Vegan Chipotle Ranch Dressing
🇺🇸 United States
Ingredients
- 1 cup raw cashews, soaked in hot water 30 minutes (or overnight in cool water)
- 2/3 cup unsweetened almond milk
- 2 tsp lemon juice
- 1 clove garlic, peeled
- 1/2 tsp sea salt, plus more to taste
- 1 chipotle pepper in adobo sauce
- 1/4 tsp onion powder
- 1 tsp apple cider vinegar
- 1/2-1 tsp maple syrup, optional
- 1/4 tsp ground chipotle chile, plus more to taste
- 2 Tbsp fresh minced dill (or 2 tsp dried)
Steps
- Soak cashews in very hot water for 30 minutes.
- While cashews soak, combine almond milk and lemon juice in a bowl and set aside to curdle, making a vegan buttermilk.
- Drain and rinse the cashews, then add them to a blender with the buttermilk, garlic, salt, chipotle pepper, onion powder, vinegar, maple syrup, ground chipotle chile, and dill.
- Blend on high for 1-2 minutes until very smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning, adding more salt, chipotle or adobo sauce for heat, maple syrup for sweetness, lemon juice or vinegar for acidity, or garlic and herbs as desired.
- Serve immediately at room temperature, or refrigerate 3-4 hours to chill and thicken. Thin with more almond milk or water if needed.
- Store covered in the refrigerator up to 5-7 days, or freeze up to 1 month.
Notes
Great as a dip for vegetables, or as a dressing for salads, wraps, or grilled corn.
Source: minimalistbaker.com