You already know I’m a ranch fiend, so throwing some spicy jalapeños in the mix is just an obvious choice. In addition to all the wonderful recipes I’ve drizzled this on in my book, this Jalapeño Ranch is gonna kick up all kinds of taco creations and take veggies and dip to a new level in your life.
Recipe information
Yield
Makes about 1 cup
Ingredients
¾ cup vegan mayonnaise
3 tablespoons pickled jalapeños in brine (about 10 slices including brine)
1 tablespoon lime juice (about half a lime)
1 tablespoon coarsely chopped fresh dill
1 tablespoon coarsely chopped chives
1 teaspoon onion powder
½ teaspoon ground black pepper
¼ teaspoon sea salt
Preparation
Step 1
In a high-powered blender or small food processor combine the vegan mayonnaise, pickled jalapeños, lime juice, dill, chives, onion powder, black pepper, and sea salt and blend until very smooth.
Step 2
Alternatively, you can finely chop the jalapeños and herbs and combine the ingredients in a bowl or jar.
Step 3
Store in the fridge for up to 10 days.
Reprinted with permission from hot for food all day: easy recipes to level up your vegan meals Copyright © 2021 by Lauren Toyota. Published by Ten Speed Press, an imprint of Random House, a division of Penguin Random House LLC.
Buy the full book from Amazon or Penguin Random House.
