Slurp!
I want to drink this dressing through a straw.
Might be a little salty… instead, maybe I can bathe in it?
All I’m saying is, throw me into a tub of this stuff and I will happily drink my way out!
It’s delicious on salad, or as sauce for pasta, veggies, or beans. Or my new favorite: poured over Cauliflower Nuggets.
Crazy-Good Ranch Dressing
The ranch I first posted was based off a recipe I received from a reader. Readers often send me recipes (thanks, guys!), and this one simply said it was her “favorite ranch dressing she’d ever made.” Only recently did I discover the source of my reader’s recipe was none other than the incredible Isa Chandra Moskowitz, vegan cookbook author extraordinaire. (If you haven’t seen her Vegan Cupcakes take over the World book, I highly recommend it. Unless, for some reason, you don’t think a Banana-Split Cupcake sounds delicious…)
I changed quite a few things about the recipe, but the base is definitely Isa’s genius. Therefore, if you try this recipe and like it, do be sure to check out some of Isa’s cookbooks.
- 12 oz (1 package) silken-firm tofu (Mori-Nu is recommended for best taste)
- 3/4 tsp each garlic powder and onion powder
- 1 tsp dry dill
- 1/3 cup water, or more or less depending on desired thickness (I use 100g)
- scant 2 tbsp apple-cider vinegar
- 1 and 1/2 vegetable broth cubes (I use Rapunzel brand. You can use more or less, depending on desired saltiness.)
- 2 tbsp low-fat Veganaise (or regular) (If you leave this out, you’ll still have a nice dressing, but it won’t be nearly as yummy!)
Combine all ingredients, and blend until creamy. (I use a Magic Bullet.)
Hmmm, this post feels like it’s missing something. Oh wait, I know: Chocolate!
*Inserts photo of a Cookie-Dough Milkshake.
There; problem solved. It’s just not a Chocolate-Covered Katie post without dessert, now is it?
Lauren says
12th July 2011 at 5:09 pmI’m addicted to trying your recipes – Just made this and it’s delicious! Perfect for drizzling over a salad or dipping some raw veggies into!
Chocolate-Covered Katie says
12th July 2011 at 11:43 pmSo glad you liked it!
I haven’t found a way I don’t like it yet… but then again, I haven’t ever tried combining it with chocolate ;).
Ryan says
13th July 2011 at 4:20 amI made this this morning. It. Is. Amazing. The bullion cubes are genius. I’ve tried similar recipes with disappointing results. Those salty little blobs make all the difference.
Seriously, THANK YOU!!!!!
Chocolate-Covered Katie says
13th July 2011 at 11:39 amI’m so happy you liked it! Yeah… pretty much, salt is an amazing thing! 🙂
Lauren says
15th July 2011 at 5:10 amKatie I just made your ranch, and it’s the best Vegan one I’ve ever had! I’m not a vegan but I’m a dairy-free eater, and I’ve been looking everywhere for a good alternative to ranch dressing! I only made a few changes….I added lemon juice, parsley, and fresh dill, garlic, and onion, instead of dry. The fresh ingredients make it even tastier! You can’t even tell that there’s tofu in it!
Chocolate-Covered Katie says
15th July 2011 at 10:29 amI love your idea to add fresh dill and garlic… Why did I never think to add minced garlic? I bet the little chopped pieces add a really fun texture. I’ll definitely have to try your idea!
losingjess says
25th August 2011 at 3:33 pmI will have to try this. I recently became very lactose intolerant. Started that I just couldn’t drink milk, then ice cream followed a few months later. Now cheese and even ranch dressing I cant have. I am still getting use to it.
Hope your recipe is as good as you say it is… ::crosses fingers::
PS. Just tried your chocolate chip cookie dough dip recipe. A friend from http://www.sparkpeople.com posted the link. It was great on apples and my 2 year old daughter ate a big cup full of it too. 🙂 something so great about seeing your child eat a big cup full of disguised chick peas. lol.
Chocolate-Covered Katie says
26th August 2011 at 1:36 amAwww!
