Since society (and the fact that I possess a basic sense of shame) prohibits me from eating Qdoba taco salads for every single meal, I’m trying to at least make my food at home reminiscent of that glorious bowl of goodness. First step: making a copycat creamy chipotle sauce. I prefer to use nuts instead of dairy, so mine is cashew-based. It obviously doesn’t taste quite like the original, but it’s smoky and smooth, and it’s good enough that I keep making it several times a week.
Chipotle Cashew Cream Dressing:
Put all ingredients into a powerful blender – we have a Blendtec, which is amazing – and blend until smooth.
My current favorite use for the dressing is to make a gigantic salad with a mix of raw (romaine, shredded cabbage, spring onions, cilantro) and roasted (asparagus, tomatoes, mushrooms) vegetables, topped with some sort of protein (usually beans, because they’re the best) and, of course, chipotle dressing. Om nom nom.