This creamy vegan ranch dip is just what you need with all your appetizers, this Super Bowl season. We love it so much that we use it as a sandwich spread too. I am sure you will love this nut-free, dairy-free and low carb ranch sauce. And you know what is the best part? This has no added preservatives or added colors.
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I love ranch. It is and will always be my favorite sauce in all my subs. But I also know that the real deal comes with calories. That is exactly why I experimented a few times and came up with this low calorie ranch sauce. You can also use this as a dressing for your salads.
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Before you begin to wonder why this sauce looks a light green, let me explain. We love our herbs. Usually, herbs are finely chopped and then added to the sauce. But, I chose to blend them with the base. And guess what, the flavor is amazing! You should try it to believe it.
Ingredients
Remember that this is a nut-free and dairy free recipe? That is why we will be using silken tofu as our base.
- Silken tofu– This pudding like tofu is nothing short of amazing. From mousse to dressings, they are just fantastic as a base.
- Herbs– What is ranch without ‘erbs? Fresh dill and parsley are our stars here.
- Aromatics and flavors– Garlic and onion powder are indispensable in this recipe. I used fresh garlic cloves and onion powder. I just want to go ahead and add that onion powder has been a revelation in my pantry.
- Jalapeno– It is this that made me fall in love with ranch initially. Chunky peppers full of flavor and very mild in terms of heat- exactly what we need for this recipe.
- Vinegar– You cannot make this dip without vinegar. I have added regular white vinegar but you can also add apple cider vinegar. If you do not have either of these, I suggest that you add freshly squeezed lemon juice.
- Salt and water– Adjust salt according to your taste. As for water, if you like the sauce to be thick, then I suggest using only 1/4 cup water. If you like it runny, more like a dip, then 1/3 cup will be perfect.
Shelf life and storage
Since this dip has a lot of fresh herbs, I tend to make it whenever we feel like some. I will not recommend freezing this since the texture changes after freezing. When stored in a sterilized glass jar, this keeps well for 5 days in the fridge.
Serving suggestions
- Use this creamy sauce as a spread on sandwiches or even burgers.
- Add them to Nachos.
- Make a fusion mezze platter and include this dip.
- Serve it as is with some appetizers. My favorite dish to serve alongside this are air fried mushrooms.
Recipe Notes
- Use a high speed blender to blend all the ingredients. I have used my Ninja Foodi hot and cold blender here. This is not a sponsored post and I must mention that blending in this cool blender is a breeze.
- Please store this dip only in a sterilized glass jar.
- You can add 1/2 tsp freshly cracked black pepper after blending the dip if you like a spicier sauce. For us, the heat from jalapenos hit the spot perfectly and so, I skipped this.
Method
There really is nothing to do in this recipe except put everything in a blender and just blend till smooth.
Vegan Ranch Dip
Equipment
- 1 high speed blender
Ingredients
- 1/4 cup dill leaves
- 1/4 cup parsley
- 1 jalapeno sliced
- 1 peeled garlic clove
- 1 tsp onion powder
- 2.5 tbsp white vinegar
- 3/4 tsp Kosher salt or to taste
- 300 grams Silken tofu
- 1/4 cup water
Instructions
- Place all the ingredients in a high speed blender.
- Blend to a smooth sauce.
- Transfer to a sterilized glass jar and use as required.
Notes
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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