Vegan Poblano Ranch
This incredibly versatile sauce was created by Marina of So Radish. Enjoy it on Fried Cauliflower Tacos, or use it as a replacement for traditional ranch on salads or as a dipping sauce. Yields about 2 cups.
Equipment
- Squeeze Bottle (optional, but super helpful!)
Ingredients
- 2 Large poblanos or 3 small to medium
- 1 Serrano
- ½ Jalapeño
- 1 Tbsp Lemon juice fresh squeezed
- 2.5 tsp Lime juice fresh squeezed
- 1 Tbsp Fresh parsley minced
- 1 Tbsp Fresh dill minced (or substitute 1 tsp dried dill)
- ¼ cup Soy milk
- 1 ⅛ cups Vegan mayo
- 2 tsp Garlic powder
- 3/4 tsp Onion powder
- 1 tsp Nutritional yeast
- 1/2 tsp Salt
- 3/8 tsp Pepper
Instructions
Roasting the Peppers:
- Preheat your oven's broiler.
- Cut the serrano, poblanos, and jalapeño into halves. Remove seeds for a milder flavor.
- Place the pepper halves on a baking sheet.
- Roast under the broiler until the skins of the peppers are charred (usually 5-7 minutes). Turn them occasionally for even roasting.
- Once roasted, place the peppers in a bowl and cover with plastic wrap. This will make it easier to peel off the skin later. Let them cool.
- After they've cooled, peel the skin off the peppers and cut off the stems.
Making the Poblano Ranch:
- In a blender, add the roasted peppers, lime juice, and lemon juice and blend.
- Add all of the remaining ingredients and blend until smooth.
- Taste and add additional ingredients, such as lime juice, salt or pepper if desired.
- Refrigerate for at least 30 minutes before serving. Enjoy your Roasted Poblano Ranch!
Tried this recipe?Let us know how it was!