Ooh and I hope you like the ranch!!! 🙂
Dessert is in a Different Pocket says
8th September 2011 at 8:53 pmTried this today and it was sooo good! I was going to slice a cucumber to eat it with, but that took too much time. So literally I sat there dunking an entire cucumber in the dressing and chomping on it. It was very ladylike.
Chocolate-Covered Katie says
9th September 2011 at 11:03 amOh that makes me so happy! And LOL I’m thinking that my penchant for licking the blender blades isn’t very lady-like either. Eh well, what can ya do? 😉
Maya says
12th September 2011 at 6:36 pmAhhh I didn’t get your response! Must have gone to spam. I totally lick blender blades too…and I cringe to think of what could happen 🙂
I just made a sandwich with this dressing (slathered on BOTH sides of sandwich), cucumbers, tomatoes, basil, peppers, and onions. Yum.
Gerri says
6th November 2011 at 9:14 pmKatie,
I just made my first batch of Kale Chips today. Coated with EVOO, 25yr old Balsamic, sprinkled with some Applewood Smoked Seasalt and Hot Hungarian Paprika. They were yummy. Then I got to thinking….How would Kale chips taste if I put them in a Ziplock and coated them in your ranch dessing and baked them. They were pretty darn yummy too. Thanks for the recipe!
Jen says
24th November 2011 at 6:40 pmThis sounds sound good thanks for the tip!
Jen says
24th November 2011 at 6:39 pmOh my gosh Katie this ranch is fantastic! I’m been trying so many recipes and this one really did it for me. I was a ranch nut before I went vegan a couple months ago. Thank you so much!
Heather says
3rd December 2011 at 1:03 amam I just blind…I don’t see the recipe for the ranch on this page…have looked and looked but still no recipe!?! HELP!?!
Amanda says
18th December 2011 at 11:57 amHere’s a cached version: http://tinyurl.com/6tsj4l5
Jen E says
3rd December 2011 at 7:22 amLooks like it disappeared?
TracyP says
4th December 2011 at 3:08 pmI’m dying to try it but the recipe has gone awol!!!
Amanda says
18th December 2011 at 11:57 amHere’s the recipe! http://tinyurl.com/6tsj4l5
Angela Spicer says
5th December 2011 at 4:07 amDid you remove the recipe? I’d love to try it!
Jen E says
5th December 2011 at 9:43 amI had it printed out, but didn’t feel like typing it so I found that google has the recipe cached still here http://tinyurl.com/6tsj4l5 🙂
Angela Spicer says
5th December 2011 at 3:44 pmThanks a lot! I got it! I really wanted to try it. I’ve made a few healthy (and vegan) ranches and they haven’t been all that good. What I’m trying to replicate is a “jalapeno ranch.” I really appreciate you putting that link up for me!
Jen E says
5th December 2011 at 4:58 pmYour welcome 🙂 I never thought of making a jalapeno ranch that sounds so good thanks for the tip 😉
Jen E says
5th December 2011 at 9:46 amI found google had it cached still just click on my website link it should take you there 🙂
Angela says
7th December 2011 at 6:45 pmWait, where’s the recipe? Don’t leave me hanging! Ha ha! This look delicious!
Angela says
8th December 2011 at 5:51 amOh wait, I see your link now Jen E, thanks!
kim says
11th December 2011 at 4:58 pmwhere is the ranch dressing /sauce recipe?
Amanda says
18th December 2011 at 11:56 amAnother commenter found a cached version here: http://tinyurl.com/6tsj4l5
Me says
12th December 2011 at 11:11 pmI was just wondering, where’s the recipe?? 😐 Lol.
Amanda says
18th December 2011 at 11:56 amTry here: http://tinyurl.com/6tsj4l5
Callie says
14th December 2011 at 4:38 amwhere is the recipe?! This is cruel and unusual torture.
Amanda says
18th December 2011 at 11:56 amHere! http://tinyurl.com/6tsj4l5
kira says
22nd December 2011 at 8:41 pmI’m wondering where the recipe went.
Tried the cached-version link that other commenters posted, but it looks like it’s not on that page either. I reeeeeeally want to try it!! Thanks!
