Vegan Chipotle Ranch

Vegan Chipotle Ranch:

Ingredients

1. 
   

1 cup raw cashews (soaked in hot water 30 minutes, or overnight in cool water)

1. 2/3 cup unsweetened almond milk (or nut milk of choice)

2. 2 tsp lemon juice

3. 1 clove garlic, peeled

4. 1/2 tsp sea salt (plus more to taste)

5. 1 chipotle pepper in adobo sauce (or 1 tsp chili powder)

6. 1/4 tsp onion powder

7. 1 tsp apple cider vinegar

8. 1/2-1 tsp maple syrup (optional // or other sweetener such as STEVIA for no calorie)

9. 1/4 tsp ground chipotle chile (plus more to taste // or sub chili powder, NOT cayenne)

10. 2 Tbsp fresh minced dill (or 2 tsp dried)

Instructions

1. 
   

Soak cashews in very hot water for 30 minutes. While cashews are soaking, measure out almond milk and add lemon juice and set aside to curdle (this makes your vegan “buttermilk”).

1. 
   

Drain and rinse cashews, then transfer to a small blender (a blender is preferred over a food processor for achieving a smooth texture) and add almond “buttermilk,” garlic, salt, pepper, onion powder, vinegar, maple syrup (optional), ground chipotle chile, and dill. Blend on high for 1-2 minutes or until very creamy and smooth, stopping to scrape down sides as needed.

1. 
   

Taste and adjust flavor as needed, adding more salt to taste, ground chipotle or adobo sauce for heat, maple syrup for sweetness, lemon juice or vinegar for acidity, garlic for garlic flavor, or herbs for a more herbal flavor.

1. 
   

Use immediately at room temperature or refrigerate for 3-4 hours to chill. It will thicken in the refrigerator, so you can add more almond milk or water later on to thin if needed.

-Enjoy with vegetables, wraps, salads, roasted cauliflower rings; etc! Store leftovers covered in the refrigerator up to 5-7 days, or in the freezer up to 1 month (though best when fresh).