I love creating dips and dressings that are quick and can be used on a variety of dishes. This vegan chipotle ranch dressing is exactly that recipe! Originally created as the dipping sauce in my avocado fries, this condiment is fast becoming a staple in my fridge.
Equipment
food processor
Ingredients
¾cupraw cashews
2tbsplimejuiced
1limezest
1tbspcanned chipotle pepper in adobo sauce
1tbspcilantrofresh
½tspcuminground
½tspgarlic powder
½tsponion powder
¼tspdillweeddried
¼tspsea salt
¼tspblack pepperground
Instructions
Soak cashews in enough water to completely cover them for 30 minutes up to overnight. Drain and rinse cashews. Transfer to a food processor.
Blend pre-soaked cashews with remaining ingredients until smooth. If needed, add 1 tsp of water at a time until mixture is able to blend fully.
Transfer to an airtight container and refrigerate until ready to serve. Store 2-3 days.
Notes
To make this spicier, add more chipotle peppers.
If making as a dip, try to keep it as thick as possible. If making as a dressing, feel free to add a bit more water to make this easily pourable.
This can be frozen in an ice cube tray then thawed as needed.
To make this in a blender, triple the recipe. This will give your blender enough volume to blend well.