I don’t know about you, but I LOVE Ranch dressing!
I love it on my salads, I love it as a veggie dipping sauce (okay, the veggies are really more of a Ranch delivery vehicle), I love to dip pizza in it and…(close your eyes)…I LOVE to dip my medium-rare grass fed beef tenderloin in it!
Shameful huh? 😀
You can take the girl out of the dairy, but you can’t take the Ranch dressing out of the girl!
So, I shared with you the other day that I was finally able to whip up a corn-free, egg-free and soy-free mayo (thanks to the legendary Carol Fenster!). Well, here is the cat’s meow recipe that I used the allergen friendly mayonnaise in on Christmas day…corn-free, dairy/casein-free, egg-free and soy-free Ranch Dressing!
I will tell you straight up that this is somewhat of a labor of love, but it is so worth it! Everyone who tried it thought it tasted very close to the real Ranch (but of course, it didn’t fool anyone outright since yours truly made it…and pretty much a given that “something was up,” LOL! 😀
Corn-Free, Dairy/Casein-Free, Egg-Free and Soy-Free Ranch Dressing
adapted from this recipe on AllRecipes.com
1/2 cup Cashew Cream Cheese (the original recipe calls for sour cream, but since my husband thought the Cashew Cream Cheese reminded him of cream cheese that had been cut with sour cream, I just went for it).
1/2 tsp. dried Chives (or use 1 tsp. fresh)
1/2 tsp. dried Parsley (or use 1 tsp. fresh)
1/2 tsp. dried Dill Weed (or use 1 tsp. fresh)
1/4 tsp. Garlic Powder
1/4 tsp. Onion Powder
1/8 tsp. Sea Salt (iodized salt contains corn in the form of dextrose)
1/8 tsp. freshly ground Black Pepper
Dairy-Free Milk, Water or So Delicious Plain Cultured Coconut Milk (if you like extra tang) for thinning if necessary
- In a large bowl, combine all of the ingredients except the added liquid, stir until well combined.
- If the dressing seems a little thick, thin it down with preferred liquid until desired consistency is reached.
- Cover and refrigerate for 30 minutes before serving.
- I’m only taking a guess here, but this should store well in an airtight container in the refrigerator for up to a week.
NOTE: Prior to the launch of our elimination diet (which required the removal of citrus and vinegar from our diets and therefore the Cashew Cream Cheese is temporarily off limits)…I was doing a little tinkering with the recipe in order to try and thicken up the cream “cheeze” and make it more like dairy-based cream cheese. I found that adding 1 Tbs. of Agar Powder to the mixture (while still in the blender), did a remarkable job of taking the cashew cream cheese to the next level by thickening the consistency. The perfect schmear for a gluten-free, allergen-friendly bagel! 😀
Time to announce the two winners of a FREE copy of Carol Fenster’s Cooking Free: 200Flavorful Recipes for People with Food Allergies and Multiple Food Sensitivities Cookbook!
I used the random number generator to pick the two lucky recipients and they are:
#95 Heather Marie and #88 Mary Kimball
Congratulations ladies!! I will email you shortly for your shipping information. 😀
Lastly, I hope you all have a wonderful weekend and I will be back on Monday with a new product review and a giveaway!
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