Ranch salad dressing is a classic; keep this one in the fridge for up to 3 days to use on everything from baked potatoes to salads.

INGREDIENTS | YIELDS 1¼ cups; Serves 10

• 1 teaspoon olive oil
• ⅓ cup minced onion
• 2 cloves garlic, minced
• ½ cup silken tofu
• ½ cup Eggless Mayonnaise
• 2 tablespoons rice or soy milk
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped dill weed
• 2 tablespoons minced chives
• ½ teaspoon dill seed
• ½ teaspoon salt
• ⅛ teaspoon white pepper

1. In small saucepan, combine oil, onion, and garlic; cook and stir over medium heat until tender, about 5–6 minutes. Remove from heat; cool completely.

2. Combine onions, garlic, and all remaining ingredients in food processor or blender; process or blend until smooth.

3. Cover and refrigerate 2–3 hours before serving.

Calories: 97.38
Fat: 9.84 grams
Saturated Fat: 0.66 grams
Carbohydrates: 1.70 grams
Sodium: 175.11 mg