Name: Easy Vegan Ranch Dressing
Ingredients: 12 oz 1 pkg. soft silken tofu (see headnote); 3 tbsp unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice; 2 tsp onion powder; 5 ½ tsp white wine vinegar; 5 ½ 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

Easy Vegan Ranch Dressing

Toss this Easy Vegan Ranch Dressing with greens or into a Buddha bowl, or serve it as a dip with crudités and other finger foods, such as 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.

Makes 2 servings

Recipe From: Forks Over Knives

Author: Darshana Thacker

Prep: 10 minutes + CHILL: 50 minutes = Total: 60 minutes

Ingredients

12 oz 1 pkg. soft silken tofu (see headnote)

3 tbsp unsweetened, unflavored plant-based milk, such as almond, soy, cashew, or rice

2 tsp onion powder

5 ½ tsp white wine vinegar

5 ½ 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

Directions

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.