Usually when it’s courgette season, I live off courgette soup and stuffed courgettes but now I’ve got my spiralizer, I can live off courgetti, yay. I’d made a gorgeous spinach pesto (I’ll blog about that another time) last week to go with a spiralized salad but today I fancied making a thinner, creamier type of dressing.
Although I adore mayonnaise and sour cream based dressings, the oil/calorie content puts me off, especially as I don’t exercise any moderation when it comes to dressing my salads. So, I bought a tub of Alpro Soya Yogurt and although it’s a plain yogurt, it is fairly sweet and tends to go better in fruit smoothies, rather than on savoury food, so I knew I’d have to savour it up, which I did by adding apple cider vinegar and salt (yes, I just used ‘savour’ as a verb; sorry grammar police).
I’ve got to admit, when I first tasted the dressing on its own, I wasn’t sure it was going to work in my salad as it tasted a bit odd but once it was coating the noodles, it totally worked.
I should also admit that I have no idea if this vegan ranch dressing is anything like a ‘normal’ ranch dressing as I’ve never had it and, on my investigations, there didn’t seem to be a standard recipe – it just seemed to be a mayonnaise and herb-based dressing so I just bunged in what I fancied.
I blitzed all the dressing ingredients in my Froothie Optimum G2.1 high speed blender but if you don’t have a posh blender, a stick blender will be just fine.