Chipotle Ranch Dressing
Servings: 2
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
Ingredients
- ¾ cup raw cashews
- 2 tbsp lime juiced
- 1 lime zest
- 1 tbsp canned chipotle pepper in adobo sauce
- 1 tbsp cilantro fresh
- ½ tsp cumin ground
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp dillweed dried
- ¼ tsp sea salt, unrefined
- ¼ tsp black pepper, ground ground
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.
Nutrition
Calories: 291kcal, Carbohydrates: 21g, Protein: 9g, Fat: 21g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Sodium: 394mg, Potassium: 387mg, Fiber: 4g, Sugar: 4g, Vitamin A: 417IU, Vitamin C: 12mg, Calcium: 40mg, Iron: 4mg