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This is a super quick creamy dressing will satisfy any ranch dressing craving. It also makes a good base to experiment adding other herbs and spices to.
6 oz silken tofu (firm)
2 Tablespoons non-dairy milk (plain, unsweetened)
1/2 teaspoon lemon juice
1/2 teaspoon apple cider vinegar
1 teaspoon dried parsley
1/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
pepper to taste
3 teaspoons SB cooking oil
In a food processor blend silken tofu and non-dairy milk (I used rice) until thick and creamy if there are a few lumps still that is fine.
Add the lemon juice and apple cider vinegar, pulsing a few more times until combined.
Add the parsley, onion powder, garlic powder, salt, and pepper and blending until well combined.
Slowly add in the oil while blending if possible so that it can emulsify.
Blend until creamy and smooth without any lumps adding more milk if necessary to get the consistency you wish.
Store up to a week in an air tight container in the refrigerator.
about 1/2 a cup of dressing or enough for 3 or 4 people.
If you omit the non-dairy milk you end up with a thick and creamy dip or spread perfect for dipping vegetables in or spreading on a sandwich.