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Ranch Dressing
1 cup Nayonaise
1 cup Veganaise
1/2 cup soy milk
1 1/2 tsp. garlic powder
1 tsp. onion powder
1 tsp. pepper and 1/2 tsp. salt or to taste
1 rounded Tbsp. fresh chopped parsley
1 Tbsp apple cider or vinegar (optional)
1/2 tsp. dill
Put all ingredients in the blender and blend until creamy.
Makes approximately one cup

Thousand Island Dressing
1 cup vegan mayonnaise
1/3 cup ketchup
1/2 tsp. onion powder
1/4 tsp. salt
1/8 tsp. garlic powder
3 Tbsp. sweet pickle relish
2 Tbsp. minced stuffed green olives
 Blend the ingredients thoroughly in a mixing bowl or blender.
Makes 2 cups

Vegan Caesar Dressing
1/4 cup whole garlic cloves
4 Tbsp. salt or to taste
2 Tbsp. Dijon mustard
1 lbs. firm tofu, cut into cubes
2 cups organic canola oil
2 cups extra-virgin olive oil
4 cups lemon juice
 Combine all the ingredients in a large bucket and buzz with an immersion blender until smooth.
Makes 1/2 gallon

Soy Vegan Mayonnaise
 12 oz tofu, firm
1 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 Tbsp. sugar
1/2 tsp. salt
1/3 cup olive oil 
In a food processor, place all of the ingredients, except the olive oil, and process for 2 minutes to form a smooth puree.  While the machine is running, drizzle in the olive oil, and continue to process an additional 2-3 minutes or until light and creamy.  Taste and adjust seasonings, as needed to suit personal taste.  Transfer to an airtight container and store in the refrigerator.  
Yield: 2 Cups

Almond Mayonnaise
 1/3 cup raw almonds
1 Tbsp. nutritional yeast flakes
1 tsp. lecithin granules
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. salt
1/2 cup safflower oil
3 Tbsp. water
4 tsp. apple cider
4 tsp. lemon juice 
Begin by blanching the almonds. In a small saucepan, place 2 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool. Place the almonds in a blender and process for 1-2 minutes to finely grind them. Add the nutritional yeast, lecithin, onion powder, garlic powder, kelp, and salt, and process for 30 seconds to combine. In a small measuring cup, combine the oil and water, and add the mixture to the blender in a slow stream while the machine is running. Scrape down the sides of the container, add the vinegar and lemon juice, and continue to process the mixture an additional 1-2 minutes or until thickened.  Chill for 30 minutes or more before using. 
Yield: 1 1/4 cups

Vegan Mayonnaise #2
3 Tbsp. lemon juice
1/2 cup soya milk
1/4 tsp. salt
1/4 tsp. paprika
1/4 tsp. prepared mustard
6 Tbsp. vegetable oil
Put all the ingredients except the oil in a blender.  Blend on the lowest speed.  Add the oil one drop at a time until the mixture starts to thicken.  Do not rush this or it will not emulsify!  Continue blending until thickened and smooth.  Transfer to a jar and store in the refrigerator.