Eggless mayonnaise and non-dairy egg free Ranch salad dressing

Ok, these actually work.  I don't know if I'd eat this mayo on a sandwich, but then again, I don't eat sandwiches!  I used the mayo as a component for the ranch dressing.  The Ranch worked very suitably for Chicken Salad Sandwich Pizza Thingies from one of my Extreme Lo-Carb books.  We topped them with pre-shredded Pecorocino Romano.


Eggless (egg free) Mayonnaise


Blend on high speed in a blender container until frothy


4 tablespoons ground flaxseed
1/2 cup filtered water


Add and continue blending


3 tablespoons lemon juice or apple cider vinegar 
1 teaspoon paprika
1 teaspoon dry mustard
1 teaspoon salt
1 pinch of chipotle pepper or cayenne (ground)
1/2 packet Truvia


Add slowly while the blender is running


2 tablespoons olive oil
4 tablespoons canola oil


(I originally used all olive oil, but the taste was way too strong!)


Chill and use for mayonnaise.




Non-Dairy, Egg Free, Ranch Salad Dressing


Using a large bowl and a whisk, whisk together


1 cup Eggless (egg free) Mayonnaise (see recipe above)
1/2 cup goat milk (or rice milk) plus 1 teaspoon vinegar, allowed to rest about 5 minutes
1 teaspoon dried chives
1 teaspoon dried parsley
1 teaspoon dried dill weed
1 teaspoon garlic granules or powder
1 teaspoon onion powder
1 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 packet Truvia
1/4 cup goat milk (or rice milk)


Use as for Ranch Dressing or as a dip.  Store covered and refrigerated for about a week.


I hope these help some folks.  Let me know what you think and if you make any changes :)


Blessings,
Sharron

Cashew Mayonnaise Dressing -- Egg, soy and dairy free and a good Mock Potato Salad

I am not the original source for cashew mayonnaise.  I've seen recipes on several vegan sites, which I find quite interesting, as I'm certainly not vegan!  However, with my allergies, I guess it is a good fit.  This mayo has no eggs or soy in it.

Cashew Mayonnaise (Egg Free Mayonnaise)

1 cup raw cashews, soaked for a couple of hours in filtered water, then drained
1/2 teaspoon paprika
1/2 to 1 teaspoon garlic granules
1/2 teaspoon sea salt
1 teaspoon onion powder
3 tablespoons lemon juice or apple cider vinegar
1/3 cup olive oil
2 to 4 tablespoons water, as above

Blend the cashews and seasonings in a blender container on medium speed until they are smooth.  Gradually add the lemon juice, olive oil and enough water to make the dressing smooth.  Store in the refrigerator.

I used the mayonnaise above as a base for a really yummy cauliflower salad.

Mock Potato Salad
Egg, dairy, wheat and soy free!  Plus, no potatoes.

2 cups chopped cauliflower
1/3 cup chopped dill pickle
3 tablespoons minced onion (fresh) or 1/2 tablespoon dried
1/3 cup diced celery
~1/2 cup cashew mayonnaise (above)
1 tablespoon dijon or brown mustard
1/4 teaspoon seasoning salt (like Adobo)
1/8 teaspoon lemon pepper
1/4 teaspoon parsley flakes
1/8 teaspoon paprika

Cook the cauliflower in water over medium high heat until just tender, about 5 minutes.  Drain it and rinse it with cold water.  Mix the remaining ingredients together in a mixing bowl, except for the parsley and paprika. Add the cauliflower and mix well.  Taste and adjust seasonings as necessary.  Put the salad into a serving bowl and sprinkle with the parsley and paprika.  Chill until ready to serve.  Makes about 4 servings.

cSharron Long and Adams Media Corp. all rights reserved