- Prep-time: / Ready In:
- 2 cups
- Serving size: ¼ cup
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This five-ingredient vegan dip comes together in a flash and delivers ranch flavor without all the fat and cholesterol. Silken tofu helps form the creamy base, while tangy fresh dill and aromatic scallions brighten things up. Serve this delicious plant-based dip alongside Buffalo cauliflower, crudités, or vegan pizza.
Ingredients
- 12-oz. package extra-firm lite silken tofu
- 2 tablespoons Dijon mustard
- ¼ cup fresh dill
- ¼ cup sliced scallions
- ½ cup to ⅔ cup unsweetened, unflavored plant-based milk
Instructions
- In a blender or food processor place tofu, mustard, dill, and scallions. Cover and blend until mostly smooth, gradually adding plant milk to reach dipping consistency. Chill until ready to serve.
Nutritional Information:
Per serving (¼ cup): 34 calories, 1.7 g carbohydrates, 3.4 g protein, 1.9 g total fat, 0.3 g saturated fat, 0 g cholesterol, 106 mg sodium, 0.4 g fiber, 1 g sugar
Note: Nutritional information is provided as an estimate only.
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Comments (3)
(3 from 2 votes)Is there a tofu substitution? I do not eat tofu of any kind. Thanks
This was not good. Should have known using tofu and plant-based milk would deliver a less-than-fresh flavor. I added juice from one lemon to brighten things up and add the tang that ranch has. I also doubled the dill and scallions, and added dried parsley and garlic powder (what ranch doesn't have parsley?!) I've eaten many FOK recipe and am fine if the plant-based version doesn't taste like ranch, but it has to at least taste good.
I'm a big fan of this, even though I accidentally used plant milk with added sugar, which I really don't recommend. However it still turned out great with the addition of nutritional yeast, salt, and garlic powder. I like to put it on brown rice cakes with tomato on top.