Chipotle Dressing & Creamy Cucumber Vinaigrette

Here are two salad dressings that we really enjoy. Both are loosely based on other recipes. The first one is from a vegan cookbook and the second is based on a cooking class that Ch. attended at Snowbird. My favorite is the chipotle. Spice it to your liking. Make sure you have red bell peppers and avocado on your salad with the chipotle dressing. They're a perfect match. Both keep for over a week in the fridge. Buy the cheap clear mustard/ketchup plastic bottles from Walmart to keep your dressing in. For chipotles, I blend up the whole can, lay it out in a line on plastic wrap, and freeze. I then just cut off whatever I need.

Creamy Chipotle Dressing

1/3 c. cashews(buy in bulk, unsalted at Good Earth)
1/3 c. unsweetened coconut (buy in bulk at Good Earth)
½ c. water
1 T. honey
1 T. EVOO
¼ pkg. silken tofu (around ¼ pound)
2 t. drained capers
1 T. lemon juice
1 T. apple cider vinegar
½ chipotle pepper in adobo (1 t. blended chipotle/adobo)
1 T. red onion or 1 shallot (small)
½ t. sea salt
½ t. chili powder
¼ t. paprika
1 small garlic clove

1. Blend cashews, coconut, and water until very smooth.
2. Add the rest of the ingredients and blend.




Creamy Cucumber Vinaigrette

1 cucumber
1/4 cup light mayo
14 c. plain non-fat yogurt
1 small shallot (about 1 T.) (or red onion)
1 ½ -2 T. white wine vinegar
1 T. oil
Salt and pepper
1/3 c. feta cheese

1. Peel and seed cucumber with a spoon.
2. In blender put cuke, vinegar, yogurt, shallot, and oil. Process
3. Once emulsified add mayo. Salt and pepper to taste.