Plant Based Cashew Chipotle Dip. Easy and Amazing!
Stop. Everything. And make this Chipotle Dressing. It’s everything I dreamed of- and took under 10 minutes. A hearty salad for the Mister who is diggin it! Thick enough to be a dip and stay on your carrot stick. I just want to eat it with a spoon. My “drizzle” attempt did not come out cookbook picture worthy but keepin’ it real and posting. You can double or halve easily.
Chipotle Dressing (vegan, low fat, raw…amazing)
1c cashews, soaked 1 to 6 hours or skip it
1c zucchini (perfect use for the core after making zoodles)
3 garlic cloves
Whole lemon, peeled
2TB apple cider vinegar
2 chipotle peppers in adobe sauce
Optional: 1/2tsp salt or Dulse flakes
1/3c dehydrated tomatoes (raw if dried under 108 degrees)
Throw in high speed blender-love my Vitamix. Blend till smooth. Boom. Try not to eat it all tonight. Substitution ideas- celery in place of some cashew or zucchini. Sunflower seeds in place of some cashews. I’m trying all zucchini in place of cashews next. Any tweaks you would add?
If I can help clarify anything, please feel free to ask about it in the Comments section; I’m glad to help. Note, too, that this post contains some affiliate links to services and products that I use and love!