Melissa says
20th January 2012 at 7:03 pmOMG! This really is “Crazy Good”!!! I’m shocked at how creamy the tofu makes the dressing. I made it exactly as the recipe says, just extra thick to use as a veggie dip (less water). Mmmmmm!!! I’m right there with ya Katie! Slurp it up with a straw – or in my case, just eat it with a spoon. 🙂
Joleanna says
22nd January 2012 at 6:15 pmTHANK YOU!!! I’m allergic to cashews and all ranch vegan drssg have cashews i’ve found so CANT WAIT TO TRY THIS!!! ha! so excited!
Julie says
3rd February 2012 at 9:53 pmHi Katie,
I’m new to your blog, but I love it. The recipes all sound amazing and I love how you use fresh ingredients with no excess sugar. I wanted to comment on the ranch dressing, have you ever tried miso? It’s salty and fermented and another option instead of the bouillon cubes.
Chocolate-Covered Katie says
4th February 2012 at 1:12 amI love miso soup… but I hardly ever cook with it, just because I don’t have any good recipes. Do you have any good recommendations for ways to use it? 🙂
Julie says
19th February 2012 at 6:44 pmMiso is great as a salt alternative in anything…If I make split pea or lentil soup and omit the salt as I’m cooking it, I stir miso after I put the soup into my bowl (to avoid killing the beneficial probiotics with direct heat). Or, miso has great flavor used in salad dressings. One I like is tahini, ginger, miso, water, and herbs/spices of choice.
TinaBean says
10th February 2012 at 3:25 pmI am new to your blog and I am really enjoying reading the different recipes. I am definitely going to try several of them, especially this ranch recipe. I’m not a vegan but I am always trying to find healthier alternatives to the processed food we are overwhelmed with in the grocery stores. I live in a small Midwestern town and do not have the luxury of being anywhere remotely near a Whole Foods store or anything of the like. I was just thinking of how much I love avocado ranch dressing and thought I could use this recipe with an ingredient swap; use whipped avocado in place of the veganaise. I bet that would be really yummy!
Lisa VB says
15th February 2012 at 4:18 pmI can’t wait to try this!!!! There is a recipe floating around pinterest for veggie quinoa bites that I am going to make with it!
Lauren says
16th February 2012 at 7:25 pmI just made this and it is awesome! I made my hubs come downstairs and try it and he loves it! He was shocked to hear it was made from tofu.
Katie- you’ve inspired my cooking and baking to a whole new level!
Thanks girl!!!
Laur
Trish says
18th February 2012 at 6:54 pmI have trying to create a good dairy-free ranch dressing forever, one that mimics the one I make already, and have failed relentlessly. I am excited to try this one! But I have a thyroid condition and am supposed to avoid soy like the plague. Even one serving of soy can really make me feel foggy and sick for several day. 🙁 I do okay with fermented soy that has been cooked, but I’m not sure about tofu. I’m going to make it anyway and see if I can tolerate a small amount of it.
BTW…I have been addicted to your blog since I discovered it 3 days ago. I know you’ve been up forever, but I’ve not gotten into vegan blogs too much until the past few months. I have been eating more gluten free/blood type specific foods, but my body has really been asking me to follow a more vegan diet recently. I have a sensitive AB blood type that is really picky about what goes into its body. xx
Chocolate-Covered Katie says
18th February 2012 at 7:28 pmOoh good luck! I know another commenter was going to try vegan greek yogurt or soaked cashews in place of the tofu… that’s another idea.
David says
21st February 2012 at 11:39 pmI use white beans all of the time as a sub for the Tofu. Just change the amount of water to fit your needs regarding texture. This recipe is infinitely adaptable
Bonnie says
19th February 2012 at 4:04 pmMy favourite go-to dressing is Burt Reynold’s Salad Dressing. I don’t suppose that you could come up with a healthier version? I just love it. If you Google the name, it will come up.
