It’s a sad, but true story. Grab some tissues.
Truth: We rarely have salads at our house (maybe twice a year?), because I have yet to find a dressing my son can have.
Not only can he not have wheat, dairy and eggs…but he can’t have mustard. So, that cancels out any store-bought vinaigrette I’ve yet to find.
Getting kids to eat salads is hard enough, without something delicious to dip or drench their veggies in.
I’d kind of given up on salads. I’d mourned and said my goodbyes.
But, the other day, my friend gave me this awesome bounty from her garden. I was in heaven!
All of the crisp veggies were demanding ranch–after all, it’s the American thing to do and I don’t want to be unpatriotic. This was the push I needed; I took the plunge and thought, “Today is the day! I will figure out how to make a ranch that works for Carter.”
I never have fresh on hand, and wanted something anyone could make up in a jiffy. I was so pleased with the zesty punch this packed, even for using dried herbs.
I see a lot more salads in our future!
Dairy-Free, Egg-Free “Buttermilk” Ranch (Top 8 Free, Too!)
Heavily adapted from Our Best Bites
1 and 1/4 C vegan mayo (We use Hampton Creek “Just Mayo”)
1/2 C rice milk + 1/2 Tablespoon of apple cider vinegar (This becomes your “buttermilk”)
1/4 t white vinegar
1 t parsley
1/8 t dill
1/4 t garlic powder
1/4 t onion powder
1 1/2 t dried chives
First, combine the rice milk (be sure to use original and not flavored) and apple cider vinegar. Let sit so it can “sour” and become “buttermilk” for at least five minutes.
Next, combine the rest of the ingredients and stir. Then, whisk in the “buttermilk” until combined. Or, you can put it in a jar and shake it.
*Note, this gets better as the dried herbs work their magic! So, if possible make it the day before you plan to use it. And, you can make it runnier if you like a thinner consistency by using less mayo, or adding more “buttermilk” mixture.*
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