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Crazy-Good Ranch Dressing


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.

ranch dressing

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.)

View Nutritional Information.

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?

Published on June 2, 2011

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. Tricia says

    Never been a fan of ranch dressing XP, never been a fan of dressing at all. Lol the only thing that i put over my veggies is hot sauce or something with a kick. Hehe, but I’m weird. The cookie dough milkshake looks preeetty good though 🙂

  2. Annette says

    Okay, I am going to have to make this recipe now, too!!

    I made your chocolate chip cookie cake last night – it was the first recipe I’ve made from your web-site. I actually went out and bought a new food processor so I could make it! Well, needless to say it was amazing!!! I have even had 4 people taste it and they were all shocked that it was so good after finding out what it was made with. They liked it before I even told them what it was. And these were all non-vegan eaters. I was very skeptical about the beans, but I am not anymore!
    After making this recipe and it being so successful, I now want to make every recipe on your site! Especially this new ranch dressing one, since I really miss that dressing.

    • Chocolate-Covered Katie says

      Oh wow, your comment made me smile so much! Haha I am so so glad you liked the cookie pie… especially since it cost you a new food processor! That’s an expensive pie! 😉

      The funny thing that no one realizes is that beans are in almost ALL of American mainstream desserts: soybean oil is added to everything! And peanuts are beans/legumes too! Plus, in Asia, they use red bean paste for a lot of desserts. So really, beans in desserts aren’t so strange after all :).

      • Annette says

        Well it was worth the cost of the food processor! I’ve been looking for an excuse to go out and buy one, so thanks for giving me one! lol. The main reason I wanted to try it is because my husband does not like cakes/cupcakes, but he loves cookies. For his birthday, his parents always did those cookie cakes from the mall. I made the deep dish version this time, but next time (oh yes, there will be a next time), I am going to make it “thin crust” and on a pizza pan lined with foil so it will really replicate what he is used to.

  3. Jamie aka "Sometimes Healthy" Girl says

    yummmy! I just happen to have bought a bunch of tofu yesterday. I never even considered that I could turn it into ranch dressing. How clever! I don’t know how you come up with these brilliant recipes 🙂

    My absolute fave salad dressing is honey mustard. I will put it on anything! In fact, the amount of things I could poor honey mustard on might shock you 😉

  4. The Healthy Hipster says

    Hey Katie! That looks AMAZING but I have a quick question for you. I lurrrve me some mori-nu silken tofu but at least where I live those lil’ packs are SO expensive (at least for this financially challenged lady). Do you know if its possible to buy these in bulk or online somewhere?

    • Chocolate-Covered Katie says

      I don’t know… but if you buy at Whole Foods, you can buy in bulk and get a case discount. I always wait until they’re on sale (I’ve seen ’em for as low as $1.50). Then I buy a case and get the case discount too :).

  5. Kelly says

    I LOVE you!!!! Just the other day, I was sitting there and thinking: I wish they could make a healthy ranch dressing. Even the Hidden Valley low-fat one I buy is full of yucky sounding ingredients. I’m going to try yours for sure!

  6. Jenny says

    I never buy dressings! Rather, I love making vinaigrettes – and there are sooo many good recipes online so I don’t see the point in buying anyway.

    However, unlike you (and the majority of the rest of the world), I really can’t stand the consistency of creamy dressings… When I first tried to start eating “healthier”, my first salad was a Caesar, and I HATED it because of the dressing, haha! I’d much rather have a nice big salad with a tangy vinaigrette. 🙂

  7. tea-bag says

    i haven’t liked salad dressing since i was a little kid and doused my salad w/ unshaken italian dressing (nasty oily salad ensued)! instead, i drench my salad in salsa, mustard, & horseradish! you can have the salty – i’ll take the spicy! 🙂

  8. Carrie (Moves 'N Munchies) says

    i LOVE making my own dressings!! imake a vegan ranch and vegan caesar one that i LOVEE!! and i know this one will be amazing too! i need veganaise though! im so with you i could DRINK my dressings as SOUPS.. they are SO FLIPPIN GOOD! and i defs like creamy ones better!

  9. Matt @ FaveDiets says

    Wow, this looks unbelievably good. I can’t even remember the last time I had a tasty creamy salad dressing that wasn’t super heavy. This would probably work just as well with fresh dill, right? I’m growing some dill this year and it’s looking like I’m going to need lots of recipes for it.

