View Full Version : thicker dressing
09-15-2005, 03:06 PM
Is there a way to make my italian dressing more thick and creamy? I was thinking of adding nuts or avacado. does anyone have any suggestions or anything theyve tried that worked?
09-15-2005, 03:22 PM
I tried adding Miso and mac nuts. And I got a really good raw version of thick, chunky blue cheese.
09-15-2005, 05:11 PM
For using the same ingredients, you can make it more-thick by placing all ingredients ( but not the oil !!) in your food processor, turning on to medium or even high. Taking your oil, slowly ...and I mean... s l o w l y drizzle it down the open tube while the machine is still running. This will thicken up the recipe immediately.
You can thicken up almondaise this way - it resembles hydrogenated mayonaise - but it's done in the processor. :)
09-15-2005, 07:11 PM
Also, to thicken up mayonaise, almondaise, dressing etc, you make sure ALL ingredients are room temperature when you mix it all together.
Also, soaked cashews added, will firm anything up.
They firm even more once refridgerated and left for a while.
A soupy cashew/water mixture will firm into cream cheese in about 24 hours.
Even without fermentation.
09-16-2005, 05:03 AM
I put some pine nuts in my coffee grinder one day to chop them up, but instead they came out as pine-nut-butter. It's really smooth and creamy with a good taste, and I've added it to salad dressings with good results!
09-16-2005, 03:21 PM
I add seeds and/or nuts to my dressings. I use a different combo every day.
Flax seeds (in small amounts, usually to thicken a bit or it will become a nauseating goopy-gloppy-eggy-slimey texture) (Good as a sprinkling on top of salad though :)
If you keep some soaking in the fridge at all times, it's easy to rotate
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.