Try this low-fat silken tofu ranch packed with flavors and fresh herbs! It’s deliciously tangy, high in protein and ready to enjoy in only 5 minutes.
Pour it, spread it or dip it — this easy and delicious silken tofu ranch is perfect for so many purposes!
We love it as a quick low-fat salad dressing or a flavorful dip for our veggies and cauliflower bites.
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It’s not only easy to make but also packed with protein, delicious flavors, and fresh herbs! We love that this recipe makes for a really creamy yet low-fat ranch.
This is thanks to the silken tofu, which isn’t appreciated enough in today’s daily cooking!
Give this recipe a try, and be sure to check out our avocado lime ranch, cashew sour cream, and easy vegan honey mustard next.
Recipe overview
- Low-fat & high-protein
- So versatile, herby and tasty
- Dairy-free & meal prep-friendly
- Tangy, herby & satisfying
- Perfect for salads, wraps or as a dip
- Low-calorie & weight loss-friendly
Take your raw veggies or salads to a whole new level with this 5-minute herbed tofu ranch!
You can even prepare a larger batch and keep it in the fridge for up to a week to make it super easy to eat more vegetables regularly.
Ingredients needed
- Silken Tofu — creamy, protein-packed & perfect dairy-free base.
- Garlic & Onion Powder — these two lay the groundwork for our deep savory flavor!
- Fresh Herbs — we love a combination of chives, parsley and dill in our ranch.
- Apple Cider Vinegar — for some acidity and tanginess.
- Salt & Pepper — adjust to taste preferences!
Find the exact amount in the recipe card below. We’ll also share adjustment tips in just a bit!
All you need to make this delicious dip is measuring equipment and a blender.
How to make silken tofu ranch
- Add all ingredients to a blender.
- Blend until very smooth.
- Adjust to taste preferences by adding more salt, vinegar, garlic powder, herbs, etc.
- Use as a dip or thin out to make ranch dressing!
Find more flavor options and our favorite uses for this ranch below.
Storage & serving suggestions
Our herby vegan ranch dip adds some serious flavor to whatever you serve it with! Thanks to the creamy silken tofu, it’s especially tasty with spicy foods like our crispy cauliflower bites or vegan buffalo tacos.
Try it with this tofu Buddha bowl, over pasta salad, with croquettes or roasted sweet potato arugula salad.
You can also use it in collard wraps, in sandwiches or on bean burgers! Plus, it makes for a nice dip for pizza rolls or sweet potato fries.
Any leftover ranch can be stored in an airtight container in the fridge for up to a week.
Swaps & flavors
- Use cashews for your base if you want a richer or soy-free vegan ranch! Or just swap silken tofu for vegan mayo.
- Add dill, oregano, cayenne, nutritional yeast smoked paprika or maple syrup for more flavor options.
- Replace vinegar with lemon juice
- Make it richer by adding some olive oil to the blender
- The fresh herbs can be replaced with dried herbs
- Add the fresh herbs after blending to make white ranch dressing
More easy condiments
The easiest and best way to make your healthy veggie meals taste fantastic is by adding flavorful condiments! Try these next.
- Sugar-Free Mango Chutney
- Roasted Beet Dip
- Oil-Free Basil Pesto
- Green Goddess Hummus
- Blueberry Dressing
Did you make our silken tofu ranch dressing and like it? Comments below, rate our recipe and Pin it here.
Ingredients
- 1.5 cups silken tofu 250 g, drained
- 2 tsp garlic powder
- 2 tsp onion powder
- 4 tbsp fresh dill chopped
- 6-8 fresh chives stems diced
- 2 tbsp apple cider vinegar
- 4 tbsp nutritional yeast
- Few tablespoons of water
- 1-2 tsp salt
- Freshly ground black pepper
Instructions
- Add all the ingredients into a blender and process until creamy. For a whiter, more traditional vegan ranch dressing, add the chopped herbs after blending your tofu base.
- Adjust to your taste preferences, adding more salt for saltiness, vinegar for acidity and so on.
- Use immediately for your salad, raw veggies, wraps or cauliflower wings!
- Any leftovers can be kept covered in the fridge for up to 7 days.
Notes
- The tofu ranch will thicken after a couple of hours in the fridge but can be thinned out with some water or soy milk if needed.
- You can use dried herbs instead of fresh ones if you don’t have access to them.
- If you don’t want to blend in the fresh herbs, you can create the tofu ranch base with an immersion blender and add chopped or dried herbs of your choice later.
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.
Great Recipe and Easy to Make
Fantastic! Thanks, hummus is good, but I’ve missed ranch trying to eat healthy!
I increased the herbs, and black pepper, really good with a plate of raw veggies!
Hello,
What is considered a serving size?
Thank you! Dressing looks good and diet friendly, being vegetarian/vegan in weight watchers can be tricky.
Hi Caitlin,
thanks for your question! I just use however much I need for my salad or for dipping when making this tofu ranch – the nutrition information was calculated for 1/8th of the recipe. When consuming such low-calorie foods, you can usually not really overeat.
Hope this helps!
I’m not sure what you mean by a “small bunch” of herbs. A more helpful measure might be volume after chopping — a couple tablespoons? a quarter cup? a half cup?
yes, you’re right — I’d need to make this dressing again to be sure but I remember it being something around 2 tablespoons. It totally comes down to taste preference, too :)
Could oat milk be substituted for the soy milk? Thanks so much!
sure, use oat milk instead! Would love to know how you like it :)
This is the “ranchiest” vegan recipe I’ve tried. AND it’s with tofu instead of nuts–double bonus here (nothing against nuts, but they seem to be in everything!)
I didn’t have fresh herbs, so I used dried dill and dried parsley. I used the whole box of silken tofu and doubled everything else. Really good. Thank you for the recipe!
I’m confused by the nutrition information. It states there are 3 grams cholesterol. Since cholesterol can only be found in animal products, I cannot figure where that came from.
Hi Ellen, great question; thanks for pointing this out! The nutrition information in our recipe cards is automatically calculated and we can’t change anything about it. Sometimes, the plugin thinks it should add “milk” instead of “soy milk” and this is why it says that recipe contains cholesterol. Sorry about that! We are planning on changing our recipe card plugin soon so we have more control over this part.
Could you use rice vinegar instead of apple cider vinegar?
sure, this would work!
This was great! Thank you so much for creating a dressing without nuts. I added about 3/4 cup of soy milk to thin it out to make it a dressing, as it was the consistency of a dip. I forgot the Nutritional Yeast and it was still very flavorful!
Thank you for the recipe. The next time I make this, I will add in more dill and chives and cut the nutritional yeast in half.