Homemade Dairy Free Ranch Dressing Food
DAIRY-FREE RANCH DRESSING
This is a delicious dressing, especially for those who can't tolerate dairy! If you can eat dairy, feel free to substitute sour cream or buttermilk for the soy milk mixture. Or use low-fat or fat-free mayo and this can be very healthy! Prep time includes time to chill.
Provided by Kree6528
Categories Salad Dressings
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix lemon juice and soy milk and let sit for 10 minutes. (An easier way to think about the measurement is to pour 1 1/2 tsp lemon juice into a measuring cup and add soy milk until it reaches 1/2 cup.)
- In a large bowl, whisk together the mayonnaise, lemon juice and soy milk mixture, chives, parsley, dill, garlic powder, onion powder, salt and pepper.
- Cover and refrigerate for 30 minutes before serving.
Nutrition Facts : Calories 82.2, Fat 6.7, SaturatedFat 1, Cholesterol 5.1, Sodium 168.5, Carbohydrate 5.5, Fiber 0.1, Sugar 1.6, Protein 0.5
HOMEMADE DAIRY FREE RANCH DRESSING
Ranch dressing has always been my favorite, and this Homemade Dairy Free Ranch Dressing recipe is absolutely perfect!
Provided by Lisa Johnson
Categories Condiment
Time 15m
Number Of Ingredients 8
Steps:
- Pour apple cider vinegar into cashew milk. Let sit for 5 to 10 minutes to "curdle" and become buttermilk.
- In a bowl or jar, whisk/shake the together mayonnaise, pressed garlic, parsley, green onions, white wine vinegar, "buttermilk", and pepper
- Pour into container and store in refrigerator. Use within 7 days.
Nutrition Facts : Calories 129 kcal, Fat 14 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 123 mg, ServingSize 1 serving
DAIRY-FREE RANCH DRESSING (TOFU)
I am allergic to all dairy and miss ranch dressing so very much! Here is a version I came up with to satisfy my craving... Tastes almost like the real thing!
Provided by Some1sGrandma
Categories Salad Dressings
Time 10m
Yield 3 cups, 18 serving(s)
Number Of Ingredients 11
Steps:
- Put all ingredients into the blender except for the 2-3 tablespoons water.
- Blend on a slow speed and add the additional water a tablespoon at a time until using a rubber spatula you can get all to blend well until creamy and smooth.
- Put in a covered container or jar and refrigerate for several hours or overnight.
- Store refrigerated for up to 10 days.
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