Creamy Chipotle Ranch Dressing
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Makes about 2 cups
10.5 ounces of Mori-Nu Silken firm low-fat tofu (or take out 4 tablespoons from the package & use it to make my Enlightened Lemon Tahini Dressing to top Chickpea & Spinach Burgers!)
1/2 tsp. nutritional yeast
2 tablespoons drained capers
1 tablespoon fresh lemon juice (I wanted this to be easy, so I used Santa Cruz's bottled organic real lemon juice) Note: I bet lime juice would be good, too!
1 1/2 teaspoons agave, or brown rice syrup
1 tablespoon apple cider vinegar
1 dried chipotle (I found this at my regular grocery store--if you're "heat"-sensitive, start with a half, & then add more.
3 tablespoons of chopped shallots (I've really grown to love this delicate onion-like veg)
1/2 teaspoon of salt (or not)
1/2 teaspoon of chili powder
1/4 teaspoon of paprika (I think this is for color---I also made it with smoked paprika, which makes it spicier--but we liked it that way. But, I'm just warning you....)
1 fresh garlic clove, minced
Put everything into your blender or Vita-Mix and blend until it's all smooth. Taste it--and adjust the seasoning. If you don't like things too hot, use less chipotle to start, taste, and then add more
This dressing keeps in the refrigerator, covered well, for a week. Serve chilled.
Here's a link to the recipe for the Healthy Librarian's Double Bean Taco Salad with Creamy Chipotle Dressing
Healthy Librarian's/Candle Cafe
Creamy Chipotle "Ranch" Dressing 1/4 cup servings
Serving Size: 1 serving
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