Creamy Pepperoncini Dressing
Servings:4 servings
This creamy pepperoncini dressing is perfect when you want something extra tangy, savory, and just a little spicy. Made with only 7 ingredients, it's dairy-free and comes together in minutes. Just blend and pour!Yield: makes about 1 cup
Ingredients
- 8 medium pepperoncini peppers - ⅓ cup packed; I like Big Picture Foods brand
- ⅓ cup plain unsweetened non-dairy yogurt
- ¼ cup raw cashews
- ¼ cup brine from jarred pepperoncini peppers
- 2 tablespoons hemp seeds - optional
- 1 teaspoon stoneground mustard - or Dijon
- ⅛ teaspoon garlic powder - or 1 small clove
- salt, to taste
- freshly ground black pepper
Instructions
- Remove the stems from the pepperoncinis. Add the peppers to a blender along with the yogurt, cashews, pepperoncini brine, hemp seeds (if using), mustard, and garlic. Blend until smooth.
- Taste for seasoning and add salt and pepper to taste (I usually add about ¼ teaspoon sea salt; this will vary, depending on the pepperoncini).
- Store the dressing in the refrigerator until ready to use. It will thicken as it chills. If needed, whisk in a splash of water before serving.
Notes
Store the dressing in an airtight jar or container in the refrigerator for up to 5 days.
Nutrition
Serving: 0.25cup | Calories: 90kcal | Carbohydrates: 5g | Protein: 5g | Fat: 6g | Cholesterol: 0mg | Fiber: 2g
