Vegan Ranch Salad Dressing

So I have a weakness for ranch dressing. My problem is all commercially available offerings taste like "gack" and most of the ingredients appear to come from a laboratory - not in nature.

Also, traditional ranch dressing is made with mayonnaise (which has eggs and soybean oil) and buttermilk (again, derived from animals). Non-too healthy from my POV

So I began researching vegan versions but my biggest concern is all of them appear to be made with tofu and/or soy milk - which again, although vegan, are typically made from GMO soybeans and have a high level of plant based estrogens, which have been shown to have some deleterious effects on males.

I came across a recipe recently and decided to run with my creative flair in the kitchen and if you wouldn't know it, this was probably the best tasting ranch dressing I had tasted - vegan or not.

The ingredients are simple, and should be fairly easy to find.

Vegan Ranch Dressing

Ingredients:
1 cup - Plain unsweetened Almond Milk (Blue Diamond Brand is what I use)
1 1/4 cup - Vegan Mayonnaise (I use Wild Wood brand Zesty Garlic Vegan Aioli)
1/2 tsp - Onion Powder
1/2 tsp - Garlic Powder
1 Tblsp - Dried Dill Weed
1 tsp Bragg's Raw Apple Cider Vinegar
1/8 tsp - Stevia
2-3 tblsp Arrowroot Powder
Salt & Black Pepper to taste

Option:
finely minced Shallot/Onion or dehydrated onion flakes - 3 tblsp should do it

Directions

Add the arrowroot powder to a small bowl, whisk in about 1/4 cup of the almond milk. Heat gently in a microwave or small pan to just beginning to thicken. It should take on the consistency of pudding. Remove from heat and let cool in the fridge.

Combine all ingredients into a jar - shake vigorously until blended, put in fridge for at least 30 minutes for all flavors to meld. If too thin in consistency, add a little more mayonnaise to thicken, but not too much. I enjoy a strong flavor in this recipe so I tend to be a little more heavy handed on the herbs and spices - especially the flavor of Dill.

Kids will especially like this on their salads and dipping carrot sticks for a snack. This has become my mainstay in a large Microgreen salad with Spinach, Italian Kale, Carrots, Tomatos, Organic local dill pickles. Lots of additional fresh cracked black pepper and I'm all good for lunch or dinner.

Bon Appetito