- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: ¼ cup
- Print/save recipe
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.
Ingredients
- 1 12-oz. pkg. soft silken tofu (see intro)
- 3 Tbsp. unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice
- 2 tsp. onion powder
- 1½ tsp. white wine vinegar
- 1½ tsp. garlic powder
- Sea salt and freshly ground black pepper, to taste
- 2 tsp. chopped fresh parsley or ½ tsp. dried parsley
- 2 tsp. chopped fresh dill or ½ tsp. dried dill weed
- 2 tsp. chopped 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.
Nutritional Information:
Per serving (¼ cup): 31 calories, 1.5 g carbohydrates, 3.3 g protein, 1.6 g total fat, 0.2 g saturated fat, 0 g cholesterol, 39 mg sodium, 0.3 g fiber, 0.4 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (29)
(4 from 13 votes)Loved this! For the milk, I used 2 tbls water and 1 tbls hemp seeds. I also added 1/2 tsp chervil to the herbs. Topped some air fried potatoes (no oil or spices) with it and some chopped scallions.
oops used onion salt instead of powder and added lemon juice. left it in the fridge to chill only to find the kids scoffed the lot !!!!!
What’s a good alternative for the silken soy in all the recipes?
Hi Jeje, Did you take a peek at our sauce and condiments tab? There are several tofu-free sauces there. Here are a couple of fan-favorites you might enjoy. The first uses cashews and the second uses chickpeas. https://www.forksoverknives.com/recipes/vegan-sauces-condiments/cilantro-cashew-dressing/ https://www.forksoverknives.com/recipes/vegan-sauces-condiments/vegan-creamy-italian-dressing/
Ranch dressing recipe. Plant based mayo and sour cream; one (not both) can be substituted with yogurt. A ½ tsp (dried) of the following: Dill, parsley, onion power, garlic power, chives. Add desired amount of salt and pepper.
There is no part of this that even remotely tasted like ranch dressing. I used the beans instead of tofu but I can't imagine that it would make much of a difference. I added the extra seasonings and vinegar as in the suggestions. Nothing helped.
Sound great
can you use firm tofu
Hi Denise, In a pinch you can use firm tofu, but silken is preferable. If you do use firm tofu, you'll likely want to add a bit more plant milk to thin out the dressing. You might also try our Spicy Vegan Ranch Dressing recipe, which uses cashews instead of tofu. (If you're not a fan of spicy, you can simply omit the hot sauce.) Hope this helps! Thank you, Courtney Davison Editor, Forks Over Knives
This is indeed bland. Thanks for all the pointers, I'll try to liven it up
I found this to be quite tasteless. I altered the herbs and vinegar. I added a dab of lemon juice which seemed to pick it up a bit. Going too continue to play with it.
honestly, i found this to be bland, and missing the punch of a good ranch dressing. to try to add flavor, i doubled the herbs, quadrupled the vinegar and doubled the garlic/onion. still a bit bland, but maybe that's me.
i would opt for fermented or sprouted tofu but cannellini beans are great for soups maybe for dressing and a good protein. i would also prefer fresh garlic and onions more fresh herbs and a bit of tahini is always a nice surprise i always add some fresh lemon for digestion. maybe not for ranch but i love wholefoods german mustard which is sugar free and delicious always in my salad dressings and a dab of stevia powder too❤️
I found this a bit bland, so I increased the amount of vinegar and herbs and used a fresh squeeze of lemon juice and it helped tremendously. Very thick, more like a dip than a dressing, but still good.
FOK recipes are my go-to but, sorry, I find this one too bland.
Check out plantiful kiki's website for a simple, tasty, light ranch dressing. Not sure I will try this recipe since so many mixed reviews. ranch is a tough one to capture. Kuddos for trying.
Since the recipes are almost identical except for silken tofu in place of cashews, that is most likely the bland element. I wonder if cannellini beans would be a good substitution. Haven't tried them yet as a sub for cashews.
I wonder if this would taste better if you steam the tofu first? I prefer the flavor of cooked over raw tofu. I would also suggest a dried onion as a key ranch flavor.
It’s pretty good. Used dry ingredients spices. Seems like it’s missing something through
I have to disagree with the other reviewers. I made this dressing with the silken tofu; it is bland and barely palatable. I am on the only member of my family who will tolerate eating this; everyone else recommend that I throw it away. We will not be making again. Maybe white beans is the trick. I love whole food plant based eating, but so many Fork Over Knives recipe really miss the mark for flavor. I recommend better testing before posting recipes. There are some hidden gems - the FOK 24 carrot gold dressing is AWESOME and full of flavor.
Agree. Did not like this one. At. All. Ugh.
Try fresh herbs and use Italian parsley instead of regular.
Definitely one of my favorite ranch dressings! It has great flavor and really hits the spot!
I made this using the cannellini beans and it turned out great! It tastes so much better than the store bought low fat dressing I used to buy, and it is so much healthier!
I think I need to try that with the beans.
This was perfect over a bed of spring mix, cucumbers, and steamed potatoes. Yum!
Hi How much is 1 12-oz. Pkg. in grams?
HI Daina - that would be 340 gm
This turned out pretty well. The taste and texture remind me of a veggie dip more so than a regular ranch dressing (such as Kraft or Hidden Valley).