Health, Recipes

Chipotle Cashew Cream Dressing

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:

  • 1 cup soaked cashews (I usually soak them for an hour or so, anything more would require actual planning.)
  • 1 can fire-roasted tomatoes
  • 2(+) chipotle chile in adobo sauce (If, like me, you can’t have gluten, read the labels carefully on these.)
  • a handful cilantro
  • juice of 1/2 large lime
  • 1 ts cumin
  • Put all ingredients into a powerful blender – we have a Blendtec, which is amazing – and blend until smooth.

    Get in mah belly

    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.

    Even more Chipotle Cashew Cream Sauce

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  • Reply Devon March 25, 2015 at 10:57 am

    YUP, definitely making this! Looks delicious!!

  • Reply jill i April 3, 2015 at 2:41 pm

    Oh looks wonderful! Will have to try. I’m all about hearty salads for dinner. Thanks!

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