Chocolate-Covered Katie says
20th February 2012 at 2:24 pmI can put it on my to-do list! 🙂
steve says
21st February 2012 at 2:42 ami just wanna say thank you, because of this recipe, i never thought that would be that good, i gave up creamy dressings, they are high in sodium, calories, etc, but with this recipe now my veggies swim in dressing.
saludos desde Mexico me encanta tu blog
Tab says
26th February 2012 at 7:09 amMy favorite dressing is something called Goma creme (spelling may be way off). Our friend gave us some after getting back from Japan, and it is amazing! It’s a toasted sesame dressing. I ate salad for lunch and dinner while I had it. Sad thing is that I can’t find it here in the US.
Krysti says
1st March 2012 at 3:44 amJust made this for the first time and it is AMAZING! Thank you so much for this blog – it has changed the way I approach so many recipes!
RC @ Just Add Cayenne says
3rd March 2012 at 7:33 amMy wife love’s Drews Smoke Tomato dressing, and I agree, it’s tasty. I really like to use salsa for dressing since I like things spicey anyway…..hence the blog name : )
Ally says
5th March 2012 at 1:40 amwill this work without the tofu? I am trying to avoid processed soy products. Thanks!
Chocolate-Covered Katie says
5th March 2012 at 4:29 amSee my answer to a comment a few above yours :).
Sarah says
19th March 2012 at 3:28 amOMG. I just made vegan pizza and used this creamy sauce as the base. Result: Best Pizza Ever!!
Here’s what I did: pizza crust from whole foods rolled out super thin. Top with your super delicious creamy sauce. Add a little roasted garlic (roasted while the oven was preheating). Then a bunch a chopped spinach, sun dried tomatoes, artichoke hearts, some spices (Italian seasoning and some extra oregano), two small slices of maple smokes tempeh, then one quick sprinkle of yeast flakes. Cooked for….8 minutes.
Wow!! You gotta try it!!
Chocolate-Covered Katie says
19th March 2012 at 11:05 amWow, that does sound insanely good! Bookmarked ;).
Thanks for sharing, Sarah!
carol says
14th April 2012 at 10:04 pmI just made the ranch dressing and it is very grainy – not smooth. Any suggestions? Thanks
Chocolate-Covered Katie says
14th April 2012 at 10:05 pmDid you accidentally use regular firm tofu as opposed to mori nu?
carol says
16th April 2012 at 12:24 pmI used Nasoya super firm…
Chocolate-Covered Katie says
16th April 2012 at 12:26 pmAs the recipe says, you need to use silken firm such as Mori-Nu 🙁
carol says
16th April 2012 at 2:16 pmthanks…I didn’t check.
LOVE all your recipes!
Chocolate-Covered Katie says
16th April 2012 at 2:23 pmAw thanks, Carol!
(P.S. Look for MoriNu in the Asian section of a store like Whole Foods… not in the fridge section.)
Rydia says
6th June 2012 at 8:08 pmThis stuff is awesome!! How long does it keep?
Chocolate-Covered Katie says
7th June 2012 at 2:33 amA few days in the fridge.
Me! says
7th June 2012 at 1:41 amI am allergic to vinegar. Can you suggest anything in its place?
Chocolate-Covered Katie says
7th June 2012 at 2:34 amSorry, I really can’t give substitution ideas because I’ve only tried the recipes as written. But if you ever do successfully substitute something in one of my recipes, please do report back so others can learn from your experience! 🙂
Jessasaurus says
15th June 2012 at 5:52 pmI am allergic to white vinegar because of my corn allergy. I have found other vinegars (like malt vinegar if it only comes from 100% barley, or red-wine vinger from 100% red grapes, or rice vinegar) that I can tolerate pretty well. Another option would be a soy sauce or a tamari. I actually found a few without wheat (I have a few allergies). Since the vinegar in this is mostly for taste, there may be many tart or sour juices that would work. I found a sour cherry juice and a cranberry juice that worked well in place of vinegars for many recipes–of course, these were not regular juices meant for drinking, they were totally nasty when we just tasted them out of curiosity–they are meant to add to other juices or use in recipes. What is it in vinegars you are allergic to? (if you don’t mind me asking).
