I try to be a good wife and mother and devote my time with my family strictly to them. I only write posts and things when little man is sleeping either during naptime or in the morning or evening and when the hubby is busy with school work. And then during that time I only let myself write posts when all my household duties are taken care of (cleaning, cooking, dishes, laundry etc you get the idea). To me, if my home falls apart because of time spent online I have truly failed indeed at my favorite and most important job. In life there are seasons, and we happen to be in one that demands my time, a lot. So when it’s been a while just know that I am still here, loving and thinking of you, but trying to do a million other things as well.
We really needed a dairy free version of Ranch Dressing especially when the little man decided that: 1. Dipping food is the second coolest creation ever; and 2. Ranch Dressing is so amazing that he will eat it plain. (True story). So I started scouring the internet trying to find a recipe that we could use to make some ranch. Trouble is all of those recipes that I found are made with a soy alternative and that didn’t work for me (and I suspect the little man too) because I am allergic to that, too. Fun right? So then I had the idea to just try to make it with the dairy substitutes we already use. Right now we are currently using either unsweetened or original almondmilk and original coconutmilk. We prefer to use the almondmilk for the ranch. Of course you could always make this into regular ranch, though we honestly can’t taste the difference, with soured milk or buttermilk (you would just leave out the lemon juice).
See we love this ranch, looks like it’s time to make more!
1 c Homemade Mayonnaise
1 1/2 tsp Lemon Juice, poured into a 1 cup measuring cup (leave out if using buttermilk)
7 1/2 tbsp Almondmilk, or pour the almondmilk into the cup containing the lemon juice until it reaches 1/2 cup
1/2 tsp dried Chives
1/2 tsp dried Parsley
1/2 tsp dried Dill Weed
1/4 tsp Garlic Powder
1/2 tsp dried Onion Flakes
TT fresh ground Sea Salt
TT fresh ground Black Pepper
1. Let the lemon juice and almond milk sit for 10 minutes.
2. Meanwhile, in a large bowl whisk together the mayonnaise, chives, parsley, dill, garlic powder, onion flakes, and salt and pepper. Add in lemon and almondmilk mixture.
3. Let rest for 30 minutes in the fridge, (lf you can stand not eating it by the carrot stick full) and enjoy!
*We do like to make this doubled because we eat so much of it!
Hope you enjoy this ranch recipe! What is your favorite salad dressing/condiment?
From my Family, to Yours..