I’ve tried quite a few ranch dressing recipes since going vegan, but I couldn’t find one that really tastes like ranch to me (and that isn’t oil based), so I created my own!
When my friend Julien tried it, he loved it and said “I can’t believe this is tofu!” Yes, this recipe is (silken) tofu based, but the lemon juice, herbs, plant milk, and vegan parm create a delicious creamy buttermilk ranch taste.
This ranch dip is super addicting and goes amazingly with potatoes, veggies, or buffalo cauliflower, pizza, or pretty much anything because it’s ranch. I’ll often make it into a meal by serving it with baked fries and a plate of whatever veggies I have in the fridge. It makes quite a bit, but it’s so good that I rarely have leftovers for more than a day.
If you don’t have any vegan parm on hand and don’t want extra after making the recipe (honestly though, why wouldn’t you want leftover vegan parm?!), add 1/4 cup cashews, 1 tablespoon nutritional yeast, 1/8 teaspoon garlic granules or powder, and a pinch (1/16 tsp) of salt to a food processor and pulse/blend until a fine meal forms. Then add the rest of the ranch ingredients and blend until smooth.
If you try it, let me know what you think in the comments below and/or post a photo on Instagram and tag me (@pennysportal)!
- 1 (14-ounce) package silken tofu
- ¼ cup soy milk (or plant milk of choice)
- ¼ cup vegan parm
- Juice from 1 lemon (2 Tablespoons/30 ml)
- 2 Tablespoons nutritional yeast
- 2 teaspoons garlic granules (or powder)
- 2 teaspoons onion granules (or powder)
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1 teaspoon dried chives
- 1 teaspoon salt
- ½ teaspoon black pepper
- Drain tofu and add to a food processor with the rest of the ingredients.
- Blend until smooth.