• 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.


  • 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


  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.

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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project 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 for more.

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