I love creamy salad dressings! There, I said it. Somehow just a sprinkling of vinegar doesn’t cut it for me…I need something that will stick to the leaves and not burn my lips. Chia seed dressings are great because they help get your dressing to stick to stuff however I still love creamy…but I don’t want loads of fat from too many nuts, no dairy, or chemicals in the low fat stuff.
A great trick is to use peeled zucchini instead! Yep…you read it right..peeled zucchini instead of too many nuts. Here is the perfect low fat vegan recipe for a creamy salad dressing that you can use to
shovel down eat loads of greens without feeling deprived.
Think of this recipe as a good way to get an idea by starting with the basic nut/zucchini/acidic combination then play around with the other stuff you add to it. I wanted something with a tangy, robust flavour because I also find (for me) that it’s best to do something new rather than try to mimic what I used to love…less chance of disappointment if it doesn’t taste the same.
Tangy Chipotle Dressing/Dip
2 med zucchini, peeled
1/3 c raw cashews, soaked
Juice of 1 lemon
2 T apple cider vinegar
1-2 T nutritional yeast
1 tsp garlic powder
2 tsp onion powder
½ tsp chili powder
¼ tsp chipotle flakes
2 roasted red peppers
Blend until creamy in the Vitamix.
If you want to jazz it up you could throw in some chopped parsley, chopped green onion or even finely chopped tomato!
Makes 2 cups salad dressing