In this article, we find whether does ranch have dairy. We also give you the recipe for 5 non-dairy sauces that are both unique and delicious!
Does ranch have dairy?
Ranch dressing is considered a dairy product. Dairy products are defined as anything that’s produced from or contains the milk of mammals. Standard ranch dressing uses buttermilk as its base ingredient. Buttermilk is made from milk.
The original ranch dressing that was served at the Hidden Valley Ranch in Santa Barbara throughout the 1950s and the 1960s was mostly made from dry herbs and aromatics. To recreate the traditional recipe you can use garlic powder and dried herbs.
You make and store the seasoning as needed and then add dairy. And by dairy, I mean sour cream or mayonnaise and about a half a cup of buttermilk. You can even add buttermilk powder. Ranch dressing at its heart is dried herbs and buttermilk.
There are different recipes for it, but the most common are the ones that are made primarily from mayonnaise and sour cream in about a two to one ratio, respectively.
Other spices and flavorings (which are not set in stone) are generally added, which may include things like:
- Worcestershire sauce
- white vinegar
- cayenne pepper
- some brand of hot sauce
Dairy-Free Ranch Dressing
Commercial dressings are just one major spoiler to ruin your healthy salad. Well, most if not all are high in fat, sugar, and sodium. If you plan to eat a salad, avoid those dressings and prepare yours at home or if you eat in a restaurant ask for some olive oil and lemon!
Today we share this very healthy and very rich dressing.
What do you need?
-3/4 cup of almonds or cashews previously soaked for 8 hours
– 1/2 cup of natural water
– juice of 2 lemons
– 1 tbsp of organic apple cider vinegar
– 4 tbsp olive oil
– 4 tbsp maple or agave honey
– 1 small garlic clove
– 1 tbsp onion, minced
– 2 tbsp dried dill
– 1/2 tsp dried parsley
– 1 tsp sea or Himalayan salt
All the ingredients are put in the blender. Since everything is well blended, put in a glass container and store in the refrigerator.
This dressing can be used to:
- Dip with vegetable sticks (lunch for children)
- Spread on a sandwich
- For pasta
- For salads.
How to Substitute Dairy in 5 Traditional Homemade Sauces
Most traditional sauces contain ingredients of animal origin. Vegan cuisine allows us to find equally tasty alternatives. These are some:
- Russian dressing sauce
This American sauce is what is used for Reuben sandwiches. Russians call it “ketchunnaise” for the two main ingredients. Use it for your sandwiches or snacks, in small quantities, or to dip roasted vegetables.
- 1 cup of vegan
- ¼ cup ketchup
- 3 tablespoons horseradish paste
- ¼ onion
- 1 teaspoon Tabasco or other hot red sauce
- A pinch of paprika
- Salt to taste
- Beat the onion with the mixer (or grate it) until it is a paste.
- Mix it in a bowl with the rest of the ingredients until there is a homogeneous pink sauce.
- Store in the fridge until serving time.
2. Fritessaus sauce
It is the hollandaise sauce with which they usually serve French fries. Unlike mayonnaise, it has lower oil content and is slightly sweeter. I recommend it both for French fries and other vegetables (sweet potato, cauliflower, carrots, etc).
- 2 tablespoons cornstarch
- ½ cup of water
- ¼ cup vegetable drink (without flavors and sweeteners)
- ½ cup of some oleic sunflower oil
- 2 tablespoons lemon juice
- ½ teaspoon sugar (optional)
- 1 tablespoon mustard
- Approx. ¼ teaspoon salt
- First, dissolve the cornstarch in the water. Put it over medium heat stirring constantly and remove it when it thickens. Let it temper.
- Put this mixture together with the vegetable drink, sugar, mustard, and salt in the mixer glass or a glass for the mixer. Beat it while adding the oil little by little until it forms an emulsion.
- Add the lemon juice and whisk it all together.
- Taste it and add salt if necessary. You can add a pinch of turmeric to give it more color.
- Store it in the fridge until serving time.
3. Agliata sauce
An Italian sauce is based on garlic to accompany all kinds of dishes. If you don’t know what to accompany pasta with, use this sauce. If you also add a few pieces of smoked tofu, you will have an especially exquisite dish.
- 100 g of stale bread from the day before
- 4-5 tablespoons of apple cider vinegar
- ¼ cup of water
- 6 cloves of garlic
- 4 tablespoons of olive oil
- Salt and pepper to taste
- Cut the bread into small cubes and put it in a bowl or a container with the water and vinegar. Let it sit until it is soft.
- Beat the garlic with the blender until it becomes a paste. Drain the bread and add it. Blend it all adding the olive oil little by little until it forms an emulsion.
- Add salt and ground pepper and beat again. You can add a little vegetable drink (unsweetened) to make more sauce and with a smoother flavor.
- Store it in the fridge. It can be heated over low heat to serve it warm.
4. Garlic sauce
This Romanian sauce is especially delicious as an accompaniment to potato dishes. You can add more or less vegetable cream if we want a softer and more liquid sauce. For this version, I have done it with the blender, which will be much easier and there will be no large pieces of garlic (traditionally they are mashed in a mortar).
Also serve it as an accompaniment to rice (paella type), baked vegetables (cauliflower, sweet potato, romanesco, etc.) or grilled seitan.
- 5 cloves of garlic
- 150 ml of vegetable cream for cooking (soy, oatmeal, or rice)
- 3 tablespoons high oleic sunflower oil
- 2 tablespoons lemon juice
- Approx. ¼ teaspoon salt
- Peel the garlic and remove the nerve. Put them in the glass of the mixer or bowl to beat and blend until a cream forms.
- Add the salt, lemon juice, and cream little by little without stopping beating.
- Add the sunflower oil little by little as well to form an emulsion.
- Taste it and add salt if necessary.
- Caruso Sauce
Originated in Uruguay, this sauce is exquisite in pasta dishes. I leave you this vegan version that remains the same as the original.
- 200 ml of soy cream for cooking
- 1 1/2 cups unsweetened, unsweetened soy drink (or other plant drink)
- ¼ vegetable stock cube
- 3 tablespoons cornstarch (cornstarch) or tapioca
- 100 ml of water
- 200 g of mushrooms
- 50 g of semi-cured vegan cheese, strong cheddar, or similar
- 100 g of vegan sausage type ham (also serves type mortadella or even vegan bacon)
- 2 tablespoons vegetable margarine or olive oil
- Approx. ⅛ teaspoon of salt
- Chop the vegan cheese and the sausage and cut the mushrooms into slices. Brown the mushrooms and the sausage in a separate pan with the oil, just enough so that they take on color and aroma. Reserve it.
- In a saucepan or saucepan, mix the cream with the soy drink, the vegetable broth, and the salt and put it over high heat.
- When it comes to a boil, lower the heat to a minimum and stir well.
- Add the sausage and mushrooms and stir well.
- Add the vegan cheese and mix. Let everything cook together for a few minutes.
- In a glass dissolve the starch with the water and add it to the saucepan, stirring quickly. If you see that your sauce is too thick, you can add a little more soy drink and mix it well. Serve hot.
Usually, ranch sauce has dairy, because it is made with buttermilk or mayonnaise. However, there is a dairy-free ranch dressing as an alternative. If you follow our recipe you will find that it is easy to make and delicious.
If you have any questions, let us know!