The best and easiest vegan chipotle dressing EVER!


Your new favorite salad dressing is here! No more expensive cashews, no more overnight soaking and no added oil! That’s my kind of dressing! I’ve been on a plant-based whole foods diet for almost two months now and I feel great! My experiences with it have been fantastic, however so many recipes call for expensive ingredients and overnight preparation. I love cashews and if I could afford them I would buy them a lot more, but there are great and delicious alternatives out there at a fraction of the cost! (Trader Joe’s sunflower seeds are less that $2)

This dressing has blown me away and it is definitely my go-to salad dressing from now on.


  • 1/2 a cup of raw sunflower seeds
  • 1 clove of garlic
  • Juice from 1 lime (or lemon)
  • *2 chipotle peppers (in adobe sauce)
  • 1 tablespoon of tahini
  • 1/4 of a cup of almond milk (or other non-dairy milk)
  • 1/4 to 1/2 a cup of water
  • A pinch of salt
  • A pinch of sugar

*I like my dressing spicy, use less if you wish for a milder dressing. In my opinion though, the tangy lemon juice really helps to cut through the spice.

In a food processor blend the sunflower seeds for about 2 minutes. You want them to be in a fine powder, at the stage right before they turn into sunflower seed butter. Add the lemon juice and almond milk and blend until combined. Add the peppers, tahini, salt and sugar and blend until the dressing has a smooth consistency. Now here is where you decided how thick you want your dressing. For a dip like consistency you may not need to add any water, but for a dressing I usually add about 1/4 of a cup of water, maybe a splash more.

Store in the refrigerator in a sealed jar/container.

This tastes great in a tortilla wrap with arugula, lettuce, carrots, celery and cucumber and would be so great in vegan Baja style tacos (recipe coming soon I think!). Yum



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