Miso-Tofu Ranch Dip

Ingredients for Miso-Tofu Ranch Dip

• 110g drained soft (silken) tofu

• 45ml 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 soured cream

• 2 tablespoons chopped fresh chives

• 1 tablespoon chopped fresh flat-leaf parsley

• Raw vegetables

Purée 110g drained soft (silken) tofu, 45ml 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 soured 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.

DO AHEAD: Dip can be made 3 days ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.