If this dressing could talk to the novice vegan, it would say "Hey there, welcome to veganism! Miss your Ranch dressing? You loved it with Boca chik'n, didn't you? Not to worry; let me show you what silken tofu can do."
Silken tofu is an excellent base for non-dairy versions of dressing, sour cream, mayo, and cheesecake. Ann Gentry's Ranch-style dressing recipe is the first vegan one I tried, and I haven't strayed because it's so good. Recipes from her show Naturally Delicious are here and you can find the dressing under the Barbecued Tofu Chop Salad link. I highly recommend buying her cookbook Real Food Daily as well.
Obviously, this dressing is a great topping for salads, baked potatoes, and veggies. Not to mention Boca chik'n.
3/4 cup vegenaise
1/4 cup minced onion
1/4 cup soymilk
4 ounces organic silken tofu
juice from 1 lemon
2 teaspoons Dijon mustard
1 large garlic clove, minced
1 teaspoon onion powder
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon celery seed
freshly ground black pepper
1/4 teaspoon kosher salt, to start
2 Tablespoons minced fresh chives
Blend all ingredients except chives in a food processor until smooth. Then stir in chives and store in a covered container in the refrigerator. Make sure to let this sit at least a couple of hours to allow the flavor to develop. Add salt and pepper if needed.