This is still my first effort at this dressing, but I don't want to forget what I used. And apparently the key to thinning white bean puree into the consistency of dressing is the addition of water (for thinning) and vinegar (so that it doesn't taste watery).
Ingredients
1/4 cup water
1 15 oz. can white beans, drained and rinsed
1 chipotle in adobo, from canned (note: ONE CHIPOTLE, not one can full. If you use the whole can, the spiciness will murder you. Put the rest in a sealed container and throw it in the freezer for later.)
Juice of 1 lime (again, I think 2 would be preferable -- yielding about a tablespoon of juice in total, I'm estimating -- but I'm out of limes.)
1 clove garlic
1/4 cup prepared salsa
salt, to taste
2 tbs nutritional yeast
2 tbs unsweetened yogurt (I used some of the homemade unsweetened soy cashew yogurt I made the other day -- I was shocked at how much it brightened and improved the flavor. Though now that I've added vinegar, I'm not sure how much the yogurt mattered.)
2 tbs apple cider vinegar (vinegar seems to be essential to creating a bold enough flavor to serve as a salad dressing -- it was far too watery before I added it)
Directions
1. Put all ingredients in a food processor and blend smooth. Refrigerate for up to a week (conservative estimate).
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