See I kept true on using tofu more in my recipes. This is a super quick and easy ranch dip using a tofu base (you can also use soaked cashews). Now I’m not saying “Hey, this tastes 100% like ranch!” but it’s not a bad knock-off that’s significantly better for you. Give it a go and see what you think and if you want to omit the tofu you can always use soaked cashews for a soy-free option. This rocks with my thick-cut extra crispy french fries as well as my chickpea battered mushrooms!
Creamy Ranch Dip
(Yields about 15 oz.)
14 oz. Soft/Silken Tofu (can omit for 1 cup cashews soaked overnight)
1 tbsp Apple Cider Vinegar
1 tbsp Lemon Juice
2 tsp Dill Weed
1/2 tsp Salt
1/2 tsp Lemon Pepper
1 tsp Garlic Powder (or 1 fresh clove)
1 tsp Chives
If you want a thinner dip for more of a dressing consistency, add in 1/8-1/4 cup non-dairy milk (unsweetened) or water.
Measure out and blend all your ingredients (minus the chives & dill) till smooth and fully combined.
Fold in your herbs and store in a small jar or air tight container and refrigerate, it will firm up a bit more. This dip will keep for up to 2 weeks, enjoy!
This is a great base for many other dips or sauces. I’ll be sharing more combos such as this in an upcoming post of all my dip recipes! 😀 So stay tuned, cause I’m getting ready to share my party favorites just in time for your next event!