Creamy Ranch Dressing Free PD Recipe
- Cuisine: American
- Skill Level: Easy
- Print Recipe
Direct link to this recipe: https://protectivediet.com/recipe/creamy-ranch-dressing
This dairy free Creamy Ranch Dressing keeps getting creamier with every passing month of eating an oil free and nut free plant based diet. If you are initially coming off full fat dressings, this version may taste a bit flat, but after just two and a half weeks our fat receptors in our taste buds stop searching for fats. Over time they become receptive to the trace natural fats found in foods. This is when the magic happens and Protective Diet Creamy Ranch Dressing starts to taste just like the full fat original you knew and loved.
How long does the dressing keep before you have to toss it? It will be only me consuming this in my house, unless you count my dogs.
This dressing should stay fresh for one week when refrigerated.
mine needed 1/2 cup of soymilk to get creamy??
This may be due to your blender or a different brand of tofu. Feel free to use more soymilk to adjust the texture to your liking.
The first time I tried this dressing I was not impressed, but that was before my taste bud reprogramming. I think no one should post a review until after their taste buds have changed. I thought it was bland. Now it’s so rich and creamy I can’t believe it. And spiced perfectly! It’s on my rotation now!
Would firm tofu work vrs. Extra firm?
Can I use tofu that I have frozen or not?
Hi Julie, have you tried this with the yogurt? Did it work?
Now that it is summer again. Can we used fresh herbs instead of dried. Have you tried it with fresh?
You can give them a try, but classic ranch flavor comes from using dried herbs. It will have more of a Green Goddess Dressing flavor. YUM!
Could I use a different type of milk? Almond/cashew?
On a PD in we do not use Almond or Cashew because of the food additives and higher fat content. You are welcome to give them a try. I prefer either unsweetened plain organic soymilk that only contains soybeans and water or homemade rice milk.
I have a really stupid question. It doesn’t say to drain the tofu. But I did out of habit. Then made the dressing and it’s super think. Had to add a lot more soymilk. I was supposed to drain the tofu And Not add it water and all right?
Add more milk if you prefer it thinner. You were correct to drain the tofu. We never use the preserving liquid in any recipes.
There are never stupid questions around here. Always drain the preserving liquid. This is a very thick dressing/dip and may be thinned with additional soymilk.
Great recipe, taste is wonderful and it has lots of versatility!!
Really enjoyed this recipe Julie! Thank you for another great creation.
I love this dressing! I love it on top of my Lasagna, and plan to put it on top of my salad this week.
14 oz of extra firm tofu. Is that the little boxes? Ours are only 12.5 oz. Or regular tofu in a tub? Thank you!
The 14 ounce box is refrigerated and water packed. If your box is 12 ounces, refrigerated, water packed and extra firm it will be fine. Don’t use the dry pre pressed tofu or shelf stable tofu the texture will be off.
I don’t know why I waited so long to make this dressing. This is amazing!!! I left out the dill because I didn’t have any and loved it anyway. This will make it so easy to get more greens and raw veggies in my diet. Thank you Julie!!!
I made this today using the nasoya brand of tofu. OMG!! Really really good! I am eating it tonight with buffalo potato wedges!!! :). I did blend it up in my Vitamix to make sure it was really creamy!!! 🙂
I love this one so much. I make it every week. I use it for dips because it comes out thick. But when I want it on a salad I just add more soymilk. I’ve even used this in a veggie pasta salad and it turned out delicious. I also added it to the swedish meatball/gravy and it kind of tasted or at least had the consistency of “beef” stroganoff.
This is the first recipe of yours that I have made and it was such a treat! It has been over three years since we went plant-based and I haven’t had any form of a ranch dressing in all that time. We made potato wedges to go with it and I was in heaven. Thank you.
My DH won’t eat dill. Is there a good substitute for it? I’d hate to miss out on a recipe everyone seems to love.
Try it with out the dill or just put 1/2 Tablespoon in half and let your DH try it both ways.
Very good stuff! And very thick!!! I thinned mine up a little bit with some apple cider vinegar. It also had a bit of that tofu taste, so the vinegar helped with that too.
I recommend using Nasoya brand tofu. It has less of a taste and blends much creamier.
Another delicious recipe by Julie the Culinary Genius! 🙂
I love this recipe, it is a God send! Thank you!
Ahh! Life changing! This is the closest thing I’ve had to ranch since going plant based! Can’t wait to have it with my seitan wings tonight!!
So good as a dip with your Baked Potato Wedges and with raw vegetables!
So So So So So So GOOD!!! I made mine with extra firm tofu and it makes a huge batch that thickens up a lot. So, I will dilute a bit with water or plant milk as I use it. Was GREAT with the onion rings and zucchini sticks.
How long will this keep? Can part of it be frozen?
I wouldn’t recommend freezing it. It will keep up to 5 days. You could cut the recipe in half if you have another use for half a box of tofu.
I made this dressing today and I thought it was a close match to tasting like the real ranch dressing ! I loved it and will definitely be making this again in the future! Thanks Julie!!!! 🙂