Nut-Free Vegan Ranch Dressing

Tofu - I used soft/silken tofu. It has a creamy texture, perfect for this recipe. Don’t use extra-firm tofu, as it will be too dense here. Tip: You don’t have to cook the tofu. Simply crumble it with your fingers or a spoon.

Oat milk - Use unsweetened oat milk to have better control over the sweetness. Other types of plant-based milk, such as almond and coconut, can be used, too.

Shallot (quartered) - I used shallots instead of onions for a milder flavour. You can use onion powder if you don’t mind a slight oniony taste in the sauce.

Garlic cloves - Fresh garlic cloves offer a stronger flavour, but powdered garlic works too.

Apple cider vinegar and lemon juice (freshly squeezed) - For a bit of tang.

Agave syrup or maple syrup - To balance the flavours with a hint of sweetness.

Cheeky Vegg seasoning - I make it at home. It’s a super simple recipe, I promise. Though you can use store bought, I think homemade is healthier and tastes so much better—and also makes it easier to control the overall flavour.

Nutritional yeast - For a cheesy flavour, and a boost of B vitamins!

Mustard powder - Adds a tangy, slightly spicy kick.

Celery powder - Optional ingredient.

Fresh herbs (dill, chives, and parsley) - I usually make vegan ranch dressing with dried herbs, simply to make the recipe more convenient. But when it’s summer, I pluck some fresh herbs from the garden. Of course, fresh tastes better and has extra vitamins, but the dressing also tastes good with dried (or a combo of fresh and dried).

Salt and pepper to taste.