Scroll to:
Scroll to:

VEGAN RANCH DRESSING

RECIPE DETAILS

Item ID: FR002

Batch Quantity: 1

Serving Size: 2

Serving Measure: TBSP

Serving Description: 2 tbsp or 1 oz

Nutrition Link: 80443

Food Category: Dressings, gravies, marinades, sauces

HACCP: CSAUC

HACCP Process Category: SameDay

Recipe Source: FRESH

RECIPE DETAILS

Item ID: FR002

Batch Quantity: 1

Serving Size: 2

Serving Measure: TBSP

Serving Description: 2 tbsp or 1 oz

Nutrition Link: 80443

Food Category: Dressings, gravies, marinades, sauces

HACCP: CSAUC

HACCP Process Category: SameDay

Recipe Source: FRESH

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Sourced by Danone North America

Whole roasted and minced garlic yields 50%

Preparation

1. Cut garlic in half across the equator. Wrap in foil and roast in a 350 oven for an hour until soft. Allow to cool before use.
2. In a blender, add soy milk and half of the apple cider vinegar. Allow to sit at room temperature for 5-10 minutes. This will become the “buttermilk” for the dressing.
3. In a separate bowl, add the garbanzo bean liquid, the other half of the apple cider vinegar, salt and pepper. Slowly drizzle in the oil and whip with an immersion blender until it thickens.
4. Remove garlic cloves from peel and mince.
5. In a clean bowl, combine all ingredients and mix well.
6. Refrigerate until ready to use.


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 142.76
Dark Green: 0 Milk: 0 Sat. Fat: 8.96%
Red Orange: 0 Grains: 0 Sodium: 61.25
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

Help The Lunch Box!

Please help us keep our tools & resources free for all users by registering here!

Thank you for signing up!

There was an error, please try again.