I could not stop eating this. Very good, tastes exactly like the traditional version. Does not have the consistency of the ranch dip you're probably used to, but no big deal.
Yield: 2 cups
1/2 Cup soy milk
1/2 Cup soy vegan mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoon red wine vinegar
1 tablespoon dried parsley flakes
salt
pepper
Mix all ingredients together, adding salt and pepper to taste. Keeps covered in refrigerator for up to one week.
From VegWeb.com
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