Ok, so anyone who has ever been told…”No Dairy for you!”  knows that sinking feeling of, “What will I eat…what do you mean NO CHEESE?”  I know how you feel!  I’ve always had a dairy allergy, but let me tell you it did not stop me from having my fill of pizza, ice cream, & ranch dressing on EVERYTHING! 

Don’t think I didn’t pay for it with blinding stomach cramps, and other unmentionables.  Somehow, though like childbirth, I was able to block it out and do it again with no remorse.

As I finally became more committed to helping my body become the best version of itself, I searched for alternatives to my favorite foods.  For pizza, with the help of Mellow Mushroom, I discovered Daiya, the dairy-free, gluten-free, and soy-free cheese alternative that even my 5 year old gets excited over.  For ice cream, I found a whole world of yummy in coconut milk ice creams, in more flavors than I could have dreamt of!  But ranch proved to be trickier. 

It didn’t matter how many recipes online or bottles of fake ranch I found in health food stores, nothing had that Hidden Valley goodness my heart longed for.  One day I’d had enough oil & vinegar dressings and decided that was it!!!  If I couldn’t find a dressing I liked, I would make one! 

I looked at several recipes, picked ingredients I liked, and began my experiment.  After many a trial & error, with my poor husband acting as guinea pig…I DID IT!

 It would be cruel to not share this, as I believe it is the best Ranch ever!  So get ready to love salads again, or just break out the raw veggies for dipping!  Kid & meat eating husband approved, it’s Marie’s Vegan Ranch! 

Marie’s Vegan Ranch Dressing

• 1 cup Original Vegenaise (You can find it at Whole Foods, & Publix)
• ¼ cup of Milk Alternative (I love Almond or Hemp Milk)
• ½ tsp Garlic Salt
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Black Pepper
• ½ tsp Bragg Nutritional Yeast (Kroger in the healthy spice area)
• 1 rounded tsp of Dried or Fresh Parsley (I use dried)
• 1 rounded tsp of Bragg Organic Sprinkle Seasoning (Kroger)
• 1 ½ tsp of Apple Cider Vinegar (I use Bragg, you notice the pattern)
• ¼ tsp of Dried Dill (Oh how I love the Dill! If you use a pinch extra, I won’t tell)

Blend all ingredients in blender until smooth & creamy.  Enjoy immediately then store in the fridge.

*Makes about 1 ½ cups, if you don’t eat it all in one sitting. 

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Marie Crowe is a Life Lover, Wife, Mother, Vegan, Imagination Enthusiast, & Avid Tree Hugger.  Marie joined Pure Vitality full time to join Becky Mauldin on their joint pursuit to change the world, by helping people take back their health.  Marie is starting school this year to begin her journey as a Health Coach, & Naturopath.

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This post is linked to: the Healthy Home Economist, Jam Hands, Homestead Revival, Allergies and Celiac, Simply Sugar and Gluten Free, Naptime Creations, Blessed with Grace, It's a Blog Party,  Frugally Sustainable, Willing Cook, Crystal and Company, Gluten Free Homemaker, Fireflies and Jellybeans