Low-Histamine, Dairy Free Ranch Dressing

When I learned my husband's low-histamine diet involved no citrus or citric fruits, and no vinegar (plus no dairy and about a million other things), my heart stopped. These were ingredients we used regularly. I took to Facebook, asking in support groups what people used for vinegar and citrus juice substitutes.

Crickets.

I graduated with high honors from culinary school. My thesis was on cooking for restaurant patrons with special dietary needs. I was determined to find a substitute for "tangy."

So far, my brainstorming has resulted in three ideas: quince juice (going to need some serious luck in acquiring said quinces), green apple juice (still need to try it, though a green apple vinaigrette sounds divine), and the lightning bolt that hit me tonight as I put away groceries: citric acid powder.

Image source: http://www.nutricity.com/content/images/thumbs/0001198_now_foods_citric_acid_5_lbs.jpeg

This baby caught my eye as I got into my baking cupboard. I use it as my dough conditioner for homemade breads, which I freeze.

Thanks to two friends with corn allergies, I knew that citric acid was usually derived from corn and corn sugar, not citrus fruits. A Q&A with Dr. Joneja (PhD, RD) resulted in this awesome recommendation: commercial citric acid is usually well-tolerated for individuals requiring a low-histamine diet!

That tang of buttermilk typically missing from dairy-free, low-histamine dressing recipes? Present and accounted for.

Now, nuts are typically off-limits as high-histamine food items, but cashews are well-tolerated by many (but not all) histamine-sensitive individuals, being a flower bud/fruit rather than a tree nut or legume. Only you know your body and your reactions, but this recipe was tolerated very well by my easy-reacting husband. This is vegan, too!

Low-Histamine, Dairy Free Ranch Dressing
1 cup raw, unsalted cashews (roasted are fine too; they just have a "toastier" flavor
Hot water to cover
1 teaspoon salt (plus more to taste after finishing)
Coconut milk or other non-dairy milk (I used coconut for the fat content), as needed (about 1/4 cup)
1 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon dried basil
1/4 to 1/2 teaspoon granulated garlic (garlic powder), as desired
1/4 to 1/2 teaspoon (or more--as tolerated and as tartness is desired) citric acid powder

Soak cashews overnight if using a traditional blender. Can be just a few minutes to a few hours if using a Vitamix or Blendtec. Puree until totally silky smooth. Add salt, and coconut milk to desired thinness. On a low, mixing speed, add herbs, garlic powder, and citric acid. Adjust seasonings and salt to taste, and serve. We drizzled over romaine and grilled chicken, and will be using it on fresh fish tacos later this week.


Image source: http://paleogrubs.com/wp-content/uploads/2013/11/paleoranchdressing.jpg