Vegan Jalapeno Ranch

July 11, 2013 July 11, 2013/ Morgan

You might have heard before in my previous Ranch Dressing recipe that I’m not much of a salad person. I’m working on that! I actually went out to a place with some AMAZING vegan salads. Something about someone else making a salad for you makes it very tempting. Also the fact that it was covered in some tasty vegan ranch made it hard to resist. I kept thinking about that salad. It was addictive. Honestly, part of that is how much fat is in the dressing and… ahem.. cough… croutons. That kind of just makes eating a salad nul and void! 

So I quickly realized that if I was going to eat a salad I needed to eat it at home. That’s fine. And while I’m at it I was going to jazz up the ranch. Here is where I decided to make a fabulous jalapeno ranch. And my friends, it is fabulous. When I got the recipe just right I could NOT STOP EATING IT. On everything. Potatoes, salad, raw veggies, a spoon, my fingers… yeah I ate my way through the first batch in just 24 hours. Yum! 

Oh ranch… what savory food can’t you be poured on? 

I even ate a salad for breakfast with this on it. And I felt good about it! This dressing is low calorie but super full of flavor. It’s okay to pour a lot on your food. Go ahead and try NOT to.  

Get your summer produce out and get ready to eat it up with this dressing! You can make it into a thicker dip but using less soy milk. Start with a couple of tablespoons and increase until it is to your desired thickness.  

  • 12oz  (about 1 cup) silken tofu (such as Mori-nu Soft Silken Tofu)
  • 1/2 cup soy milk (or your favorite non dairy milk) 
  • 2 green onions, green parts only
  • 2 Tablespoons pickled jalapenos (or canned or jarred or minced fresh jalapenos) 
  • 2 Tablespoons chopped cilantro
  • 1 clove garlic
  • 1/2 teaspoon dry dill 
  • 1 teaspoon sugar (or a drop or two of liquid stevia!)
  • 1 teaspoon salt
  • 2 teaspoons lemon juice
  • 2 teaspoons apple cider vinegar

Blend everything together until smooth. Store in a covered container in the refrigerator for up to 5 days. (If it lasts that long!)  

** Don’t have silken tofu? No problem! Use 3/4 cup of regular firm tofu and an extra 1/4-1/3 cup of non dairy milk. Should still be a rockin ranch! Yay!

(You can use dried herbs if necessary – use about 1/3 the amount of fresh when subbing dry herbs for fresh in recipes!) 

Nutritional information per serving : Serving size:  1/4 cup

24 calories, 1g total fat, 0mg cholesterol, 2g carbohydrates, 0.5g fiber, 1.2g sugar, 2g protein