Why This New Vegan Ranch Dressing Is Michelin Chef Approved

Celebrity chef Eric Ripert is best known for his flagship Le Bernardin restaurant in New York City. The establishment was the first in NYC to receive three Michelin stars in 2005—rewarding Ripert and team when the Michelin Guide first launched in the city. Under Ripert’s leadership, Le Bernardin has held those stars for 18 years and today is one of only 14 restaurants in the country to claim the honor.

Ripert has been cooking professionally since the age of 17, and for more than 40 years, the chef has innovated his menu to deliver the caliber of food that the culinary community recognizes as worthy of the highest praise.

To continue pushing the envelope, Ripert worked with food-tech company Nature’s Find to explore the power of its fungal protein (called “Fy”) to replace environmentally harmful animal products.

Nigel Parry

Last year, Ripert put Fy on Le Bernardin’s summer tasting menu as part of a vegan dessert. Diners were able to experience Fy as part of a cheesecake served inside a squash blossom with blackberry sorbet and apricot and apricot sorbet chamomile ice cream.

“Fy’s miraculous power allows us to create food that is kinder to the planet without sacrificing taste or quality,” Ripert told VegNews. “I see it as my responsibility to use my agency as a chef to introduce people to this possibility so that we can collectively make more sustainable choices through our food and our lifestyles.”

Vegan dressing with Michelin cred

After working with Fy at Le Bernardin, Ripert found a new way for food lovers to experience the magic of the ingredient outside of fine-dining restaurants. As the new culinary advisor for Nature’s Fynd, Ripert created a limited edition line of Vegan Fy Dressings, a trio that includes Herbed Ranch, Zesty Goddess and Miso Caesar.

Fynd of nature

“My experimentation with Fy in sauces and dressings began at Le Bernardin, where we created an animal-free béarnaise sauce using Fy, which is served over warm asparagus on our vegetarian tasting menu,” Ripert says.

“I was amazed by the flavor and texture we achieved in the Béarnaise sauce—I couldn’t believe it was dairy and egg-free—and it inspired me to work with Nature’s Fiend to create these dressings, so everyone can enjoy the magic of Fy like this,” Ripert says.

Caesar dressing, a classic staple, was the starting point, and Ripert added miso to evoke the nutty umami flavors of the anchovies and Parmesan. Keeping the ingredient list short in the three dressings—which are built around Fy-powered vegan milk as a base—allows the flavors of fresh ingredients, such as herbs and lemon zest, to shine.

While Ripert is now giving the fi Michelin-starred treatment, the fungal protein’s journey began in 2008 with NASA-supported research on microbes found in geothermal springs in Yellowstone National Park. Nature Finds co-founder Mark Kozubal, PhD, discovered a remarkable microbe, Fusarium strain Flavolapis (or “Fy”), in the park’s volcanic hot springs.

This bacterium became the basis for breakthrough fermentation technology used to produce Fy—a nutritious fungal protein that requires a fraction of the resources used in traditional animal agriculture.

Fy’s appeal lies not only in its sustainable production but also in its exceptional versatility and nutrient density. As a complete vegan protein containing all 20 amino acids, including the essential ones, Fy also provides a source of fiber and other essential nutrients. Through fermentation-based technology in cafeteria-sized trays, Fy can be turned into 20 to 25 chicken equivalents of protein in just four days.

Fynd of nature

Why use Fy to make creamy dressings? Ripert says the protein’s functional properties really shine in this format. “We specifically wanted to create a creamy dressing because they’re usually hard to achieve without animal products—we knew it would really showcase Fy’s emulsifying properties and offer home cooks a high-quality animal-free option for their salads and beyond,” Ripert explains.

The trio of Vegan Fy dressings will be available for purchase via the company’s website starting tomorrow at 12pm EST.

Optimism for a sustainable food future

So far, in addition to limited-edition dressings, Nature’s Find has created consumer-facing products like breakfast sausage and cream cheese — available at retailers like Whole Foods — to showcase Fy’s versatility.

However, together with Chef Ripert, Nature’s Find is taking the new protein to new heights. “We are honored to partner with Chef Eric Ripert as our culinary advisor,” Thomas Jonas, CEO of Nature’s Find, told VegNews. “His sophisticated palate guides our culinary innovation and his genuine excitement about Fy helps us realize its full potential as a fine dining-quality ingredient.”

“We feel very fortunate to be deeply aligned in purpose with Chef Ripert, and look forward to continuing to work with him to create a more hopeful future through food,” says Jonas.

And Ripert was forced to partner with Nature’s Find to use his influence in the culinary world in a way that has far-reaching benefits.

“One word at the core of my alignment with Nature’s Fynd: Optimism. When I was first introduced to Nature’s Fynd, I was immediately drawn to their mission to use food to tackle big problems, and I love how they describe themselves as ‘a food company for optimists,'” Ripert said. “We have a shared goal of using food as a vector to drive positive change in both the environment and human well-being.”

“Together, we’re taking a positive-minded approach to shaping a more sustainable future through beautiful, nutritious and delicious food,” says the chef.

Fynd of nature

On the horizon, Jonas and Ripert aim to see how Fy can improve a variety of foods, ushering in a more sustainable future for consumer products and good food.

“As we work to introduce Fy-based foods to consumers in grocery stores across the country, we’re excited to explore Fy’s many possibilities with Chef Ripert at the same time,” says Jonas. “Our hope is that as more consumers discover the delicious possibilities of Fy, we will advance our mission of nourishing people and nurturing the planet for all of us and future generations.”