This vegan ranch dressing is so rich and creamy and can be used on almost anything!

I love it on salad, steamed vegetables, over baked potatoes, mixed through pasta and even as a sandwich spread.

The options for this delicious vegan ranch dressing are only limited by your imagination. Let’s get into the recipe…


250g/8.8oz medium firm tofu (or cashews, or cannellini beans)
1/3 cup soy milk (or unsweetened plant milk of choice)
1 tbsp lemon juice
2 tbsp scallions, sliced
1 large garlic clove
1 tbsp dill, dried
1/2 tsp smoked paprika
1/4 tsp black pepper, freshly ground
1/2 tsp coarse celtic sea salt (or 1 tbsp white miso paste)
1 tsp dijon mustard


Place everything in a blender and run for 1 to 2 minutes until everything is well combined and smooth.

Watch the video at the top of the page for full visual instructions.

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