Sherrie says
26th June 2012 at 9:25 pmHey Katie! LOOOOOVE your blog! You have the best ideas! Sorry if some one already asked this I didn’t see it, I scrolled through quickly though. Is there another ingredient you think would be yummy that I could sub the tofu with? Thanks a bunch!
Mia says
18th July 2012 at 3:57 amHi Katie, this looks awesome! I used to put Hidden Valley Ranch on EVERYTHING when I was little…. Lol. I want to make this but I’m allergic to onions. Can I double the garlic powder? 🙂 -Mia
Chocolate-Covered Katie says
18th July 2012 at 11:10 amhaven’t tried it… maybe just leave the onion powder out and then taste it to see if it needs any more spices.
Liz W says
22nd July 2012 at 10:22 pmI made this recipe but I used smoked tofu and just one boullion cube. I can’t tell you how good it is!! I made battered zuccini and used it for a dipping sauce. I’m going to thin it out a bit for salad dressing but yes it’s absolutely delicious.
Heather says
10th August 2012 at 3:20 amI just bought *most* of the ingredients to try making this, and only afterwards read that it really has to be silken firm tofu. I have never ever bought, used, or even tasted tofu and the store I went to didn’t sell any silken firm so I figured firm would be fine. I have 2 questions: Since I already have the firm tofu I plan to use it, will it affect the flavor or just the texture? (I can overcome a texture difference but want to know if I can decide to make the recipe again after tasting or if the taste would be different?) Also, I don’t have & couldn’t find veg. bullion at the store. Have any suggested substitutes for that? I was thinking just adding salt, maybe increasing the spices if need be? I am new to your blog but have loved every recipe I’ve tried so far. I am not vegan, but my my 2 year old is allergic to dairy & egg and I’m nursing a 6 week old who seems to react negatively when I eat dairy, egg, wheat, barley or oats, so I’m on a pretty restricted diet for someone who isn’t vegan and (personally) has no food allergies!
Lauren says
18th September 2012 at 7:21 pmI think there’s a BIG difference between silken-firm and the regular stuff, but maybe that’s just me. For the boullion you should be able to find that in almost any grocery store. Look in the soup aisle, near the ramen. And if all else fails you could use onion soup mix!
Heather says
18th September 2012 at 8:34 pmI did end up using the tofu I had boughten because otherwise it would’ve just been thrown in the garbage. After a lot of hunting, I found some veg. bullion (all the other grocers only carried beef/chicken). I have to say, the flavor was good, but the texture (due to my using the wrong tofu) was not… Anyhow, I ended up just making a simpler version of vegan ranch that uses only Vegenaise as a base and then adds seasoning. It is faster/easier to whip up and we liked the flavor. For my first experience with tofu, can’t say I’m gonna be too excited to try it any time soon again!
Jamie says
18th September 2012 at 4:12 pmI am devastated. I made this last night and it was yucky. But I am NOT a cook (and yes, mixing things is cooking to me). I LOVE regular ranch dressing and am not vegan, so maybe I am not used to it…or me expectations were too high on it tasting exactly like Hidden Valley, hehe. Also, it could be because when I went to the store I didn’t know whether to get dill weed or dill seed. I got dill weed. And it seemed like that was all I could taste, so maybe I should have gotten seed? Or maybe I could try without adding so much? I couldn’t find “silken-firm” tofu (which, by the way, was the first time in my life I had ever had tofu…not bad) and so I had to get firm. So probably if I had done things differently it would have turned out better. BUT! I made the chocolate chip cookie cake and brought it to work. The ones that tried it (a few refused…I shouldn’t have told them it was vegan ha) loved it! Some even came back for a second slice. 🙂
Jamie says
18th September 2012 at 5:56 pmOh. And I also didn’t use Veganaise because A) I was being cheap (spent $100 last night on ingredients to make three of your recipes haha) and it was expensive. And B) because they didn’t have the low fat version 🙁
Lauren says
18th September 2012 at 7:20 pmSo… you used the wrong tofu, completely left out an ingredient, and are wondering why it doesn’t taste as good? How can you blame the recipe when you didn’t even follow it? 🙁
Jamie says
19th September 2012 at 2:35 amWow. Ok, first of all, I clearly (or so I thought) blamed myself for why it didn’t taste good…such as me not being a cook and getting the wrong tofu and not knowing diddly about dill. Second, Veganaise was optional, but I thought maybe since I didn’t use it…that could have been another reason why mine didn’t turn out right. Third, Miss Lauren, I was only stating what I probably did wrong so that no one else would do it like that. “So probably if I had done things differently it would have turned out better”. Meaning, I did it wrong. I wasn’t rude about any of it, or placing blame whatsoever on the recipe. Apparently that wasn’t clear. Sorry for the confusion, I didn’t think it could be taken wrong.
