Creamy Ranch Dressing Free PD Recipe
2013-04-16- Cuisine: American
- Skill Level: Easy
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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.
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posted by lsafran on January 27, 2016
mine needed 1/2 cup of soy milk to get creamy??
posted by Julie Marie on January 27, 2016
This may be due to your blender or a different brand of tofu. Feel free to use more soy milk to adjust the texture to your liking.
posted by Jane Swart on November 11, 2015
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!
posted by Char on September 14, 2015
Would firm tofu work vrs. Extra firm?
posted by Julie Marie on September 21, 2015
yes
posted by Venus Cruz on August 1, 2015
Can I use tofu that I have frozen or not?
posted by Dorothy on August 1, 2015
Hi Julie, have you tried this with the yogurt? Did it work?
posted by Bonnie Drager on June 4, 2015
Now that it is summer again. Can we used fresh herbs instead of dried. Have you tried it with fresh?
posted by Julie Marie on September 21, 2015
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!
posted by rnh330 on April 16, 2015
Could I use a different type of milk? Almond/cashew?
posted by Julie Marie on May 21, 2015
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.
posted by melly__74 on April 12, 2015
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?
posted by Julie Marie on May 21, 2015
Add more milk if you prefer it thinner. You were correct to drain the tofu. We never use the preserving liquid in any recipes.
posted by Julie Marie on April 13, 2015
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 soy milk.
posted by Deni Marie on November 27, 2014
Great recipe, taste is wonderful and it has lots of versatility!!
posted by mary waldeck on November 23, 2014
Really enjoyed this recipe Julie! Thank you for another great creation.
posted by Sheila Yount on March 9, 2014
I love this dressing! I love it on top of my Lasagna, and plan to put it on top of my salad this week.
posted by kelly higgins on February 1, 2014
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!
posted by Julie Marie on February 2, 2014
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.
posted by Barbara Wright on February 1, 2014
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!!!
posted by PlantstronginTEXAS on January 15, 2014
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!!! 🙂
posted by newhopeden on January 4, 2014
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 soy milk. 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.
posted by Joan on December 15, 2013
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.
posted by Mary Dardinger on December 5, 2013
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.
posted by Julie Marie on December 6, 2013
Try it with out the dill or just put 1/2 Tablespoon in half and let your DH try it both ways.
posted by Victoria Dollenmaier on November 26, 2013
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.
posted by Julie Marie on November 26, 2013
I recommend using Nasoya brand tofu. It has less of a taste and blends much creamier.
posted by Brittany on November 9, 2013
Another delicious recipe by Julie the Culinary Genius! 🙂
posted by dara lavallee on August 11, 2013
I love this recipe, it is a God send! Thank you!
posted by danielle lombardo on July 31, 2013
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!!
posted by Denise on July 16, 2013
So good as a dip with your Baked Potato Wedges and with raw vegetables!
posted by Jennifer on June 30, 2013
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.
posted by maggie carson on June 12, 2013
How long will this keep? Can part of it be frozen?
posted by Julie Marie on June 12, 2013
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.
posted by PlantstronginTEXAS on May 22, 2013
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!!!! 🙂