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  • Prep-time: / Ready In:
  • 2 cups

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.


  • 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


  1. 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.

Comments (3)

(3 from 2 votes)
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Terri Baker6 months ago
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Is there a tofu substitution? I do not eat tofu of any kind. Thanks

Caroline7 months ago
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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.

Megan1 year ago
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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.

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Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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