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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]
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]
- Combine all ingredients in a blender and process until very smooth.
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