2 clovesgarlic, peeled and quartered for smoother blending
1 tsp. miso paste
2 tsp. tomato paste
1/4 - 1/2 tsp.chipotle powder or ground chipotle flakes
1/4 tsp. ground cumin
Add ½ a cup of plant milk to a blender or food processor along with the rest of the ingredients.
Blend until smooth. Then add more plant milk until you get the consistency you want.
If the dressing is too thin, you can add another teaspoon of ground flax seeds. The salad dressing thickens as it sits, so you may want to let it sit if you have the time.
Chipotle salad dressing will keep in a container with a lid for 3-4 days in the refrigerator.
2 tablespoons of flax seeds will yield about 1 tablespoons ground. Use a spice grinder to get the flax seeds to break down.
The dressing will continue to thicken as it sits. Be sure to stir it unless you are serving it immediately. Add more plant milk or lemon juice to thin it and another teaspoon of ground flax seeds to thicken.
For the flax seeds, you can use chia seeds. My preference is to grind them. If you use whole chia seeds, allow time so that they rehydrate and thicken.