    • Chocolate-Covered Katie says

      Yes! I’d add like double or triple the amount if using fresh… maybe a tablespoon? I’ve heard that you use three times as much of a freh herb as dried… but I don’t remember where I heard that or if it’s true!

  10. Qi Ting @ Misadventures of Fat free Baking says

    Hehe. Your question makes me smile! My dressing of choice for EVERYTHING (salty) is… Garlic Chilli sauce (usually used for fast food as an alternative to ketchup)! I use it for everything from regular fries to…ahem… SALADS (my family thinks I’m weird). Sometimes, I feel tempted to have it as gravy for rice and as a bread spread.

    As weird as it is, I’ve never ever tried salad dressing before in my entire life… yet… but I’m going to try your dressing! LOVE TOFU!!
    Thanks for your recipe! 😀

  11. Michaela says

    seems delicious! I always use homemade dressing, as it´s mostly super easy to throw together and I love having control over the ingredients. I really like ones with a sour tang to them, like my mustard-ginger dressing. Mostly, though, I only add tahin, lemon juice, salt and pepper to my salad, instead of preparing a proper dressing. But if I do make one, I will make a giant batch that will last me weeks.

  12. Ragnhild says

    This looks really creamy! I have never been big on dressings though. I love oil dressings, and I have a recipe for a raspberry dressing that I really like!

  13. Holly @ The Runny Egg says

    I love creamy dressings — ranch is great but bleu cheese is my favorite. And I definitely use dressings as dips — that is what they’re for: veggies!

  14. Averie (LoveVeggiesandYoga) says

    I make 99% of all my own dips, dressings, condiments and relishes…from my own fermented pickles to my own mustard w/ mustard seeds to my own salad dressings. Sometimes I start out with a helper, i.e. a vegenasise base, but other times, no. Hemp seeds or cashews are wonderful.

    See, I HATE sodium and added salt and most commercial salad dressings are filled, like 15% of the RDA value in 1-2 tbsp. and I need like 8 tbsp ++ to be happy. I like a little food with my huge BOWL of sauce. lol Which is why i make my own. Not to mention, it’s cheaper!

    Great recipe, Katie and Im loving a little savory action here this morning!

    • Chocolate-Covered Katie says

      *Hides in shame* I’m betting this one is probably still pretty high in sodium, thanks to the veg broth! But hey, I have low bp, and I run in Tx in the summers… so I NEED my sodium ;). Mmmmm salt…

  15. Elizabeth @ RunWithSneakers says

    I used say that I could eat anything, if it had ranch dressing on it. I haven’t touched ranch dressing since going vegan (2 years ago). And now, ranch dressing is back in my life!!!! Vegan and healthy! I love you Katie!

  16. Alyssa says

    The ranch looks surreal!! I must give it a try 🙂 Oh, I’m doing a vegan challenge in the next few months and a little nervous about it! I’d love to get some daily meal tips from you! I’m an avid runner and workout a lot, so I will not be able to skimp on my calories, but I know you are familiar with that 🙂 Look forward to the help!!

  17. bitt of raw says

    Noticed a pattern of you linking back to old photos and reposting them. For some reason I thought you said you weren’t that into that. I really dislike seeing the same pic over and over again, not that you are, but just saying it seems like it a bit more lately.

    • Liz says

      Wow, I’m sorry but that was REALLY rude. Who cares what YOU like? It’s not YOUR blog! Really, you think it’s ok to tell Katie how to run HER blog?

      Personally, I like the back links. It’s not like she didn’t give you new content first, and it reminds us of older posts we might have missed or forgotten. As a newer reader of Katie’s blog, I really appreciate this. I’ve found some really great recipes this way. Rock on, Katie! And ignore the haters!

      Also, that ranch looks so yummy!

      • bitt of raw says

        I can assure you I am not a hater. We all have different opinions and I prefer to give a small bit of feedback rather than but quiet about it. It’s Katie’s to ignore or not. I have posted plenty of supportive comments here and I enjoy the blog. I apologize to Katie if it hurt your feelings or if I could have said it more delicately.

  18. Ann Claire says

    I love making homemade salad dressing!! It’s so easy and way healthier than store bought.
    Random question, but what photo editing software do you use?

    • Chocolate-Covered Katie says

      Photoshop! I definitely edited the heck outta these photos. I wanted them to look more artistic than realistic… everyone knows what ranch looks like, so I didn’t just want to post photos of plain old ranch lol.

