I’ve already mentioned my love affair with mayonnaise. Well, if mayo is my mate, ranch dressing is my mistress. I’ve had a few amazing vegan ranch dressings over the years, but as I was licking my chops and loving every bite, I was acutely aware that they weren’t the healthiest things to eat a cup of at a time. I’ve worked for the last few years to marry healthy and tasty, and this recipe is about as perfect as it gets (for my palette). It’s a tangy version of ranch (you can reduce the vinegar or lemon juice to curb that) speckled with fresh cracked black pepper. It’s just right for dipping baby carrots, topping grilled romaine, or slathering on your veggie wrap. Enjoy!

tangy peppercorn ranch
Prep time: 
Total time: 
  • 1 cup silken tofu (vacuum-packed, like Mori Nu)
  • ⅓ cup unsweetened, unflavored almond milk
  • 1 t prepared Dijon mustard
  • ¼ cup neutral oil (like grape seed, olive oil may work well, too)
  • 1 T rice vinegar (or other light-tasting vinegar)
  • 1 scant T dry sugar
  • ½ t sea salt
  • 1 T dry parsley
  • ½ t onion powder
  • 1 fresh garlic clove, crushed
  • 2 T lemon juice
  1. Dump every last thing in a blender or food processor and blend until super creamy (1 to 3 minutes, depending on what you’re blending in).