Creamy Chipotle Dressing (Vegan)
This creamy chipotle dressing provides a bold flavor with the right amount of cream, spice, smoke and zest. You can use it as a dip with fries, as a salad dressing, as a sauce on sandwiches, or drizzle it on bowls, tacos, etc. This recipe is super versatile and absolutely delicious. It’s a much healthier option compared to what we eat in restaurants and find on shelves in grocery stores. And you can make it at home!
Trying out new ingredients and creating new recipes is my favorite activity in the kitchen. If you like smoky flavors as I do, then this recipe is most definitely for you. We will gather only a few ingredients. First, we’ll soak cashews overnight. Or, if we’re in a time crunch, we can quickly boil them for thirty minutes. Next, we’ll blend all the ingredients together until the sauce is creamy and smooth. It takes only a few minutes and tastes like the real thing.
I originally tried a sauce similar to this at Subway, and I remember really liking it at the time. Later, I found myself craving it, and so I created my own delicious, vegan version to have handy at all times. Nothing tastes better than homemade food. Give this a try!
This creamy chipotle dressing refrigerates for up to two weeks. Just give it a good shake before each use. It really is the ultimate dairy-free – and gluten-free – recipe. One of my family’s absolute favorites!
I encourage you to share your experience in the comments below if you tried this Creamy Chipotle Dressing or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Creamy Chipotle Dressing (Vegan)
Ingredients
- ½ cup Cashews
- Water to soak or boil
- ½ cup Soy or Almond Milk
- 2 tbsp Lemon Juice
- 1 tsp Agave
- 2 cloves Garlic medium
- ½ cup Chipotle Peppers with Adobo Sauce canned
- a pinch Smoked Paprika
- ¼ tsp Salt or to taste
- 1 tbsp Olive Oil
Instructions
- Soak cashews overnight or boil them over low-medium heat for 30 minutes or until soft. Remove from heat and drain out the water.
- In a food processor, blend together the boiled cashews, milk, lemon juice, agave, garlic, chipotle peppers with adobo sauce, smoked paprika and salt.
- While blending, drizzle olive oil until the mixture is smooth. This technique prevents the oil from separating from the dressing after blending.
- Adjust salt, pepper, lemon, and agave to taste. Store in a refrigerator for up to two weeks.
1 thought on “Creamy Chipotle Dressing (Vegan)”