This is a delicious vegan alternative to traditional ranch dip. Creamy, tangy and unbelievably dairy/egg-free; start dipping!
½ cup soft/silken tofu
1 tbs. (heaping) nutritional yeast
1 ts. dry parsley leaves
⅛ ts. paprika (Hungarian is best)
¼ ts. granulated garlic
2 ts. white wine vinegar (rice vinegar will also work)
1 tbs. olive oil
⅛ ts. sea salt (or more to taste)
¼ ts. agave nectar or sweetener of choice
Combine all nutrients in a medium-sized bowl and use a handwand to blend; or place all ingredients in a blender/food processor. Blend well, until smooth. Scrape dip into a small bowl, top with some extra parsley, and use for dipping veggies, ‘hot wings’, or turnip fries; in sandwiches and wraps; or as a salad dressing after adding some water to reach the desired consistency.
Makes a small batch (for example dipping for two), but all ingredients can easily be scaled up to make a larger batch for a party, etc.