Vegan Ranch Dressing

Ranch dressing is an essential part of being Minnesotan.  I loved it growing up, so now I make a healthier one with a tofu base!  The tofu acts as a blank canvas that can be transformed into something just as delicious as traditional ranch dressing!  My favorite way to serve this is with a crisp romaine salad, but it is really good with any raw veggies for dipping or drizzling over them!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. In a high speed blender, combine the tofu, cashew butter, nutritional yeast, lemon juice, cider vinegar and garlic.  Blend until smooth.
  2. Add the remaining ingredients and blend at a very low speed (just to mix it not to puree the herbs).
  3. Pour into a jar and serve!

Dressing can be kept for 2 weeks in the refrigerator.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Healthy
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Other
  • Side Dish
  • Snack

Skill Level

  • Beginner
  • Easy