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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]

$2.99
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Serves

2 cups

Ingredients You Need for 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 Prepare Sweet and Tangy Green Chile-Chipotle-Cilantro Dressing [Vegan]

  1. Combine all ingredients in a blender and process until very smooth.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

    Discover more recipes with these ingredients

  • Condiment


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About The Author

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Annie Oliverio

See My Recipes

Annie 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.

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