All of that creamy goodness is here.
We’re talking legit. We’re talking months in the making to get it all just right. We’re talking no added fat (no oil, no nuts) and no added salt–at it’s damn delicious!
If you are looking to achieve health excellence through a plant-based, whole food, no oil diet (like Dr. Fuhrman’s nutritarian plan) then you know that finding a decent conforming salad dressing is freaking hard!
I’m so excited to add this ranch dressing to your arsenal of delicious, nutritarian dressings, in case you’ve missed it, here’s what we have for your so far:
- No Oil Carrot Ginger Dressing
- Beet Hummus Dressing
- Walnut Vinaigrette Dressing
- Tahini Date Dressing
- Cilantro Cashew Cream Dressing
This tofu ranch is oh so dip-able that you’re goal of 1 pound of fresh veggies is going to be a breeze to achieve.
And guess what?
You could eat all 2 cups of this tofu ranch recipe batch and it wouldn’t matter one. bit.
That’s right! This is the world’s cleanest ranch recipe. There is nothing bad for you in this dressing: no dairy, no salt, no oil or added fat.
Try eating 2 cups of regular ranch in one day and see how you feel after.
And it’s all about that base…
After weeks of trial and error, I’ve finally found a way to make that creamy “buttermilk”-like base without the fat!
You can use fresh or dried herbs, you can see my breakdown above–why are fresh chives so dang hard to find?
I’ve made this recipe with dried and fresh herbs and, honestly, if you don’t mind a bit of chopping, I’d say go fresh if you can!
I know you might be tempted to throw all the ingredients in t the blender and leave it at that, but don’t do it! Your ranch will turn green (which incidentally turns me off and yes I made that mistake).
I have to say this ranch will turn out thick. It’s definitely a dip-like consistency. Personally I like a thicker ranch, but if you’re in the mood for something more drizzle-able just add in more water till you find your happy-magic-ranch-place!
Yes, happy-magic-ranch-place does exist, you just found it!
- 14 oz block firm tofu
- 1/4 cup water, more to adjust consistency
- 3 tbsp. nutritional yeast
- 2 tbsp. lemon juice
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. fresh ground pepper
- 1 tbsp. dried chives
- 1 tbsp. fresh dill, finely chopped
- 2 tbsp. fresh curly parsley, finely chopped
- optional: 1/2 tsp. Cayenne pepper or smoked paprika
- Start with the "buttermilk" base: Add tofu, water, lemon juice, nutritional yeast, onion and garlic powders, pepper, and red pepper to blender.
- Blend on high for about 2 to 3 minutes of until a smooth, creamy consistency.
- Empty "buttermilk" base into mixing bowl. Fold in dill, parsley and chives.
- Adjust your consistency and seasonings as necessary.
- This recipe is savory with a flavorful punch from the fresh herbs. If you typically get overwhelmed by herbs, I would suggest starting with half the recommended amounts and add more to your liking after giving it a try.
Please leave a comment if you give this tofu ranch recipe a try, I love to hear feedback!
Let’s do better together! xo, Kristen
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