This is a repost from 2009. I recently made this recipe and it’s a good one worth sharing again. Easy vegan tip: Double the recipe to use on salads all week. Making the dressing in advance not only saves you time but money as well. While you’re in the kitchen, be sure to chop your salad fixings for the week too. Now you have an easy vegan meal ready to eat in about five minutes. Enjoy!
Several people have also asked for the vegan ranch dressing recipe I have used on the Eat to Live plan. This is my adaptation of the Tofu Ranch Dressing/Dip recipe found in Eat for Health (Book 2, page 163). I switched up the spices in favor of my taste buds. If you keep the base of tofu, dates, and water, you can change-up the spices to your liking too.
Vegan Ranch Dressing
- 6 oz. silken tofu
- 3 dates, pitted
- 1 clove garlic
- 1/4 c. chopped green onions
- 3 tbsp. water
- 2 tbsp. fresh squeeze lemon juice
- 2 tsp. Italian seasoning
- 1-2 tbsp. fresh cilantro
- 1 tsp. dill
- 2 tbsp. Bragg’s Liquid Aminos (found at Whole Foods and other natural food stores; substitute with low-sodium soy sauce if not available)
- 1 tsp. cayenne or other hot pepper spice (This may be too spicy for some. A pinch may be better.)
Add all ingredients in a blender and mix until smooth. This dressing only has about 2 grams of fat per serving.
About fat and salads — Yesterday I stopped by VeganMania to hear Dr. Greger speak. (Dr. Greger reads about 5,000 nutritional studies a year. He knows his stuff when it comes to nutrition.) He mentioned that you need fat in your salad to help with digestion, so low-fat or fat-free dressings are not always a good idea unless you add nuts, seeds, or avocados to your salad. I typically have nuts on my salad, so using a low-fat dressing is fine. What ‘s important to remember is fat is good if it’s in moderation and the good kind of fat, i.e. from nuts, seeds, or avocados.