I'm a person that usually gravitates toward creamy dressings for salads. While I don't think I'll ever become a full-time vegan, there are days that I just want to avoid meat or dairy products. I have been playing with this particular recipe for the past couple of weeks, tweaking it here and there until finally nailing down a version I'm happy with. I initially found the first version I'd made to be too tart (I thought I'd put a little too much lemon juice) so I put it in the fridge and started over with a new batch. Upon tasting it again later, I found that it wasn't so bad after all. In fact, the more I tasted it the more I liked it. It was great for dipping veggies but still a little too thick to pour over a salad (easily fixed with a bit more liquid to produce a creamy, dairy-free dressing). If you give this recipe a try feel free to tweak it to suit your taste buds. Ancho chile powder adds some kick; occasionally I will also add a couple of splashes of Tabasco chipotle sauce for a bit more heat. Recipe follows next...
