"This delicious, creamy dressing is non-dairy and gluten-free. My meat-and-potato husband loves it on his grilled chicken, steak, and spread on his burgers. I love it as a substitute for mayonnaise in tuna sandwiches. This will be spicy! If you omit the adobo and chipotle, this makes a great recipe base for other creamy dressings. Rice milk can be used for the soy milk. Use your favorite fresh herbs in place of the dill. You can make sauce thinner with the addition of more soy milk."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Blend tofu, soy milk, olive oil, lemon juice, honey, garlic powder, salt, cumin, and black pepper in a blender until smooth. Scrape the sides of the blender with a spatula as needed. Add chipotle peppers and adobo sauce a little bit at a time and blend into the sauce, tasting after each addition until you meet the level of spiciness you desire.
Transfer sauce to a bowl. Stir dill into the sauce to serve.