Take your taste buds on a ride with the sweet and spicy combination of sweet potato fries and this protein-packed spicy dip.
Last week on a trip to California, I was able to try a new-to-me restaurant, Veggie Grill. Don’t worry, I’m not about to sing the restaurant’s praises for the entirety of this post. However, I do appreciate the fact that a vegan restaurant has expanded as it has and has wowed the taste buds of the masses – vegan or not. The trendy fast-casual, healthy dining experience is in an indication of a vegan takeover!
If you’re like me, you’ve enjoyed many a vegan dish at some amazing vegan restaurants. Veggie Grill is no different. One thing they definitely have going for them, is their Chipotle Ranch dipping sauce. So, upon our return I knew I needed to try to replicate that sauce. I’m not sure what they use for the base of the sauce, but I wanted to keep the base clean and simple.
This sauce is especially great with sweet potatoes but, can be used with anything from crispy breaded tofu to fajitas.
Chipotle Cashew Creme
- 1 cup soaked cashews
- 1/2 cup water
- 1 chipotle pepper in adobo sauce and 1/2 tsp adobo sauce
- 1 tbsp lime juice
- 1 tsp dried cilantro
- 1/2 tsp cumin
- 1/4 tsp each of garlic powder and onion powder
- 1/8 tsp paprika
- salt and pepper to taste
- Rinse cashews under cold water with a strainer or colander. Place cashews in a large bowl or container with enough water to cover the nuts. Let sit for 3-4 hours or overnight. (If soaking overnight, rinse once more using a strainer/colander, replace the water and store in the fridge.)
- Drain and rinse cashews.
- Place all ingredients in a blender* and start on low speed. You may need to add a little more water to the mixture and gradually increase the speed of the blender until the desired creaminess is reached.
*You’ll notice I don’t suggest using a food processor. The blender makes the sauce extra-creamy while the food processor just makes it lumpy.
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