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Ken Dorr

VEGAN RANCH DRESSING

Fragrant with fresh herbs, this scrumptious vegan ranch dressing gets its creaminess from your choice of tofu or cannellini beans.
Toss this vegan ranch dressing with greens or into a Buddha bowl, or serve it as a dip with crudités and other finger foods, such as our Crispy Buffalo Cauliflower Bites! For a thinner consistency that lends itself to drizzling, add a little more plant milk in Step 1.
Note: Fresh herbs give the dressing authentic flavor, but you can certainly use dried herbs in their place. No silken tofu? You can substitute one 15-oz. can cannellini beans, rinsed and drained, plus ½ cup unsweetened, unflavored plant milk for the tofu.
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Prep Time 5 minutes
Servings: 4 Guests
Course: salad dressing
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 12-oz. pkg. soft silken tofu
  • 3 tbsp unsweetened, unflavored plant-based milk, such as oat, almond, soy, cashew, or rice
  • 2 tsp 2 tsp. onion powder
  • 1 -1/2 tsp white wine vinegar
  • 1-1/2 tsp garlic powder
  • Sea salt and freshly ground black pepper, to taste
  • 2 tsp chopped fresh parsley or ½ tsp. dried parsley
  • 2 tsp chopped fresh dill or ½ tsp. dried dill weed
  • 2 tsp chopped fresh chives or ½ tsp. dried chives

Equipment

  • 1 blender

Method
 

  1. In a blender combine the first five ingredients (through garlic powder) and season with salt and pepper. Cover and blend until creamy and smooth. Transfer to a bowl. Stir in parsley, dill, and chives. Adjust seasoning. Chill before serving. Thin with additional milk if needed.
    Keep in an airtight container in the refrigerator up to 4 days.