  19. Gloria says

    I love salad dressings and sauces and I put them on everything. I haven’t bought them in over a year after discovering how easy and delicious homemade sauces are (and..uh.. buying a Vita-Mix). Balsamic and honey mustard are my favs. The balsamic recipe I use is from Appetite for Reduction (BEST cookbook EVER!) and I got the idea of mixing hummus, mustard, and stevia to make “hummy” mustard dressing from Heather @ HEAB. My favorite dinnertime meal is steamed veggies doused in a yummy homemade sauce so you best believe I will be trying out this ranch on the pile of brocc I have in my fridge!

    Oh… and I’ve still been consistently having 2 of your blondies a day! This batch I’m about to dig into for a lil dessert after lunch uses a mix of banana and strawberry jam. SO GOOEY!! I can’t wait to make the cookie pie for my birthday next month!

  20. L says

    Hi Katie.

    I have a question -kind of off topic of the whole post here. I hope it’s ok.

    I made you pizzert recipe the other day and it was seriously amazing! I was wondering if you ever tried using 1/4 cup flour and 1/4 cup oat bran. Do you think that would ever work or not really? (I realize the flour and oat bran are completely different textures)

    Awesome dressing idea btw. I never buy dressing, wayyyy to much junk in there;) Home made all the way!

  21. Albizia says

    I’m not a dressing girl. I prefer good old oil and vinegar or only vinegar (I’d probably drink it straight from the bottle) on my salads. Maybe my favorite salads just don’t need anything else to achieve the perfect taste 🙂 . But there is always some space for a milkshake 😀 .

  22. Moni'sMeals says

    this is great! I do NOT like real ranch but I love the Ranch at vegan restaurants so this is good to have.

    I am more of an olive oil, mustard honey mustard, balsamic type of dressing gal. 🙂

  23. Joy says

    Dear Katie,
    Please comet Boston and make me this over cabbage it’ll be like cheater coleslaw! I will trade you poodle kisses for it? Surely my dog’s slobber makes you want to come cook for me, right?

  24. Kat @ Cupcake Kat says

    I love the random photo of the milkshake. The first thing I thought when I saw this post was “but this isn’t chocolate!”. I normally don’t like ranch dressing butthis sounds pretty good. My favorite dressing is just balsamic vinegar or hummus

  25. McKayla @ Green Groats says

    I’ve so gotta make this!!! What a fantastic way to add some protein, from the tofu, into a meal or snack! I think I would love this dip with raw veggies – especially cherry tomatoes and cukes.

    I don’t make dressing or dips (besides hummus) very often. I usually just use olive oil and balsamic for salads, then I add some hummus for creaminess.

  26. Mary @ Bites and Bliss says

    I actuaqlly hardly ever use dressing at all unless I’m snacking on a veggie plate in which case it’s ranch all the way. But for salads..I looveeeeee honey mustard!

  27. Alexa @ Simple Eats says

    SUCH a good idea! I love Ranch but hate eating bc of the creepy ingredients and the high fat content. I’ll have to try this one! I love sesame ginger dressing, too 🙂

  28. Megan says

    First of all, I LOVED your blondies! Thank you so much for sharing them! I always bake and decorate fun cupcakes for my friends and yesterday I mentioned owning a vegan cupcake book. One of my friends was adamant that I NEVER bring them vegan cupcakes; or, if I do, not to tell them they are vegan (which is weird because there are not unusual ingredients in the recipe). So what am I doing tonight?….bringing them your bean blondies! and revealing the secret ingredient afterwards 😉

    • Chocolate-Covered Katie says

      Ugh, your friends sound like mine! It’s weird, right? My vegan cupcake book is filled with only “normal” ingredients–baking powder sugar, cocoa–and yet people hear the word “vegan” and are turned off. And yet they don’t care what is in splenda or what red dye #3 is… but tofu? “Gross,” they say! Silly friends!

  29. Kris (everyday oats) says

    I’m not much of a salad dressing person because I’m a bit strange and like the plain taste of greens. Plus I also like to be able to taste what’s on my salad and let their sweetness or taste come through.
    But i’m thinking your crazy good ranch would be great to dip carrots and celery into!

  30. Katelyn @ Chef Katelyn says

    Omigahhhh I MISS ranch dressing!! This sounds delish, AND healthy. I am always looking for new dressing recipes since I much prefer to make my own these days:) Thanks Katie!!

