Xanthan gum is a thickening agent found in commercially prepared products such as ice cream and salad dressings. It works similarly to gelatin when used in home recipes and is great for thickening and stabilizing nondairy dishes such as soymilk and rice milk sauces, soups and ice cream. Xanthan gum is perfect for preparing foods for individuals who suffer from allergies or who have certain food restrictions that exclude dairy foods, eggs or soy from their diets. Xanthan gum is readily available from most health food retailers.
Try this quick and easy-to-prepare creamy ranch salad dressing that is high in protein and vitamin C, but low in fat and completely dairy-free. Blending a little bit of oil into the xanthan gum before you add other ingredients will produce the best texture and taste in any dishes calling for the gum. The mixture will actually impart the same depth of flavor and richness that would have otherwise been provided by using butter, eggs or cream. Work quickly, and don't attempt to blend xanthan gum by hand. If you don't keep it moving in a blender, it will form lumps and become gummy right away.
Instructions
1. Empty two 12.3-oz. packages of firm light silken tofu into a colander and drain it very well. Thaw a 12-oz. package of frozen raspberries and drain them.
2. Put the tofu and the raspberries in the blender and process until thick and smooth. Empty the mixture into a mixing bowl, set it aside and wash and dry the carafe.
3. Combine 2 tbsp. of coconut oil with ½ tsp. xanthan gum in the blender, and mix very well.
4. Pour in ½ cup of maple syrup, 1 ½ tbsp. lemon juice, ½ tbsp. red wine vinegar, 2 tbsp. agave nectar and ½ tsp. salt. Blend well.
5. Add the tofu and raspberry mixture. Whip for about 45 seconds or until smooth.
6. Taste the salad dressing and add more salt and agave nectar to taste, if necessary. Add lemon zest, chopped nuts, coconut flakes or fresh herbs to taste, if desired. Chill for about ½ hour before serving.
Tags: agave nectar, salad dressing, very well
