photo by Zach DeSart
Umami-loaded ingredients (tofu and miso) make this the most addictive ranch ever.
Recipe information
Yield
Makes 2 cups
Ingredients
4 ounces drained soft (silken) tofu
3 tablespoons white miso (fermented soybean paste)
1 tablespoon fresh lemon juice
2 teaspoons Sherry vinegar or white wine vinegar
1/2 teaspoons garlic powder
1/2 teaspoons onion powder
1/4 teaspoons freshly ground black pepper
1/2 cup sour cream
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
Raw vegetables
Preparation
Step 1
Purée 4 ounces drained soft (silken) tofu, 3 tablespoons white miso (fermented soybean paste), 1 tablespoon fresh lemon juice, 2 teaspoons Sherry vinegar or white wine vinegar, 1/2 teaspoons garlic powder, 1/2 teaspoons onion powder, and 1/4 teaspoons freshly ground black pepper in a blender. Transfer to a medium bowl; mix in 1/2 cup sour cream, 2 tablespoons chopped fresh chives, and 1 tablespoon chopped fresh flat-leaf parsley. Top dip with more chives and serve with raw vegetables for dipping.
Step 2
DO AHEAD: Dip can be made 3 days ahead. Cover and chill.
Recipe notes
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