One thing I missed when we went dairy-free and low-fat was ranch dip, so I came up with this, and it hits the spot every time!
Let’s face it. The store bought vegan ranch dressings are either loaded with oil and fat, or they taste odd. Though I have looked far and wide, not a single bottled ranch dressing have I found to be satisfactory.
That’s why I decided to come up with my own recipe.
The base is my Low-Fat Eggless Mayo recipe that is made with tofu.
What is tofu
Tofu or soybean curd is a food of Asian origin. Production of tofu involves soaking soybeans in water and creating soy milk, then curdling the milk using a substance such as calcium sulfate or lemon juice.
The curds are separated from the whey and usually packaged in block form. Most tofu brands offer a range of soft and firm varieties, which differ mainly in the amount of water retained.”–LiveStrong
Protein in tofu
Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains.
The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu. The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
Add spices like basil, onion and garlic powders, dill, chives, and black salt. The combination is creamy and delectable!
Another great thing is that there is absolutely no cooking required, so this dressing/dip can be ready in just a few minutes. Simply whisk all the ingredients together in a bowl.
Chill in refrigerator for a couple of hours to allow to thicken.
Serve over greens as a salad dressing, or as a dip for endless veggie options.
Creamy and cool, this is an excellent salad dressing or dip for piles of veggies!
Store in the refrigerator in a sealed container for up to 10 days.
Other Great Salad Dressings & Dips:
- 1 cup low-fat mayo recipe above and in instructions
- 1/4 cup almond milk or other plant-based milk
- 1/2 tsp apple cider vinegar
- 1/2 tsp sweetener I used sucanat
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley flakes
- 1/2 tsp dill
- 1/2 tsp basil
- 1 tsp chives
- 1/4 tsp black pepper
- 1 tsp black salt (gives unique flavor) regular salt will work too
In large bowl, whisk all ingredients together until smooth. Serve over greens as a salad dressing, or as a dip for endless veggie options.
Easy Eggless Mayo recipe linked here and above.
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