Creamy Ranch-Style Dressing

Prep: 10 minutes

Serves:Makes about 2 cups

I have received several requests lately for a ranch dressing, usually questions about whether there is an acceptable one in a bottle. Unfortunately, there is not one I can recommend at this time. However, for those of you who miss having a ranch-style dressing for salads or dips, I think you will be pleased with this recipe. This will keep in the refrigerator for at least a week.


  • 12 ounce package silken tofu
  • 1/3 cup tofu sour cream
  • 1/2 cup water
  • 2 1/2 tbsp lemon juice
  • 1 tbsp parsley flakes
  • 1 tbsp chives
  • 1 tsp dill weed
  • 1/2 tsp garlic powder
  • pinch dry mustard
  • several twists freshly ground pepper
  • dash salt


Place tofu in a blender or food processor and process briefly. Add remaining ingredients and process until very smooth. Transfer to a covered container and refrigerate until use.

Hint: Add a tablespoon or two more water for a thinner consistency, if desired. Add a bit more salt and pepper to taste, if desired. Flavors will intensify during refrigeration so it is best to make this ahead of time.