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.
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.
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.
- 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.
- 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.
There really is nothing to do in this recipe except put everything in a blender and just blend till smooth.
Vegan Ranch Dip
- 1 high speed blender
- 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
- Place all the ingredients in a high speed blender.
- Blend to a smooth sauce.
- Transfer to a sterilized glass jar and use as required.
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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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