  31. Tara says

    I usually forgo dressing as I like to let the toppings do the talking. Though I guess things like hummus, guacomole, salsa, and marinara sauce as toppings sort of act as dressings. I do love a good ranch for dipping carrots in or smothering on sandwiches though! Oh and I guess the only must have dressing on a salad is the ginger dressing on salads at japanese restaurants.. I love it! Bottled doesn’t compare.

  32. Cait's a Runnerchick says

    haha, well, i’m not gonna lie i don’t think i’d ever slurp ranch through a straw! my favorite dressing is actually this really good raspberry vinaigrette by Annie’s Naturals. but i’m not really a huge dressing person, actually i’m weird and not a huge salad person either. for shame i know, don’t get me wrong because i LOVE veggies and eat them all the time, but salads never really fill me up. i usually want something with more carby’s (i know that’s not a word but i made it one) but i’ll take salads as a side.

    that said, i’d eat cookie dough milkshakes anytime! 🙂

  33. VEGirl says

    My fave “salad dressing” is just plain old balsamic vinegar :). But I had a really good apple garlic dressing on a salad (it comes with my GLUTEN-FREE sandwich) at an organic vegan cafe in Seattle. I think I should make this dressing for my little sister– I bet she would love it!

  34. Justeen @ Blissful Baking says

    I’m not a fan of ranch dressing at all, but I’d be willing to give this version a try! I usually don’t use any sort of salad dressing, but sometimes I’ll sprinkle some pepper, or drizzle some honey or balsamic vinegar. I do love the gingery soy dressings that they serve at many Japanese restaurants though. YUM.

  35. BroccoliHut says

    This sounds delicious! I can’t wait to try it!
    I use Goddess dressing as dip for carrots and also as a binder for Goddess Garbanzos.

  36. Hannah (tickledtofu) says

    wow, delicious!!! I’ve tried a lot of different vegan ranch recipes, but this one looks SO good!

  37. Sam says

    This dressing looks fantastic. I’m definitely going to try it. I’ve been in to making my own dressings lately so this is perfect.

    Any idea how long this keeps for?

    My favorite combination on my salads lately has been a simple mix of garlic hummus and balsamic vinegar. So good!

  38. Kristin says

    Thank you sooooo much for a wonderful blog and loads of tempting recipes, Kati 🙂 Please do continue to brighten our days! I have a question, I can’t eat soy/tofu etc.- do you have any ideas what I could use in stead to make something “like” this dressing? Thank you so much in advance 🙂

  39. Jillian says

    I just made the ranch! I love the creamy texture!! I think I imagined wrong when you said “bitter and salty” so I used the teaspoon agave. I think I am like you as the sweetness does come through even with such a small amount. So I think we like ours more savory rather than sweet. I added in extra dill to counterbalance. It’s an excellent recipe. I said to myself, when I make it next time I’ll omit the agave and then see if I still want to up the dill. But, being that I am projecting a next time, says it is good. I am going to add some hot sauce to some of it for a vegan taco salad, YUM. And, my fresh sugar snap peas might accidentally find their way in to some of it! 😛 Thanks, Katie, you’ve done it again!

    • Jillian says

      OK, that ranch did not last long in my house! Dip for veggies or chips, dressing for regular and pasta salads, you name it, it is amazing! I just finished my second batch…no sweetner this time and dill as per your recipe. (I used the low fat tofu this time and can’t tell the difference.) It is amazing. I never imagined a ranch option once regular mayo, sour cream and milk solids were out of the picture. This is really great. I love this even more than the traditional ranch! Woohoo!

      • Chocolate-Covered Katie says

        Oh thank goodness it’s not just me. Really, I would eat anything covered in that sauce. I’m starting to run out of things to cover! Yesterday I made a huge bowl of roast cauliflower, baby bellas, fresh corn, and I covered it in ranch! 🙂

  40. Kelsey @ CleanTeenKelsey says

    Katie, I made this the other day and HOLY MOLY. You are right! It’s absolutely AMAZING. I didn’t have the veganaise, so I just omitted it. Also, I meant to halve the recipe, so I used half the tofu. Well, I kinda forgot, so used the amount of spices listed for the whole recipe. I was afraid it would over power it, and be way too strong, but it was PERFECT. I guess since I omitted the veganaise (and I actually used only 3/4 bouillon cube and only 1T vinegar) it all balanced out. I loved it, thanks so much!

  41. Arielle (Your Vegan Girlfriend) says

    Yayyyy for this ranch Katie!! I am making it tomorrow fo sho! How long will it last in my fridge once it’s made up? The tofu package says 2-3 days once opened but I am hoping for a shelf life a little bit longer in case I don’t eat the entire recipe in one sitting (which apparently isn;’t too out of the question). Thanks CCK!!!

