Seriously, this dip is incredible and EVERY loves it. You make your own “ranch” spice mix and then add it to soy sour cream. A dear friend named Nancy, who is an incredible vegan cook and retired caterer emailed this sacred recipe. I decided that my vegan and dairy and allergic friends are unknowingly suffering by not having this incredible recipe. I’m not sure if it is her own or she pulled from a recipe book, but it is amazing. This recipe is VLV(Viva La Vegan). I’d post a photo but we’re remodeling and my camera is MIA!
This recipe rocks for three reasons, other than it is extremely tasty:
1. It is super easy (we’re talking 4 steps) and you can keep the mix in the pantry.
2. It is dairy, egg, peanut, tree nut and sesame seed free.
3. It’s Vegan.
The test:
Years ago, when I first was bequeathed this recipe, I made it for a school Harvest Fair. I nervously put out my veggie sticks and my “SOY RANCH DIP” on the pot luck table and was prepared for the common, “oh….oh, how nice your son has something HE can it.” Then came three containers of “regular ranch dip and veggies sticks from Costco”. Oh well, I thought, they are right, at least my family and vegan friends have something to enjoy. My dip was eaten faster than anything else on the table!!! Not only did folks not notice that it was dairy free (I had a sign on it), but didn’t care. My presentation was a tad better than Costco since it was on colorful platter, but that was the only visual difference..same old carrots, celery and tomatoes. I didn’t offer snap peas.The result: This dip is one hot and easy party ticket. I make up a double batch of the mix and keep it in a jar stored in my pantry. Then before we head out to socializing, I add in the mix to taste, buy veggies or chips and off we go.It’s SOOOO simple!The Recipe:
Vegan Ranch Dip
4 Saltine crackers
1/2 cup dry parsley flakes
2 tablespoons instant minced onions
1 1/2 teaspoon dry dill weed
1 tablespoon onion salt
1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon garlic powder
- Put the saltine crackers in a blender and blend on high speed until powdered.
- Add parsley, minced onion and dill weed.
- Blend again until powdered.
- Pour into bowl and stir in onion salt, garlic salt, onion powder and garlic powder.
One of the hardest things I find about managing both life threatening food allergies and asthma is talking to others. I hate to be the one that might be perceived as demanding, pushing or for asking too much. What I now know, fourteen years later, is that honest, clear information presented with kindness works!..