Original Rice Cream Salad Dressing
A velvety creamy salad dressing that doesn’t require gum powders or other thickening agents, plant milks or dairy-free cream cheese or sour cream! A rich mouth-feel that one wouldn’t expect coming from rice! A true delight. Easy to make. Comes out perfectly every time!
Makes 1 cup
1 c. RICE CREAM
1/3 c. white vinegar
1/2 t. salt
1 T. grape seed oil
2 t. vegan yeast aka nutritional yeast
2 t. sugar
1/2 t. dry mustard
1/2 t. fenugreek powder
1/2 t. turmeric
1/2 t. cream of tartar
1/4 t. white pepper- fine grind (or use black if you don’t have white)
tiny sprinkle red cayenne pepper
salt to taste
In blender container combine RICE CREAM and vinegar. Pulse till combined. Then blend on high speed, scraping down insides of container with spatula, till ultra creamy.
Add salt and oil, then blend again till creamy.
Add remaining ingredients, a few at a time, blending till creamy each time.
Transfer to covered container or jar and refrigerate till ready to use.
Dressing thickens further when refrigerated.
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