Anyways. Thanks Katie for your awesome recipes. Even though mine didn’t taste like it probably should have (HAD I DONE IT RIGHT), I had fun mixing everything up in my new Vitamix! I think I’ll give it another go sometime!
Chocolate-Covered Katie says
19th September 2012 at 9:53 amHi Jamie,
Sorry for the negativity… I didn’t take it the wrong way. If I’d seen the response before you did, I would’ve deleted it right away. Please accept my apologies!
Jamie says
19th September 2012 at 5:46 pmYou shouldn’t be sorry, it wasn’t your fault 🙂 I’m going to try again when I can find silken-firm tofu 🙂 Thanks!
Joleanna Bare says
18th September 2012 at 4:33 pmhttp://bonzaiaphrodite.com/2011/10/recipe-the-raw-tahini-dip-that-done-stoled-my-heart/
try this recipe for ranch, i think both are very good just depends on what you like
Amber says
25th September 2012 at 6:46 pmTHANK YOU thank you thank you for posting this!! I made this last night and tried not to eat the whole bowl. Today for lunch I ate it on a whole wheat tortilla with roasted red peppers, chopped tomatoes, a little bit of diced jalapeno (I like my spice!) and loaded it with kale… yum!
Skylar says
26th September 2012 at 3:46 pmFav dressing? Oh that’s a hard one! Other than your ranch dressing (*wink wink*) I have to say I love any Italian or balsamic dressing… and I might add Bolthouse Farms’ mango dressing. I can’t tell you how many times I’ve run through that last one in a month! I haven’t tried it yet, but I’ve heard good reviews of homemade lemon lime dressing and apple cider dressing… interesting, right?
Hydee says
29th September 2012 at 4:31 pmHi Katie,
I LOVE your website and have shared it with two friend so far. But I would have never thought to look for Ranch dressing. I was doing a Google search for a low-fat ranch recipe and your site came up… it was the first one I clicked on. Going to make it today.
Thank you for helping me feed my picky boys (husband included) in a new way. I know you must put tons of hours into this and I appreciate you sharing your recipes for free with all of us. I’m buying your book with it comes out 🙂
Chocolate-Covered Katie says
30th September 2012 at 11:50 pmThank you so much. This really meant a lot to me!
Alanna says
11th October 2012 at 2:47 amRanch used to be my favorite dressing, but I gave it up years ago (along with all things creamy) after finding out I had borderline high cholesterol. 🙁 I love Italian dressing, too, but it’s just not the same for dipping broccoli, cauliflower, etc. I made this with MoriNu silken soft and just omitted the water, and since I hate mayo I added a little bit of olive oil. The texture was perfect, and although I wasn’t sold initially on the taste (normally warm creamy dressing = do not eat!), after chilling overnight in the fridge and giving the flavors time to combine, I am loving this stuff! I only wish I’d been smarter and waited to make it when I had more veggies in the house, lol. My mom sometimes used to add ranch dressing to her mashed potatoes, so I’m excited to try a healthier version with this recipe! Never would have guessed tofu ranch could be so awesome. 🙂
cucicucicoo says
8th November 2012 at 8:33 pmi’ve had this on my to-make list since you posted it because i’ve always loved ranch dressing. i finally did it tonight and you would not believe how much my hubby (who i worried about because he tends to like simple tastes and has never lived in the states so doesn’t even know what ranch dressing is) loved it. i lost count of how many times he complimented it. (about every bite!) he’s already making plans to make it for company with loads of different roasted veggies!
