One of the biggest stumbling blocks I encountered after making the decision to severely reduce the amount of oil I used in cooking and baking was how to make salad dressing. I was completely stumped. Red wine vinaigrette with copious amounts of olive oil had been my go-to dressing. For ideas I turned to Ann Esselstyn’s recipes in Prevent and Reverse Heart Disease. They filled the gap, but I wasn’t thrilled with them; I needed a whole heck of a lot more flavor. Adding nuts to a basic oil-free dressing created that nice, creamy richness I craved and took the edge off of the tang of vinegar. From there it was just a matter of adding my favorite flavors.
Sweet and Tangy Green Chile-Chipotle-Cilantro Dressing [Vegan]
Serves
2 cups
What Ingredients Do You Need To Make Sweet and Tangy Green Chile-Chipotle-Cilantro Dressing [Vegan]
- 1/4 cup apple cider vinegar
- 1/2 cup water
- 1/2 cup lager beer
- 1/2 cup cashews
- 1/4 cup pepitas
- juice of 1 lime
- 2 oz. chopped green chiles
- 1 tsp. cumin
- 1/2 tsp. Chipotle Tabasco
- 1/8 tsp. chile powder
- 1/8 tsp. coriander
- pinch salt & black pepper
- small handful of cilantro
- 1 small nub of fresh turmeric
- 1 clove garlic
- 1 date
How To Make Sweet and Tangy Green Chile-Chipotle-Cilantro Dressing [Vegan]
- Combine all ingredients in a blender and process until very smooth.
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Condiment
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About The Author
Annie Oliverio
See My RecipesAnnie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.
Yummy! Looks great. I love cilantro!
I should just hole up for a week & make all these dishes. Then hole up for a month more & eat them