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.

By Darshana Thacker Wendel,

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.

Comments (25)

(4 from 12 votes)

Recipe Rating

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Ocia

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.

Buddy Dendinger

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.

Gladys

Sound great

Denise Shocklee

can you use firm tofu

Courtney Davison

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

Jennifer

This is indeed bland. Thanks for all the pointers, I'll try to liven it up

Caroline Cornish

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.

Monica

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 retchin

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❤️

Shawnacy

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.

Lisa

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

Valerie R Corey

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.

Julie

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.

Rose

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.

Donny

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

Karen

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.

Sheena

Agree. Did not like this one. At. All. Ugh.

Allison Trader

Try fresh herbs and use Italian parsley instead of regular.

Robin

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

Marilyn

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!

Donny

I think I need to try that with the beans.

Amber

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

Daina

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

erika z

HI Daina - that would be 340 gm

Mick Beaver

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).

About the Author

Headshot of Darshana Thacker

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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