For all my vegan, dairy/egg allergy friends, here is my own (mashup) recipe for a Ranch dip that will fool anyone:
Dairy Free, MSG Free (and Possibly Egg Free) Ranch Dip:
1 Recipe Non-Dairy Sour Cream Base (recipe below)
1/2 cup mayonnaise (if you use a vegan mayo such as Vegenaise, this will also be egg free)
1 Tbsp. low sodium soy sauce (I prefer Bragg's Liquid Aminos)
1/2 Tbsp. original Mrs. Dash salt-free seasoning blend
1/2 Tbsp. dried onion powder
1/2 Tbsp. dried parsley flakes
1/4 tsp. ground black pepper
Combine all ingredients until very smooth. Chill to let the flavors blend before serving.
Non-Dairy Sour Cream Base:
1 14-oz. container firm tofu (not silken because it's too soft, and not extra firm because it turns out too thick)
Juice of 1 lemon (You can use 3 or 4 Tbsp. rice vinegar if you don't have a lemon, but lemon juice gives it a fresher flavor.)
1 to 3 Tbsp. water.
Place drained and crumbled tofu in a blender and puree with lemon juice until very smooth, adding minimal water as necessary. You'll need a spatula to scrape the sides back down and keep everything moving around the blender blades.
Yum! This dip is thick, perfect for a vegetable tray. If you thin it out a little with unsweetened almond milk, it is great as a salad dressing. (You might need to add a tsp. or so of vinegar to get the right amount of tanginess once you thin it out; just play around until you get the consistency you like.)
Once reason why I like this recipe is that it contains only real food. If you are concerned about GMOs, use organic tofu and the Bragg's Liquid Aminos. Both are non-GMO certified. If you use Vegenaise, it will also be free of high fructose corn syrup. (Some mayonnaises and salad dressings like Miracle Whip use processed sweeteners, so be sure to read the labels first.)