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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Comments (3)
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.