Ranch dressing was always my favorite—until I began to look for healthier substitutions. My friend Flo served me some of hers not long ago and I am back to enjoying ranch dressing. Here’s my version. Experiment. Enjoy.


  • 1 cup Just Mayo or Vegenaise®
  • ½ cup unsweetened almond or almond-coconut milk
  • ½ tbsp chopped fresh or dried chives
  • 1 tsp chopped fresh or dried parsley
  • 1 tsp lemon juice, if desired
  • ½ tsp garlic powder
  • ½ tsp chicken-like seasoning
  • ½ tsp onion powder
  • ¼ tsp dried dill weed
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper


Place all ingredients in deep mixing bowl. Use hand blender and blend until smooth. Add more almond milk, a tablespoon at a time, if thinner consistency is desired.


Pour into a bowl and serve.

Keeps for up to seven days in the refrigerator.


  • Dribble it over sliced avocado or sliced veggies
  • Use it as a dip
  • Dribble it over baked spaghetti squash
  • Use it as a salad dressing
  • Use it with Taylor's Virtual Pizza