Vegan Ranch Dip Recipe
This is a dip that my hubby has been developing based on the classic French rouille. The flavours we've chosen to go with here are based on a ranch flavoured dip, but this one is completely vegan, thickened with potato and olive oil, and stabilized with tahini and soy lecithin. We're delving just a little into molecular gastronomy with the addition of the soy lecithin, but it works very well to help the potatoes hold the oil.
This video was sort of a proof of concept experiment, and came out a little less creamy than we had hoped. The good news is that the soy lecithin would definitely allow you to add more oil to make this creamier and fluffier, approaching the texture of mayonnaise. Between the potato, the tartness of the lemon juice, and all of that fresh dill, the final product had a flavour reminiscent of dill pickle potato chips!