Need help with my ranch dressing!

[rawererin]

Ok, I got the seasoning down and all, so it agrees with my tastebuds but I used macadamia nuts and noticed that when I put the dressing on my salad I could taste or rather feel the pulpy texture, should I strain this?

[Nani]

ooo...I have had the same issue. It kinda comes out gritty. I have even used cashews and have had the same effect. :rolleyes:

I can't wait to read the responses. :) I used to loooove s.a.d. ranch dressing and haven't had a good replica in a lonnng time.

[MiahTay]

Hmmm ... well, I use a vitamix and it's not gritty. However I'm going to assume you aren't using a vitamix and my only suggestion would be to pre-soak your nuts to soften them up a bit before blending. Best of luck!

Blessings,
Heather

[RawKnitster]

My fav is using half cashews and half macadamia, soaked together for at least a couple hours, or even overnight in the fridge.

[rawererin]

I'm using a Blendtec and I soaked my nuts so they were plenty soft, when I've made macadamia milk before I have noticed that there is a little pulp unless I strain it so it's totally smooth, but can I strain something this thick?

[lsadeseyens]

maybe through a metal strainer, and stirring it with a spoon to press it through the strainer. I'm not sure a nut milk bag would work for something this thick.

[Lady Green Jeans]

You can strain the pulp from the nutmilk before you start your dressing recipe or push it through a medium sieve with the back of a spoon maybe. I'd probably try the first option first.

Good luck. Never really a ranch dressing fan but see the appeal.

[MiahTay]

I can't imagine straining my ranch dressing and it really is never in the form of "milk" ... WAY too thick. So ... have you tried it with just cashews? They are maybe a softer nut? I don't know. I haven't used macs (too expensive for me) but when I use cashews I don't get grit.

Blessings,
Heather

[rawererin]

I guess I'll have to try cashews then, thanks for the ideas guys!