Recipe by: Susan Voisin
1/3 cup lowfat silken tofu
2/3 cup soy milk
1/4 tsp. garlic powder or one clove garlic
1/4 tsp. salt (optional)
1 tsp. dried parsley
1 tsp. dried chives or 1/8 tsp. onion powder
generous grating of black pepper
1 tbsp. fresh lemon juice
Put all ingredients into a blender or food processor and blend until smooth.
Once again, you’ve got the answer I was looking for. I had some tofu mayonnaise (Del Sroufe’s recipe which I love) that hadn’t come together all that well. Just added the parsley and spices in your recipe, et voila! Thanks, Susan. You rock so.
Chia seeds add thickness and nutrition as well. Great recipe!
I have been looking for a good Vegan Ranch recipe!! Thanks!! I love spicy ranch dressings!:)
No, that’s just what people are more likely to have on-hand. Double the amount and use fresh if you like.
Is there any particular reason you suggest using dry parsley and chives versus fresh?
December 21st, 2012 at 2:12 pm
how many servings is this and is 2 T a serving?
October 26th, 2012 at 12:40 pm
Just my opinion but I use almond milk always as a substitute. It’s always good.
October 16th, 2012 at 10:33 am
Do you think almond milk will work as well? Maybe have to just add more tofu for it to be thicker?
September 25th, 2012 at 4:42 pm
Great dressing. I did add more tofu to thicken it up some. I prefer a thicker dressing. Thanks.
September 22nd, 2012 at 7:25 am
How long will this last once made?
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July 12th, 2016 at 12:13 am
SOOOOO yummy!! I just made this for the first time tonight. I cut back on the (unsweetened almond) milk and it was still too runny for a dip, so I just poured it all over a bowl of baby carrots and cucumber slices. The flavor is so amazing I kept going back for more veggies! Thanks for another wonderful recipe, Susan!! ❤️