This dressing has more color than a traditional creamy white ranch recipe. I like to use fresh herbs, but feel free to substitute dried herbs, reducing the measure by half. Besides, as an oil-free dressing for salads (when made with soft tofu), you can also use this versatile recipe as a dip (using firm tofu) served with chips or vegetable sticks, or as a sandwich spread.
- 1 cup fresh or frozen spinach, thawed (I used frozen spinach)
- 12oz package soft silken tofu (I used a firm tofu for a dip texture, not ‘extra firm’, just ‘firm’ – but soft silken tofu would be good for a dressing)
- 1 tablespoon white wine vinegar (I used lemon juice and a little apple cider vinegar)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- sea salt – start with 1/2 teaspoon and add according to your taste
- cayenne pepper – according to your taste
- Squeeze out any excess water from spinach (I used frozen spinach). Place in a blender along with the tofu, lemon/vinegar, garlic powder and onion powder. Blend into a creamy paste.
- Transfer the mixture to a bowl and stir in the parsley, dill, chives, salt, and cayenne pepper to taste. Mix well and adjust the seasoning.
- Chill before serving. Store in an airtight container in the refrigerator for up to 3 days.