and pepper as needed.

Bonus: Pasta Salad

The beauty of pasta salad is that anything can be thrown in but the kitchen sink. I use a box of colourful rotini, about four cups of chopped vegetables - whatever I have in the crisper, but usually cherry tomatoes, peppers, and mini cucumbers - and usually a can of chickpeas, black beans, or lentils for some protein. You could also add chunks of feta cheese, tofu cubes, nuts, and seeds. 

Pasta salad recipe |

Pasta salad recipe |

Pasta salad recipe |

Pasta salad recipe |

Pasta salad recipe |

 Want more pasta salad? Try my Amazing Avocado Pasta Salad. How about a non-dairy sour cream? I've got you covered.  Maybe you're looking for a mayo-free potato salad? Try my Roasted Potato Salad with Avocado Dill Dressing.