Add all ingredients from the tofu to the water (everything except for the dill, chives and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
2
Add the dill, chives, and parsley (if using). Blend for 30–60 seconds until they are mixed into the creamy ranch dressing, but not completely blended (or you’ll have a green ranch!).
3
Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc). If you’d like a thinner consistency, add more water 1–2 tablespoons at a time.
Chef's Notes
Substitutions You can try silken tofu for this dressing as well. Just note that you may need less water.
Use ¼ teaspoon of garlic powder in place of garlic cloves.
Use ¼ teaspoon of onion powder in place of ½ teaspoon of granulated onion.
Soy-Free
For a soy-free version, use steamed cauliflower or soaked cashews in place of tofu.
Ingredients
6ozorganic tofu (firm)
½medium-large lemon (juiced, about 2 tablespoons)
1garlic clove
2tbsporganic apple cider vinegar
½tsponion granules
½tspmustard powder
¼tspsalt (optional)
¼cupwater
1tbspchives (optional, minced)
2tbspdill
1tbspparsley (optional)
Directions
1
Add all ingredients from the tofu to the water (everything except for the dill, chives and parsley) to a food processor or high-speed blender. Blend until smooth and creamy.
2
Add the dill, chives, and parsley (if using). Blend for 30–60 seconds until they are mixed into the creamy ranch dressing, but not completely blended (or you’ll have a green ranch!).
3
Taste for additional seasoning (lemon for more tartness, dill for more herb flavor, etc). If you’d like a thinner consistency, add more water 1–2 tablespoons at a time.
