February 7, 2025

Creamy Ancho Chile Dressing

Name: Creamy Ancho Chile Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: ½ cup Plant-Based Whole30 Mayo or Plant-Based Whole30 compatible may; ¼ cup Plant-Based Whole30 compatible almond milk ((see Tip)); 2 tbsp apple cider vinegar; 1 garlic clove, (minced); 1 tsp ancho chile powder; 1 tsp grated lime zest; ½ tsp dried oregano; ½ tsp salt; ¼ tsp black pepper; ¼ tsp smoked paprika

Jump to recipe

Take your meals to the next level with this Plant-Based Creamy Ancho Chile Dressing from The New Whole30. This recipe is vegan, egg-free, dairy-free, gluten-free, and nut-free, making it the perfect addition to your Plant-Based Whole30 or a food freedom favorite.

Start with our Homemade Plant-Based Whole30 Mayo as the creamy base, then mix in aromatic spices like ancho chile powder and smoked paprika for bold, smoky heat. You can adjust the consistency by adding almond milk. A thinner version is great for drizzling, while a thicker blend is perfect for dipping.

Drizzle the dressing over your favorite salad or use it as a dip for fresh, crunchy vegetables. Versatile and easy to make, this dressing adds the perfect touch of spice to any dish.

What to pair with it

Looking for ideas to make the most of your Ancho Chile Dressing? Here are a few of our favorite Plant-Based Whole30 dishes to pair with it:

Sweet Potato and Black Bean Burger Bites: Add a dollop of this creamy dressing for extra heat and flavor.
Tostone Tostadas: Drizzle the Ancho Chile Dressing over crispy tostones for a smoky, spicy twist.
Caesar Bowl with Crispy Chickpeas: Swap with classic Caesar dressing for the dynamic, bold flavors of the Ancho Chile dressing.
Lentil-Walnut Nachos: Add a drizzle of this dressing alongside plant-based sour cream for the ultimate Plant-Based Whole30 nacho experience.
Chorizo Wrap: Elevate your wrap with a creamy texture and smoky heat from the chile dressing.
Roasted Vegetable and Tofu Salad: Replace the herb dressing with this spicy version for a bold flavor boost.

No matter how you’re using it in your dishes, our Ancho Chile Dressing is sure to become a staple in your cooking. With its smoky, creamy flavor and versatility, the dressing is the perfect way to add a bold, Plant-Based Whole30 compatible kick to any meal.

Prep Time 5

Total Time 5

Ingredients

½ cup Plant-Based Whole30 Mayo or Plant-Based Whole30 compatible may
¼ cup Plant-Based Whole30 compatible almond milk (see Tip)
2 tbsp apple cider vinegar
1 garlic clove, minced
1 tsp ancho chile powder
1 tsp grated lime zest
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
¼ tsp smoked paprika

Instructions

IN a medium bowl, whisk together all ingredients until smooth.
STORE in an airtight container in the refrigerator up to 1 week.

Notes

Tip: To make a thicker sauce instead of a dressing, use only 2 tablespoons of almond milk.

Melissa Urban

Melissa Urban is an 8x New York Times bestselling author (including the instant bestseller, The New Whole30) who specializes in helping people establish healthy boundaries and successfully navigate habit change. She has been featured by the New York Times, People, the Wall Street Journal, Forbes, The Today Show, and Good Morning America, and is a prominent keynote speaker on boundaries, building community, health trends, and entrepreneurship. She lives in Salt Lake City, UT with her husband, son, and two rescue doodles.