Vegan Creamy Jalapeño for every occasion.  Use it as a salad dressing, dip, sandwich dressing, topping, drizzle, sauce, etc. This vegan version is tasty whether you are vegan or not and is a bit healthier.  Hope you enjoy!

Vegan Creamy Jalapeño

Ingredients

• 1 cup Vegenaise (Vegan Mayo)
• 1/4 cup Almond milk (or Soy Milk)
• 1 tsp garlic powder
• 1/4 tsp Sea salt
• 1 tsp onion powder
• 1/4 tsp Fresh cracked black pepper
• 1/2 tsp fresh chopped dill or 1/4 tsp dried
• 1/2-1 minced Jalapeño
• 1 TBSP Basil Pesto (see recipe below)
• 1 TBSP Apple cider vinegar or (1/2 TBSP Lemon Juice-1/2 Apple cider vinegar)
• 2 tsp fresh chopped parsley or 1 tsp dried (optional)

Directions

1. Blend all ingredients together in food processor until smooth and creamy.

Basil Pesto

Ingredients

• 2 cups fresh Basil leaves, packed
  
• 1/3 cup Pine nuts and walnuts (I did 1/2 ea totaling 1/3 c)
• 1/2 cup EVO
• 2-3 chopped cloves Garlic
• 1-2 TBSP Vegan Parmesan Cheese
• Sea Salt and cracked black pepper

Directions

1. Combine the basil with the nuts and pulse a few times in a food processor.
2. Add garlic and “cheese” and pulse a few more times.
3. Slowly add the EVO in a constant stream while the food processor is on.  Add the salt and pepper to taste. Scrape the sides of the processor with a rubber spatula and keep pulsing on a off.

Enjoy as a delicious dip or salad dressing!  Remember to save the left over pesto for use in various dishes like soups, as a bread or sandwich spread, etc.