Creamy Chipotle Dressing, Non-Dairy

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.

• Preparation Time: 5 mins
• Total Time: 5 mins
• Calories: 50 Calories

Ingredients

• 2 tablespoons lemon juice
• 1 pinch ground black pepper
• 2 tablespoons olive oil
• ¼ teaspoon garlic powder
• 1 teaspoon honey
• 1 pinch ground cumin
• 2 tablespoons soy milk
• 2 teaspoons chopped fresh dill
• ¼ teaspoon salt, or to taste
• ½ cup soft tofu
• 1 canned chipotle peppers in adobo sauce, or more to taste
• 1 teaspoon adobo sauce from chipotle peppers, or more to taste

Recipe Instructions

Step 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.

Step 2

Transfer sauce to a bowl. Stir dill into the sauce to serve.