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.
3tbspunsweetened, unflavored plant-based milk, such as oat, almond, soy, cashew, or rice
2tsp2 tsp. onion powder
1 -1/2tspwhite wine vinegar
1-1/2tspgarlic powder
Sea salt and freshly ground black pepper, to taste
2tspchopped fresh parsley or ½ tsp. dried parsley
2tspchopped fresh dill or ½ tsp. dried dill weed
2tspchopped fresh chives or ½ tsp. dried chives
Instructions
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.