A creamy, tangy and flavorful Oil-Free Vegan Ranch Dip and Dressing made with silken tofu that's lower in both calories and fat than the traditional! With no gluten, no dairy, no nuts and no added sugar, you'll want to use this oil-free ranch on everything!
Open the package of silken tofu and carefully remove the block. Transfer the block to a plate and cut it in half. Leave the tofu on the plate for 5-10 minutes to remove any excess water. Carefully hold onto the tofu and tilt the plate over the sink to drain the water off the plate.
While the tofu is draining, add plant-based milk and 1 teaspoon of the apple cider vinegar to a pint-sized mason jar. Stir and set aside.
Then, add the parsley, garlic powder, onion powder, chives, dill, white pepper, paprika and remaining 1/4 teaspoon salt to a small bowl and set aside.
Now, make the mayo base. Add the tofu to the blending cup that came with your immersion blender. If you are using a food processor or standard blender, add the tofu to the bowl or your food processor or to your blender. Add aquafaba, 2 teaspoons apple cider vinegar, lemon juice, 3/4 teaspoon salt and ground mustard. Use the immersion blender, food processor or blender to combine the ingredients. Blend until you've achieved your desired consistency, scraping down the sides as needed. See notes below for tips.
Add the homemade mayo to the the milk and apple cider vinegar mixture. Stir to combine.
Add the parsley, garlic powder, onion powder, chives, dill, white pepper, paprika and salt seasoning mixture. Stir to combine. Tightly cap the mason jar and shake a few times to further incorporate the ingredients. Refrigerate for at least 2 hours to infuse the flavors. It will also firm up while refrigerating.
*Once removed from the package, the tofu might not weigh a full 16 ounces since some of the water will have drained off, but you can use a kitchen scale to weigh it if you'd like to ensure that once you cut it, both pieces weigh the same or at least close to the same. Store the unused portion of silken tofu in airtight container in the refrigerator for 3-5 days.When blending using the immersion blender, I start off by quickly pressing and letting go and then hold the button down for longer spurts as things start to incorporate, being sure not to overblend. For me, the entire blending process takes less than 30 seconds.If you are using a food processor, start off by pulsing and then blend on low until you've reached your desired consistency, scraping the sides down as needed. If you are using a standard blender, blend on low until you've reached your desired consistency, scraping the sides down as needed.Store in the closed mason jar in the fridge for up to 5 days.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.Please note the nutrition calculation for this recipe does not include the aquafaba since there is limited information regarding its nutritional composition. According to this Healthline article, there are approximately 3-5 calories in 1 tablespoon of aquafaba.Nutrition calculation was made using oat milk. Another plant-based milk will change the calculation slightly.