This homemade creamy ranch dressing is so easy to prepare and so delicious that you’ll want to eat it with a spoon!
Even my non-vegetarian family loves this botanical farm!
If you are looking for a smooth and delicious Ranch dressing recipe that can be oil, egg, walnut, and dairy free, this is definitely the one to try.
It easily keeps alone versus any traditional farmhouse you can buy from the store, with the same thick, luxurious texture and a cold, creamy taste.
Make this easy, too Mushroom sauce
Ways to use a dairy-free farm
This sauce is great, of course, on salads, but it’s also a great dip for raw veggies, french fries, sweet potato fries, or on this. Veggie burger recipe.
I really like using it as a sauce over roasted vegetables – it makes a great meal if you add roasted cauliflower, broccoli, asparagus, and other vegetables alongside tofu or chickpeas baked in a bowl, then coat it in this creamy ranch.
Or, use the farm to make homemade white Vegetarian pizza.
What are some of your favorite uses for ranch dressing?
I highly recommend trying it as a dipping sauce for Cauliflower buffalo wings.
Ranch sauce ingredients
For the tofu version: The low-fat and calorie version uses tofu as a base instead of sour cream, to add thickness and creaminess without eggs or dairy.
I love Mori-Nu’s shelf-stable tofu or chilled soft tofu for the recipe. Don’t use tofu that’s too firm or too silky, as it will have a grainy texture.
Leftover tofu? Use it for this Tofu scramble recipe Or my own Vegan chocolate pie.
To make a cashew farm: For a soy-free ranch sauce, you can use raw cashews or macadamia nuts in the base instead of tofu. (I haven’t tried it with roasted cashews yet, so be sure to leave a comment if I try it before I do.)
This version works best in a high-speed blender like the Vitamix, but I also did it in a Magic Bullet Single Serve Mixer, and it’s still smooth as long as you pulse and mix the ingredients long enough.
Vegetarian may: I love the recipe with Follow Your Heart’s regular or low-fat Vegenaise, Just Mayo, or it also works with homemade cashew mayonnaise.
For farmhouse without mayonnaise, some people say cashews taste good for them without the mayonnaise, which is why I listed it as optional. Personally, I prefer the taste of both versions with the inclusion of mayonnaise as it adds so much depth of flavor.
But if you want to try the cashew version (or think the tofu version too) without it to find out what you think, you can always add it later if desired.
Didn’t try the recipe with Avocado mayBut feel free to experiment.
How to make the best vegan sauce at home
Go to any Whole Foods, Trader Joes, or even Walmart company these days, and you can find many brands of vegan farm. Even Hidden Valley now offers a plant-powered farm!
But this was not always the case. exactly like Vegan cream cheeseWhen you first went vegan, making your own ranch dressing at home was pretty much the only way.
I originally made this plant-based yogurt sauce as a ranch-based cashew prior to experimenting and finding out that it also works with tofu.
Above, watch the vegan farm recipe video
- 1 cup Raw cashews or 6 ounces of silken tofu
- 1/2 Teaspoon Each of them: garlic powder, dried dill, onion powder or flakes
- 1/4 Teaspoon salt
- 1/2 cup Favorite milk or water
- 1 1/2 Tablespoon Apple cider vinegar
- 2 Tablespoon Vegetarian mayonnaise (Optional – see note above before deletion)
To make a vegetable farm: In the case of using cashews, soak the nuts for 6-8 hours in a bowl of water, then drain them completely. For both versions, mix all ingredients until completely smooth. For the version of cashews only, add 1/4 cup extra water and 1/4 teaspoon salt. Store covered leftovers in the refrigerator. View nutrition facts
More healthy vegetarian recipes