oh, and instead of onion and garlic powders (don’t exist in italy) i just chopped up a bit of onion and garlic. and i didn’t have dill, so i used celery seed, which gave it a lovely tang! (and i accompanied it with your cauliflower nuggets, of course! yum!) big hit, thanks! 🙂 lisa
Jessica, The Debt Princess says
9th November 2012 at 11:31 pmjust made this and something must have gone wrong. I’m not getting that desire to drink this like I had hoped. I LOVED Ranch dressing before going vegan and have struggled to eat salads since because I can’t find anything I like as well. I know that the first issue is that my store didn’t have silken tofu so I had to settle for soft-firm. I think there’s too much dill as well. Maybe I measured wrong but the flavors are just not right.
It also makes way too much dressing for me. It will go bad before I can eat it all. Guess I’m going to have to go back to looking for something else for my salads.
Robin says
27th November 2012 at 7:00 amI was looking for a healthy version of Gucomole Ranch
Olivia Parker says
18th December 2012 at 2:47 amHow long can you store this ranch in the fridge?
Olivia Parker says
15th January 2013 at 6:32 pmJust made it! How long does this ranch stay good for in the fridge?
Chocolate-Covered Katie says
18th January 2013 at 3:53 pmA few days. Like 3 or 4.
Lori says
31st January 2013 at 1:41 amKatie, I’m sorry if you’ve already answered this, but how long does this keep in the fridge? It is so yummy! I’ve been trying all of your savory recipes. Love them all! Keep up the good work!
Lori says
31st January 2013 at 1:42 amJust saw your answer. Sorry!
Ashley Y says
2nd February 2013 at 9:46 pmHow many cups does this recipe yield?
candace says
24th April 2013 at 7:19 pmHi Katie! Can you tell me how long this lasts after you make it? We love your dip and I would like to know how far in advance I can make it. Thanks!!
Eva says
26th April 2013 at 5:59 pmSounds yummy. I make mine with Fat free Fage Greek yogurt. It only lasts for 5 days in the fridge so I make 3/4 cups at a time.
Stephanie says
20th June 2013 at 6:40 pmI’ve made this twice now and both times, it just tastes like dill dip. I don’t know what I could be doing wrong… (Granted, it’s good dill dip; I want to taste the awesome ranch everyone is talking about!) Is there some other kind of dill besides dill weed? Any help is appreciated!
mariah says
8th January 2014 at 5:25 pmI was so excited for this dip! I am obsessed with ranch dip, and the amount I eat daily with veggies is crazy. I loved the tofu idea, however when I made this it was gross. I tasted to much tofu, so perhaps I put to much in. And it was more green then it was white. Now I had to use fresh dill as I can’t get anything other then dill weed, and I want sure I’d that was the same thing. So perhaps the tablespoon of dill I added didn’t help? I also cannot get Veganise where I am, I never heard of it before so I added a little mayo. I feel like it was such a gross combo.
Please help me make this work with what I have!! I have fresh dill, and everything else other then veganise. I want this to work 🙁
tina says
21st June 2013 at 1:22 amHi. I have never made my own dressing nor have I worked with tofu before. I just recently started on my new healthier me journey. My question for you is; how long does the dressing last? As in, how long can I keep it before it goes bad, not how long before it goes because it is so yummy. 😉
Unofficial CCK Helper says
22nd June 2013 at 10:17 pmIt lasts 3-4 days in the fridge.
Toni says
3rd July 2013 at 6:07 pmOkay, so I made this wonderous stuff today to take to a 4th of July celebration! I increased all of the spices because my plan was to slather it on a pasta salad and I figured that pasta, being a little more bland would need more more kick. I guessed right! It was so wonderful! OMG! I can’t stop eating my pasta salad. I add a liberal amount of pepper at the end too, just on my dish (es). I was wondering. I don’t like using Veganaise and although I happened to have some around and did toss it in. Do you think a little avocado would be a good substitute for the creaminess this adds? Just a thought. I may try this the next time myself and let you know how it goes.
Lily says
9th July 2013 at 5:06 amCould you just add salt instead of the cubes?