Creamy dairy free ranch dressing gets an upgrade from chipotle pepper. Tangy, spicy, dressing perfect for salads, cruditès, dipping or drizzled over roasted veg
Ingredients
1 cup
Cashew nuts, raw
((soaked in hot water 30 minutes; overnight in cool water))
2/3 cup
Almond milk, unsweetened
2 tsp
Lemon juice
1 clove(s)
Garlic
(peeled)
1/2 tsp
Salt
1 chile
Chipotle chiles in adobo sauce
1/4 tsp
Onion powder
1 tsp
Apple cider vinegar
1 tsp
Maple syrup
1/2 tsp
Chipotle seasoning
(or chilli powder)
2 tbsp
Dill, fresh
(minced, or 2 tsp dried)
Instructions
Soak cashews in very hot water for 30 minutes. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).
Drain and rinse cashews, then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond "buttermilk," garlic, salt, pepper, onion powder, vinegar, maple syrup (optional), ground chipotle chile, and dill. Blend on high for 1-2 minutes or until very creamy and smooth, stopping to scrape down sides as needed.
Taste and adjust flavor as needed, adding more salt to taste, ground chipotle or adobo sauce for heat, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.
Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.
Enjoy on salads or with roasted vegetables, wraps, cauliflower wings, or pizza! Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month (though best when fresh).
