Ranch is one of the all-time favourite salad dressings and dips; since Ackee Mayo is a thing, then naturally Ackee Ranch should also be a thing.
Check out the Cauli Budz Keeza to see how I incorporated it on a vegan pizza! Ranch dressing usually has buttermilk added for a bit of tang, here I’ve used soy milk with a bit of vinegar. When the vinegar is added to the soy it thickens up much like dairy buttermilk would. If you’re not a fan of soy, feel free to use another dairy-free milk substitute (coconut milk would be nice and thick, it would however impart a bit of coconut flavor in the dressing which may not be a bad thing depending on what you’re going for).
What do you think? Feel free to share your thoughts in the comments section below. If you make this or any of the recipes from this site be sure to #amazingackee and @amazingackee so that I can see your posts across social media.
Until next time, thanks for stopping by 😊
Ackee Ranch Dressing
- 3/4 cup Ackee Mayo
- 3/4 cup Unsweetened Soymilk less 2 tsps
- 2 tsps Vinegar
- 1/4 tsp Salt or more to taste
- 1/2 tsp Garlic powder
- 1/2 to 1 tsp Onion Powder
- 1 tbsp Flat leaf parsley finely chopped
- 1/2 tbsp Fresh chives finely chopped
Pour 2 tsps of vinegar into a measuring cup then pour in enough soymilk to come up to the 3/4 cup mark, set aside for 5 minutes.
Combine the ackee mayo, salt, garlic powder and onion powder in a bowl, whisk in the soymilk mixture and then the herbs.
If you use a blender to combine everything, you should still mix in the chopped herbs by hand as it will turn the whole mix green
The amounts of herbs and spices listed can all be adjusted as per your taste
- 3/4 cup Parboiled ackee;
- 2 tsps Lemon Juice use vinegar if you want a tangier mayo;
- 2 tbsps Oil use something mild in flavour, I used canola;
- 1 tsp Grainy mustard optional (I like the texture);
- 1/4 tsp to 1 tsp Dry ground mustard;
- Salt to taste
In a small blender cup or food processor, combine ackees, lemon juice or vinegar, oil and grainy mustard if using
Pulse a few times till combined, you may notice that the mayo looks like its going to break, this is where the mustard powder comes in, it will at as an emulsifier and hold it all together
Start adding the ground mustard 1/4 tsp at a time until emulsified, thick and smooth. Though it may seem a bit loose it will thicken up a bit more as it sits