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Creamy Chipotle Dressing, Non-Dairy

Z Donny

"This delicious, creamy dressing is non-dairy and gluten-free. My meat-and-potato husband loves it on his grilled chicken, steak, and spread on his burgers. I love it as a substitute for mayonnaise in tuna sandwiches. This will be spicy! If you omit the adobo and chipotle, this makes a great recipe base for other creamy dressings. Rice milk can be used for the soy milk. Use your favorite fresh herbs in place of the dill. You can make sauce thinner with the addition of more soy milk."
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5 m servings 50 cals
Original recipe yields 8 servings (1 cup)

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  • Prep

  • Ready In

  1. Blend tofu, soy milk, olive oil, lemon juice, honey, garlic powder, salt, cumin, and black pepper in a blender until smooth. Scrape the sides of the blender with a spatula as needed. Add chipotle peppers and adobo sauce a little bit at a time and blend into the sauce, tasting after each addition until you meet the level of spiciness you desire.
  2. Transfer sauce to a bowl. Stir dill into the sauce to serve.

Nutrition Facts

Per Serving: 50 calories; 4.3 g fat; 2 g carbohydrates; 1.5 g protein; 0 mg cholesterol; 87 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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I made this to use as a salad dressing and it turned out great! I didn't have soy milk on hand so I used the 2% milk that I did have. Two tablespoons didn't seem to be enough to get mine to blen...