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  • Prep-time: / Ready In:
  • Makes 2 cups

Toss this vegan ranch dressing with greens or into a Buddha bowl, or serve it as a dip with crudites and other finger foods, such as our Crispy Buffalo Cauliflower Bites.

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 headnote)
  • 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

  1. 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.
  2. Keep in an airtight container in the refrigerator up to 4 days.

Comments (18)

(3.7 from 10 votes)
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Caroline Cornish5 months ago
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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.

Monica5 months ago
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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.

nancy retchin8 months ago
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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❤️

Shawnacy11 months ago
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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.

Lisa12 months ago
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FOK recipes are my go-to but, sorry, I find this one too bland.

Valerie R Corey1 year ago
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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.

Rose1 year ago
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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.

Donny1 year ago
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It’s pretty good. Used dry ingredients spices. Seems like it’s missing something through

Karen1 year ago
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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.

Allison Trader1 year ago
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Try fresh herbs and use Italian parsley instead of regular.

Sheena1 year ago
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Agree. Did not like this one. At. All. Ugh.

Robin1 year ago
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Definitely one of my favorite ranch dressings! It has great flavor and really hits the spot!

Marilyn1 year ago
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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!

Donny1 year ago
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I think I need to try that with the beans.

Amber2 years ago
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This was perfect over a bed of spring mix, cucumbers, and steamed potatoes. Yum!

Daina2 years ago
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Hi

How much is 1 12-oz. Pkg. in grams?

erika z1 year ago
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HI Daina – that would be 340 gm

Mick Beaver2 years ago
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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).

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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