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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.

Vegan Ranch Dressing

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 (10)

(3.83 from 6 votes)
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Donny5 days ago
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It’s pretty good. Used dry ingredients spices. Seems like it’s missing something through

Karen1 month 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.

Sheena3 weeks ago
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Agree. Did not like this one. At. All. Ugh.

Robin2 months ago
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Definitely one of my favorite ranch dressings! It has great flavor and really hits the spot!

Marilyn2 months 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!

Donny5 days ago
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I think I need to try that with the beans.

Amber3 months ago
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This was perfect over a bed of spring mix, cucumbers, and steamed potatoes. Yum!

Daina5 months ago
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Hi

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

erika z2 months ago
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HI Daina – that would be 340 gm

Mick Beaver6 months 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

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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