  42. Sarah says

    I just made this ranch dressing.. About to make the chickpea poppers, so I figured I might as well go all out!
    Now I can’t wait until dinner! I’m having pasta, peas, cauliflower and chickpeas, and I’m going to pour this dressing ALL over it. Yum!

  43. Lauren says

    I’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!

  44. Ryan says

    I 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!!!!!

  45. Lauren says

    Katie 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!

  46. losingjess says

    I 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 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.

  47. Dessert is in a Different Pocket says

    Tried 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.

      • Maya says

        Ahhh 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.

  48. Gerri says


    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!

  49. Jen says

    Oh 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!

  50. Heather says

    am I just blind…I don’t see the recipe for the ranch on this page…have looked and looked but still no recipe!?! HELP!?!

    • Angela Spicer says

      Thanks 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!

  51. kira says

    I’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!

  52. Melissa says

    OMG! 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. 🙂

  53. Joleanna says

    THANK 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!

  54. Julie says

    Hi 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.

      • Julie says

        Miso 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.

  55. TinaBean says

    I 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!

  56. Lisa VB says

    I 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!

  57. Lauren says

    I 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!!!

  58. Trish says

    I 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

  59. Bonnie says

    My 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.

  60. steve says

    i 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

  61. Tab says

    My 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.

  62. Krysti says

    Just 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!

  63. Sarah says

    OMG. 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

      Sorry, 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

      I 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).

  64. Sherrie says

    Hey 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!

  65. Mia says

    Hi 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

  66. Liz W says

    I 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.

  67. Heather says

    I 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

      I 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

        I 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!

  68. Jamie says

    I 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

      Oh. 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

        So… 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

          Wow. 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!

  69. Amber says

    THANK 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!

  70. Skylar says

    Fav 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?

  71. Hydee says

    Hi 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 🙂

  72. Alanna says

    Ranch 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. 🙂

  73. cucicucicoo says

    i’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

  74. Jessica, The Debt Princess says

    just 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.

  75. Lori says

    Katie, 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!

  76. candace says

    Hi 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!!

  77. Eva says

    Sounds 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.

  78. Stephanie says

    I’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

      I 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 🙁

  79. tina says

    Hi. 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. 😉

  80. Toni says

    Okay, 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.

  81. Bethanne says

    I have a dairy allergy and haven’t been able to have any “real” tasting ranch dressing is over a year! I tried the dairy free ranch from the specialty grocery store and its just oily and bitter. It tasted nothing like ranch and the texture was totally off. This recipe seems like a very good one. I will be trying it ASAP!! Thanks 🙂

  82. ashley hinson says

    I am wondering how long can this last in the fridge? We don’t eat a lot of dressing, but my daughter loves to dip her crudite in ranch. I am trying to move us to a plant based diet and this will help get rid of the yogurt dressing I currently use. Looks delicious!!! Also, where can I get the veganaise?

    Thanks for the recipe!!!
    Ashley Hinson

  83. Erika hosier says

    Miss chocolate covered Katie, your tofu ranch dressing is so delicious! I improvised a bit because I did not have any veggie cubes, so I used nutrition yeast instead. All of your recipes are very inspiring! Thank you so much for this deliciousness!!!

  84. Rydia says

    This stuff is still awesome. First time I tried it, I used refrigerated tofu. Oops. Second time I did it right with the Mori-Nu, but next time I’d probably try adding an extra 1/2 tsp of garlic and fresh dill instead of dry. Great consistency and very YUM!

  85. Nancy Bowles says

    I know this post has been around a while but I’m wondering if it’s possible to freeze this? I know I could cut the recipe in half but just curious? It’s soooo good!

  86. Deese says

    I made this last night to go with some baked buffalo cauliflower…so good! It was very close to how I remember ranch, though it’s been more than 2 years since I had it. thanks for such an easy and delicious recipe!

  87. Jillian says

    LOVE this dressing. Have used it for ages, now. Hoping you might come up with a Caesar, one of these days! 🙂

  88. katie says

    Hi, I miss ranch dressing so much and would love to give this recipe a try! butttt I live in small town west virginia and we do not have silken tofu in any of our stores only firm and extra firm. Any suggestions??

  89. Margaret says

    I could eat it with a straw, too. But since I didn’t have any, I had to opt for romaine and avocado. It was delicious. Thank you!

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