No oil, no nuts, vegan, nutritarian, super-low fat, tofu ranch dressing. Yup, say hello to your dream dressing!
All of that creamy goodness is here. We’re talking legit.
We’re talking months in the making to get it all just right. We’re talking no added fat (no oil, no nuts) and no added salt–at it’s damn delicious!
If you’re looking to achieve health excellence through a plant-based, whole food, no-oil, no-added-salt diet (like Dr. Fuhrman’s nutritarian plan) then you know that finding a decent conforming salad dressing is freaking hard!
I’m so excited to add this ranch dressing to your arsenal of delicious, nutritarian dressings!
In case you’ve missed it, here’s what we have so far:
- No Oil Carrot Ginger Dressing
- Beet Hummus Dressing
- Walnut Vinaigrette Dressing
- Tahini Date Dressing
- Cilantro Cashew Cream Dressing
Get ready to take your raw veggie powers to a whole new level!
This tofu ranch is oh-so-dip-able that you’re goal of 1 pound of fresh veggies is going to be a breeze to achieve.
And guess what?
You could eat all 2 cups of this tofu ranch recipe batch and it wouldn’t matter one. bit.
That’s right! This is the world’s cleanest ranch recipe. There is nothing bad for you in this dressing: no dairy, no salt, no oil or added fat.
Try eating 2 cups of regular ranch in one day and see how you feel after.
And it’s all about that base…
After weeks of trial and error, I’ve finally found a way to make that creamy “buttermilk”-like base without the fat!
All you need for this tofu ranch is a bowl and a blender–it comes together in less than 5 minutes.
You can use fresh or dried herbs. I’ve made this recipe with both dried and fresh and, honestly, if you don’t mind a bit of chopping, I’d say go fresh if you can–that’s where all the flavor lives!
Fold in the chopped herbs, don’t blend them with the base!
I know you might be tempted to throw all the ingredients in the blender and leave it at that, and if it just so happens to be St. Paddy’s Day I say go right ahead–cause it’s going to be green.
Incidentally, green ranch turns me off and yes I made that mistake while developing this recipe. I do not like green ranch and veggies, I do not like them Sam I Am.
You get the point, take the time to chop and fold your herbs!
This ranch will turn out thick–but you can modify it.
It’s definitely a dip-like consistency. Personally I like a thicker ranch, but if you’re in the mood for something more drizzle-able just add in more water till you find your happy-magic-ranch-place!
Yes, happy-magic-ranch-place does exist, and you just found it!
No-Oil Tofu Ranch Dressing
Welcome to the vegan ranch dressing holy grail! Oil-free, no nuts or seeds, no-added-salt, and completely conforming to Dr. Fuhrman's nutritarian, whole food, plant-based program!
- 14 oz package firm tofu
- 1/2 cup water, divided
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 3 tbsp fresh curly parsley, finely chopped (sub 1 1/2 tbsp dried)
- 1 1/2 tbsp fresh dill, finely chopped (sub 3/4 tbsp dried)
- 1 1/2 tbsp fresh chives, finely chopped (sub 3/4 tbsp dried)
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground pepper
- 1/2 tsp smoked paprika or Cayenne pepper (optional)
Start with the "buttermilk" base: Add tofu, 1/2 cup water, lemon juice, nutritional yeast, onion and garlic powders, pepper, and smoked paprika or Cayenne pepper to blender.
Blend on high for about 2 to 3 minutes until you get a smooth, creamy consistency.
Empty "buttermilk" base into mixing bowl. Fold in dill, parsley and chives.
Adjust your consistency by adding 2 tbsp. of water and mixing, until you get the thinness you want. Adjust easonings as necessary.
This recipe is savory with a flavorful punch from the fresh herbs. If you typically get overwhelmed by herbs, I would suggest starting with half the recommended amounts and add more to your liking after giving it a try.
Please leave a comment if you give this tofu ranch recipe a try, I love getting your feedback!
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