This quick and easy tofu dip is made from a block of silken tofu, herbs, and spices, blended into a rich and ultra creamy vegan ranch dip. This dip will make veggies disappear, plus it’s gluten-free, dairy-free, low-fat, and high in protein.

A bowl of vegan silken tofu dip in a bowl with vegetables around it with someone dipping broccoli into the dip.

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Why make this recipe

After 24+ years of eating vegan, there have been countless times when I have had to throw a dip together at the last minute for some event, and this rich and creamy vegan tofu dip is always a hit with both vegans and non-vegans alike. Plus I always have the ingredients on hand so it comes together in just minutes.

I love that silken tofu is shelf stable, so I always have a box or two in the pantry to make things like this dip, tofu pasta sauce, vegan sour cream, or chocolate tofu pie.

Ingredients and substitutions

  • Silken Tofu – silken tofu is the type of tofu that is shelf stable and comes in a little box. You can also use water-packed soft tofu that you find in the refrigerated section of the store.
  • Garlic – fresh garlic works best, but if you don’t have any you can swap it out with 1/2 tsp of garlic powder.
  • Salt and Black Pepper – for flavor. (You can also add some red pepper flakes for a little bit of spiciness to the dip.)
  • Herbs – I use parsley and dill to give the dip a ranch flavor, but you can swap them out with herbs of your choice.
  • Nutritional Yeast – for a little cheesy umami flavor. (You could also swap this out for soy sauce and omit the salt.)
  • Vinegar – for a little acidity and tanginess. You can use lemon juice instead if you don’t have vinegar.
  • Plant Milk – or water to thin it out a little. You only need a teaspoon or two. Just enough to allow it to blend.

Helpful tools

  • Blender – or an immersion blender to whip the silken tofu and make it super creamy.

How to make whipped tofu dip

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Add a container of silken tofu, 2 cloves of garlic, 3/4 tsp salt, 1/4 tsp pepper, 2 tsp dried parsley, 1 tsp dried dill, 2 tbsp nutritional yeast, and 2 tbsp of vinegar to a blender.

Silken tofu, herbs, nutritional yeast, and spices in a blender.
Place all ingredients in a blender.
Vegan tofu dip in a blender after it has been blended.
Bend until creamy. (Add a splash of plant-based milk to thin it out if needed.)

Step 2 – Blend on high for 30 seconds, scrape the edges, and add a splash of plant-based milk or water to thin it out a little if needed. Blend again until creamy.

Pro Tips

  • You can add a tablespoon or two of oil if you choose to make it richer and creamier.
  • You can also thin it out with more liquid and turn it into a delicious high-protein salad dressing.
  • If using fresh herbs, stir them in after blending or it will turn your dip green.

This tofu dip is delicious served with veggies, chips, pretzels, bread, and crackers. You can also thin it out by adding more milk or a little oil and turning it into a tofu ranch salad dressing.

Pretzels being dipped into silken tofu dip with herbs.

Storage

Keep the leftover tofu dip in the refrigerator for up to 5 days. It’s great to make a day or two before a party. It may separate a little in the fridge, but simply stir it before serving. I don’t recommend freezing tofu dip since it can make the texture grainy after freezing.

If you’re a fan of creamy dressings, you must try my classic vegan ranch dressing, vegan Caesar dressing, or tahini dressing recipes.

Creamy vegan tofu dip on a plate with veggies around it.

If you need some more vegan dip ideas for your next party, check out my vegan spinach dip, almond pate, red pepper cashew dip, cowboy caviar, or sundried tomato spread.

More homemade vegan basics

Someone dipping a piece of broccoli into silken tofu dip.
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5 from 3 rating

Silken Tofu Dip

Yield: 8
Prep: 5 minutes
Total: 5 minutes
Author: Monica Davis
A whipped, rich and creamy, dairy-free dip made from silken tofu.
Print Leave a Review Pin Recipe

Ingredients

  • 1 1/2 cups silken tofu, (12.3 oz package)
  • 2 cloves garlic
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoon dried parsley
  • 1 teaspoon dried dill weed
  • 2 tablespoon nutritional yeast, (optional)
  • 2 tablespoons vinegar
  • 1-3 tablespoons plain plant-based milk, (soy milk or oat milk)

Instructions
 

  • Add a container of silken tofu, 2 cloves of garlic, 3/4 tsp salt, 1/4 tsp pepper, 2 tsp dried parsley, 1 tsp dried dill, 2 tbsp nutritional yeast, and 2 tbsp of vinegar to a blender.
  • Blend on high for 30 seconds, scrape the edges, and add a splash of plant-based milk or war to thin it out a little if needed. Blend again until creamy.

Notes

  • You can add a tablespoon or two of oil if you choose to make it richer and creamier.
  • You can also thin it out with more liquid and turn it into a delicious high-protein salad dressing.
  • If using fresh herbs, stir them in after blending or it will turn your dip green.
Serving: 3tablespoons, Calories: 23kcal, Carbohydrates: 2g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.2g, Sodium: 221mg, Potassium: 83mg, Fiber: 0.3g, Sugar: 0.4g, Vitamin A: 16IU, Vitamin C: 0.5mg, Calcium: 16mg, Iron: 0.4mg
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