dressings and sauces

Dairy-Free Cream of Chicken Soup Mix

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Longtime readers (or anyone who knows me) may remember that I am a recovering cream of soup addict. I love creamy, unhealthy, church-potluck casseroles. Growing up I always chose my great-aunt’s Chicken Divan casserole for my birthday dinner. 

We went without creamy sauces for a few years post-dairy allergy diagnosis. Then I tried some of the prepackaged ones with some success. Cost and availability were still barriers, though. 

Then I dairy free-ified Mary Ostyn’s Cream of Anything Soup Mix from Family Feasts for $75 a Week. And the casseroles reappeared in the house and the people were happy and the angels sang.

What’s your favorite cream-of-soup-using recipe?

Dairy-Free Cream of Chicken Soup Mix
A versatile, shelf-stable, dairy-free cream of soup mix.
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Ingredients
  1. 3 cups powdered soy milk or other dairy-free powdered milk
  2. 1 cup cornstarch
  3. 1 cup dairy-free, MSG-free powdered chicken bouillon (I like Orrington Farms)
  4. 2 Tablespoons onion powder
  5. 1 teaspoon dried thyme, crumbled
  6. 1/2 teaspoon dried basil, crumbled
  7. 1/2 teaspoon black pepper
Instructions
  1. Combine all ingredients in a large bowl.
  2. Store in a tightly-covered airtight container for up to one year.
To make soup
  1. Combine 1 1/4 cups water and 1/2 cup soup mix in a medium saucepan.
  2. Mix well.
  3. Bring to a boil and cook until thickened, about 2 to three minutes, whisking constantly.
Notes
  1. You can add minced celery, mushrooms, or cooked shrimp to make other cream of flavors, although I usually don't bother and just use the basic mix in any recipe.
  2. Orrington Farms also makes a vegan chicken broth bouillon.
  3. This soup doubles as a quick, creamy gravy.
Adapted from Mary Ostyn
Adapted from Mary Ostyn
No Whey, Mama http://nowheymama.com/

Dairy-Free Ranch Dressing; also New Blog Home

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Welcome! I made the leap to a new blog. Things are still under construction around here, but I didn’t want to wait anymore to get going.

This recipe is for our favorite Ranch dressing, adapted from Family Feasts for $75 a Week. A container of it is in the fridge at all times. (See also: Ken’s Steak House Honey Mustard.) The dairy eaters in our family prefer it to store-bought ranch. (I haven’t cracked the code on homemade Ken’s Honey Mustard yet.) Though thick like a Ranch dip, it is great on salads as well as with vegetable sticks. And I don’t know about you, but I could certainly use some vegetables after all the holiday eating!

 

Dairy-Free Ranch Mix and Ranch Dressing/Dip
Dairy-free Ranch mix with an additional dressing/dip recipe
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Cook Time
10 min
Cook Time
10 min
For the mix
  1. 10 saltines
  2. 3/4 cup dried parsley flakes
  3. 1/4 cup minced onion
  4. 1/4 cup onion powder
  5. 1/4 cup garlic powder
  6. 1 tablespoon dillweed
For the dressing/dip
  1. 1 tablespoon Ranch Dressing Mix
  2. 1 cup mayonnaise
  3. 1 cup dairy-free sour cream, such as Tofutti Better Than Sour Cream
For the mix
  1. Combine all ingredients in a food processor, and process into a fine powder.
  2. Store in an airtight container for up to 6 months.
  3. Makes 2 cups of mix.
For the dressing/dip
  1. Combine all ingredients until smooth and well blended. Refrigerate until ready to serve.
  2. Makes 2 cups of dressing/dip.
Adapted from Family Feasts for $75 a Week
No Whey, Mama http://nowheymama.com/