Recipe: Plant Strong Vegan Ranch Dressing (or Dip!)


his is something that i've forgotten I loved. Ranch. I'm not a huge salad person but ranch goes on ANYTHING doesn't it? 

Well, it shouldn't. I mean the original stuff. hat stuff is bad for you. I used to eat a lot of it in high-school. Especially freshman year. Every day I would get (was it one or two?) slices of peperoni pizza, a thing of fries and TWO ranch dressings to dip all that stuff in. Even though I walked all the way to school and back I still packed on the pounds. I was chubby before then and I got even bigger during that year. As a kid you KNOW that it's not GOOD for you but I didn't know how BAD for me it really was. I didn't know how good it could taste to eat other stuff.  


Like this stuff. This is low calorie, nut free, vegan, fresh and super yummy if you ask me.  So yeah this is good on salad. Or as a dip for veggies. Or on some baked potato fries. Or on tacos (try it!) As a sandwich spread. I could go on, but I'd love to hear YOUR favorite way to eat ranch - let me know in the comments!



Recipe Notes... 

*You can make this with dried herbs if you absolutely cannot find fresh (I know how it is!) ust use about 1/3rd of the amount (So for example use only 1 Tablespoon of dried parsley instead of 3 Tablespoons)

*This is a really thick dressing so you can always thin it out with a bit more soy milk (or your favorite milk alternative.) I would ad 1/4 cup at a time and then check the seasonings.

*The garlic in this one can be a bit "ZING" on the first day. Let it mellow out in the fridge and that crazy twang will go away. This didn't happen every time I've made the ranch, only with a new batch of garlic I got so it could be that. 


Plant Strong Vegan Ranch Dressing (or Dip)

makes about 2 & 1/4 cup

  • 12oz  (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon sugar (or a drop or two of liquid stevia)
  • 1/2 cup soy milk (or your favorite milk alternative)
  • 1 large clove garlic or two smaller clove
  • 1/2 teaspoon ground black pepper
  • 3 Tablespoons minced chive
  • 3 Tablespoons finely minced parsley
  • 1 Tablespoon minced dill

Blend everything but the chives, parsley and dill together in a blender or with your immersion blender until very smooth. Stir in your chopped herbs. Store in an airtight container in your fridge for about a week - I'm being conservative here for safety's sake but I've kept it a few days past that. (You can half the recipe if you don't think you'll go through very much of it.)

Nutritional information per serving : Serving size:   1/4 cup (dressing Calculated using Mori-nu LITE Firm Silken Tofu)

1 WWPointsPlus, 21 calories, 0.5g total fat, 0mg cholesterol, 1.3g carbohydrates, 0g fiber, 1g sugar, 2.8g protein

(1/2 cup is still 1 point!)

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