Vegan Chipotle Ranch

First, I have to give credit where credit is due, and I got the base of this entire recipe from Chef AJ!! And I just added my little flare to it. So again, letting you know this is not all my recipe. If you're looking to add a little spice to your salads, wraps, or veggie bowls, this vegan chipotle ranch dressing is just what you need! It's creamy, smoky, and has the perfect kick of heat to bring any dish to life. Whether you're trying to eat more greens or simply love a good homemade dressing, this recipe is easy to whip up and full of flavor. Say goodbye to boring salads and hello to your new favorite dressing!

2 cups unsweetened plain non-dairy milk

1 cup Yukon Gold potato, cooked (boiled)

1/2 cup unsweetened plain non-dairy yogurt

3 chipotle peppers from canned chipotle peppers in adobo sauce

4 Tbsp. dried parsley

2 tsp dill seed (essential, different than dill weed)

2 tsp fresh or dried dill weed

2 tsp salt

1 tsp garlic powder

1 tsp onion powder

4 Tbsp. lemon juice

4 Tbsp. Red Wine Vinegar

4 Tbsp. Tahini

2 Tbsp. Dijon mustard

2 Medjool Dates, pitted

1/4 tsp black pepper

Place all ingredients in blender and blend until smooth. Add to your favorite salad and enjoy.

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