Michael is a ranch dressing lover, through and through. I know he’s not alone in that, there is something about ranch dressing that people just go crazy over.
This recipe is my take on ranch dressing, using a combination of yogurt and mayo to make it lighter, and miso paste to lend a deep, umami backdrop to the dressing. It’s divine, and so easy to make.
Watch me make Miso-Ranch Dressing:
How To Make Miso-Ranch Dressing:
Step 1. I like to prep my ingredients before hand so they are all ready to go.
Step 2. Mince up your fresh chives
Step 3. Combine the ingredients in a jar or bowl and whisk until smooth.
Step 4. Devour!
What Else Can I Use?
- If you don’t want to use mayo, you can use all yogurt. It just won’t be quite as rich.
- Miso is the star here, but truthfully, you can leave it out and it will still be a very good dressing.
- I like fresh chives to lend a bright, herby note but you can use dried.
- If you want to use all fresh herbs, you can, the dressing will just be a bright green rather than the creamy white we expect from ranch dressing.
This Miso-Ranch Dressing is special because:
It comes together in minutes
It’s lighter than a traditional ranch dressing and more nutritious than store bought.
It lasts in the fridge for a week.
If you make my Miso-Ranch Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Miso Ranch Dressing (Gluten-free, dairy-free, sugar-free)
- ⅔ cup plain non-dairy yogurt
- ⅓ cup mayonnaise
- 2 tablespoons white miso
- ½ teaspoon dijon mustard
- 1 garlic clove peeled
- 3 tablespoons white wine vinegar
- 1 tablespoons fresh chives minced
- 1 teaspoon dried onion powder
- 1 teaspoon dried parsley
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon fresh cracked black pepper
- In a small bowl or glass jar, add the yogurt, mayonnaise, miso paste, and mustard.
- Using a microplane, grate the garlic into the jar. You can also mince it very finely if you don’t have a microplane. You just want to avoid getting a big bite of garlic, it should be a background flavor.
- Add the vinegar, chives, onion powder, parsley, dill, salt, and pepper.
- Using a fork or whisk, whisk it together until very smooth and no chunks of miso remain.
- Serve with salad, or cover and keep in the refrigerator for up to a week.