We recently discovered that our little guy is somewhat lactose sensitive. It was the same with our first son.
After he ate he would just scream for hours while having terrible gas (among other things). We switched him to soy formula for a few days to see if that would help any, and sure enough – everything was dandy! The only problem is that I really don’t like the idea of having to keep him on formula. So, the only other option was to go dairy-free myself.
This decision was a hard one for me because I love me some cheese. And ice cream.
But, in the whole scheme of things, I knew this decision would only impact me for a few months, it’s the best thing for Shiloh, and it can’t hurt the diet any!
I thought going dairy free would be the most difficult when it came to my favorite desserts, but it really hasn’t been that bad. My biggest problem has been in the salad dressing department. Luckily, I found a great ranch dressing recipe that I tweaked a bit to work for me.
Fortunately for me, the little guy just seems to be lactose sensitive which means that I just have to stay away from things that are mostly dairy (ice cream, cheese, milk, etc). So I made this recipe easier by utilizing pre-made Hidden Valley ranch powder which does contain some dairy. Check out the original recipe to make a completely dairy-free ranch dressing.
1/3 C. Coconut Milk
1 tsp. Apple Cider Vinegar
1 C. Mayonnaise
1 Tbsp. Hidden Valley Ranch Dressing Powder
Combine the coconut milk and vinegar and let sit for approximately 10 minutes to let the milk “curdle.”
(Don’t worry – because of this step, the dressing doesn’t end up tasting like coconut).
Once your milk mixture is ready, add it to the mayo and ranch powder and mix well.
I like to use my immersion blender to combine the ingredients, but you can use a whisk or spoon also.
Pour into a mason jar (or other container) and refrigerate.
I love how simple this recipe is. It’s easy for a busy mom to make, and it’s delicious!
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