Ultra Creamy "Ranch" Pasta Sauce

This recipe is so delicious and so versatile. I originally made it to use over pasta, but ended up also using it as  a dipping sauce for my tofu nuggets and as a spread for my sandwiches! 



  • 1 1/2 Cups Russet Potato, chopped & peeled

  • 2/3 Cup Plant Milk

  • 1/4 Cup Nutritional Yeast

  • 1 Tbsp Tahini

  • 1 tsp Apple Cider Vinegar

  • 1/2 tsp Garlic Powder

  • 1/2 tsp Onion Powder

  • 1 tsp dill

  • 1/2 tsp Salt


  1. Chop, Peel and Boil the potatoes in a medium size pot filled with water

  2. Once potatoes are fork tender, drain the water from the pot

  3. Let the potatoes cool for 3-5 minutes

  4. Place the potato chunks in a food processor or high speed blender with all of the remaining ingredients

  5. Blend until smooth

  6. Enjoy!