Ranch Dressing

Weekly Recipe: 

1/2 cup rice milk

2 teaspoons freshly squeezed lemon juice

1 small clove garlic, finely minced or pressed

1 tablespoon finely chopped fresh parsley

1 tablespoon finely chopped celery leaves

3/4 cup vegan soy-free mayonnaise

1 teaspoon Dijon mustard

1/4 teaspoon xanthan gum

1/4 teaspoon salt

Freshly ground pepper

In a small bowl, combine the rice milk with the lemon juice. In a blender or mini chopper, combine the garlic, parsley, celery leaves, vegan mayonnaise, and mus­tard. Pulse a few times. Add the rice milk mixture, and pulse. Add the xanthan gum and blend well. Add the salt and pepper to taste and blend until rich and creamy. You will have about 1 1/4 cups. Store in the fridge in an airtight container for up to a week. Source: Allergy-Free and Easy Cooking by Cybele Pascal