Vegan Ranch Dip
This creamy vegan ranch dip is a low calorie version of the classic Ranch. Tastes great with all appetizers and as a sandwich spread.
Servings: 1.5 cups
Calories: 132kcal
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
If you like a spicier ranch, you can also 1 tsp freshly cracked black pepper after grinding the sauce. I did not do this since the jalapeno itself was spicy.
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.
Nutrition
Calories: 132kcal | Carbohydrates: 9g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1187mg | Potassium: 518mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1548IU | Vitamin C: 32mg | Calcium: 105mg | Iron: 3mg
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