Indulge in the creamy, refreshing, and tangy flavors of this plant-based Shiso Ranch Dressing. It's the perfect companion for your vibrant salads, bringing a delightful twist to your taste buds. Enjoy!
Inspired by a visit to the artisanal Izanami Japanese restaurant in New Mexico, this shiso ranch recipe is a perfect blend of Japanese flavors and classic ranch dressing.
Whip it up in just 10 minutes and enjoy it with a crunchy salad featuring watermelon radish or cucumber, purple daikon radish, lettuce, avocado, and edamame.
Don’t forget to sprinkle some vegan furikake or sesame seeds on top for that extra tasty touch.
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In this Recipe
Make Ahead-of-Time
This dressing will keep for about 1 week when refrigerated.
Specialty Ingredients
Shiso Ranch Dressing
Indulge in the creamy, refreshing, and tangy flavors of this plant-based Shiso Ranch Dressing. It's the perfect companion for your vibrant salads, bringing a delightful twist to your taste buds. Enjoy!
Ingredients
- ¾ cup plant-based mayonnaise
- ¾ cup vegan sour cream
- 2 tablespoons oat milk
- 1 splash apple cider vinegar
- 1 ½ teaspoons white balsamic vinegar
- 1 clove garlic grated
- 1 teaspoon dijon mustard
- ½ cup shiso leaves roughly chopped
- 2 tablespoons chives chopped
- 2 tablespoons dill chopped
- 1/8 teaspoon kosher dill
- 1/8 teaspoon ground pepper
Instructions
- Add a splash of apple cider vinegar to the oat milk.
- In a large bowl whisk together the mayonnaise, sour cream, lemon juice, oat milk, white balsamic, garlic, and dijon.
- Gently fold in the herbs and spices.
- Alternately, add everything to a blender and blitz until smooth.
TIPS
This dressing will keep for about 1 week when refrigerated.
If shiso leaves are not available, fresh mint can be a delicious substitute.
Did you make this recipe?Let me know how it tasted!
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