This flavorful Southwestern-style dressing is made using non-diary milk and chia seeds as the thickener. Depending on how thick you make it, it can also be used as a dip for things like fresh vegetables.
Steps
1
Making the Dressing
Ingredients
1 cup unsweetened non-diary milk, such as soy
1 tbsp chia seeds (or ground flax seeds)
3 sun-dried tomatoes (not packed in oil), or 2 tsp tomato paste
1 sm clove garlic
1 date, pitted (or sweetener of choice)
1 tsp miso paste
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1/4 to 1/2 tsp chipotle powder
1/4 tsp ground cumin
water, as needed
To make the dressing, pour the non-dairy milk into a high-speed blender and then add all of the remaining ingredients.
At this point, you can either let the ingredients sit in the blender for about 15 minutes to allow the chia seeds and sun-dried to soften and rehydrate or alternatively, the ingredients can be blended until smooth and then left to sit for about 15 minutes to thicken.
After about 15 minutes, check the dressing for thickness. If the mixture is too thick, for its intended purpose, add a bit more non-dairy milk or water.
The thickness will ultimately depend on whether or not the dressing is being used as a dip, a dressing and personal preference.
If stored properly, this dressing will keep for a few days in the refrigerator. The dressing even benefits from being refrigerated for a couple of hours before using it.
As with most recipes, once you have made this recipe, feel free to play around with the different amounts of the ingredients listed the next time you make it. For instance, for more of a tomato flavor, add more sun-dried tomatoes. For more spice, add more chipotle powder.
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Hi Aileen, thank you for your question. Miso is an awesome ingredient to acquire and can be found in Asian markets as well as natural food stores. Its function in this dish is to add earthiness and salt. If you include salt in your diet, I would suggest adding a pinch of salt to this recipe if you're skipping the miso. I hope that you enjoy. Lauren
Can I freeze this? You should just put this at the end of every recipe since we all ask if and for how long. Love this course. It is just what the doctor ordered.
Hi Cecilia. That is a good idea, thanks for the suggestion! In this case, I would say, yes, you can freeze the dressing for up to 6 months. I would defrost it in the refrigerator prior to use, and if it has separated upon defrosting, go ahead and toss it back in the blender and blend briefly to bring it back together. Enjoy! Sandy
I made this dressing today using flax seeds but ir did not turn out very creamy, even waiting 20min to see if the flax seeds would make it thicken. I know chia seeds would have thickened a lot. Maybe double the flax seeds when using those? Flavor is absolutely delicious though.
Hello, Julieta: thanks for writing. How are you storing your flaxmeal? An air-tight container works best--and the flaxmeal will work best when refrigerated. The question is: did you use seeds or flaxmeal? The flaxmeal is a great thickening agent, and stated in the recipe. I wouldn't double the amount, as the flavor of the dressing can become altered. Make certain you are using the ground flax seeds, and not whole. Hope this is helpful to you. Cheers, Char
Lauren L •Hi Aileen, thank you for your question. Miso is an awesome ingredient to acquire and can be found in Asian markets as well as natural food stores. Its function in this dish is to add earthiness and salt. If you include salt in your diet, I would suggest adding a pinch of salt to this recipe if you're skipping the miso. I hope that you enjoy. Lauren
Mila L •Can I use chili powder instead of chipotle powder? I don't think I will be able to find it easily :(
Sandy S •Hi Cecilia. That is a good idea, thanks for the suggestion! In this case, I would say, yes, you can freeze the dressing for up to 6 months. I would defrost it in the refrigerator prior to use, and if it has separated upon defrosting, go ahead and toss it back in the blender and blend briefly to bring it back together. Enjoy! Sandy
Julieta A •I made this dressing today using flax seeds but ir did not turn out very creamy, even waiting 20min to see if the flax seeds would make it thicken. I know chia seeds would have thickened a lot. Maybe double the flax seeds when using those? Flavor is absolutely delicious though.
Char N • Rouxbe Staff •Hello, Julieta: thanks for writing. How are you storing your flaxmeal? An air-tight container works best--and the flaxmeal will work best when refrigerated. The question is: did you use seeds or flaxmeal? The flaxmeal is a great thickening agent, and stated in the recipe. I wouldn't double the amount, as the flavor of the dressing can become altered. Make certain you are using the ground flax seeds, and not whole. Hope this is helpful to you. Cheers, Char