This past month I’ve been watching a lot of Barefoot Contessa reruns, I love you Ina! In a past episode she shared a super simple herbed fromage blanc that really peaked my interest. Of course that was made using dairy, I wanted to make a vegan version with a simple swap using silken tofu. To create a depth and tang I also added some miso paste and vinegar. It’s very reminiscent of a ranch-style dip but the extra fresh herbs really kick it up a notch!
If you’re wanting to making this soy-free I believe you could replace the silken tofu with a combo of cashews and sunflower seeds + water to make the creamy base. Check out my zesty ranch dressing for more info on that method. So as you can see it’s really easy to make this to accommodate any type of dietary restriction/allergy. Something important to remember though, especially when working with tofu. Once chilled this will thicken up. So it’s best to either keep it thick if you’re serving right away or add extra liquid if you plan on chilling it overnight. This is best served a day after chilling to really let the flavors develop.
My favorite way to serve this dip is exactly as Ina did, vegetable crudités and crackers. I actually took this to my family’s 4th of July party and everyone really enjoyed it. I think it would be to make personal-sized dipping cups to grab as desired with fresh vegetable stick standing up in it. Kind of like that 7-layer dip I made.
You can check out more dip recipes here. If you happen to give this dip a try be sure to also snap a photo and tag me @PlantPhilosophy on Instagram using #PlantPhilosophy so I don’t miss seeing your post. I love to leave a comment and reshare my favorite recreations. Thank you very much for taking the time to follow along with my content and make my recipes!
Vegan Herbed Fromage Blanc Dip
Yield 2 cups
This recipe is veganized from Ina Garten's Herbed Fromage Blanc.
- 14 oz Soft Silken Tofu
- 1 ½ tbsp White Miso Paste
- 2 tbsp Scallions, thinly sliced
- 2 tbsp Fresh Dill, minced
- 2 tbsp Fresh Chives, chopped
- 1 clove Garlic, minced
- 2 tbsp Fresh Parsley, minced
- 2 tbsp Lemon Juice
- 1 tsp Apple Cider Vinegar
- 1 tsp Lemon Zest
- ½ tsp Salt, or to taste
- Black Pepper, to taste
- Vegetables and Crackers, to dip
In a food processor or blender, combine silken tofu, lemon juice, vinegar, garlic, miso paste, salt & pepper. Pulse until smooth.
Fold in fresh minced herbs and lemon zest. Transfer to an airtight container and chill for 2-4 hours. Overnight is best.
Serve in a small bowl surrounded by crackers and/or fresh vegetables like crudites.
Stir before serving. Keeps up to 3 days in an airtight container.