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Creamy bright orange roasted red pepper dressing in a short, square, 16-ounce mason jar next to a few lime wedges and a skinny light green bottle of olive oil. A spoon has dipped into the dressing and is lifted out of the jar, a little dressing dripping back into the jar to show the velvety texture.

Creamy Dairy-Free Roasted Red Pepper Dressing (Jarred Peppers)

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5 from 1 review

  • Author: Nyssa Tanner
  • Total Time: 10 minutes
  • Yield: 1 1/4 cups dressing 1x
  • Diet: Gluten Free

Description

Nothing makes preparing a salad easier than having a flavor-packed salad dressing in your back pocket, and this Roasted Red Pepper Dressing will always deliver! Each velvety spoonful is sweet and smoky thanks to the jarred roasted red peppers and a few dried pantry spices, and equally bright from a little lime juice and vinegar. It comes together quickly in your blender or food processor and is the perfect addition to all kinds of fresh salads!

Ingredients

Scale
  • Generous 1/2 cup drained roasted red peppers (120 grams) – jarred is the easiest, but peppers roasted and peeled at home also work well!
  • 2 tablespoons fresh lime juice
  • 2 tablespoons apple cider or red wine vinegar
  • 1 small clove of garlic
  • 1/4 teaspoon cumin
  • 1/4 teaspoon dried oregano
  • Small pinch of chili flakes (optional)
  • 1/3 cup olive oil
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 1/2 tablespoons honey or maple syrup

Instructions

  1. Blend the dressing. Add all ingredients to your food processor or blender in the order listed (adding the honey last prevents it from sticking to the blades and not properly incorporating into the dressing. Maple syrup will blend in more seamlessly). Process until smooth, stopping to scrape down the sides as needed. If using a food processor, the dressing won’t be quite as creamy – see the images in the blog post for a visual representation of what this will look like. 
  2. Taste and add more salt if desired. 
  3. Serve or store. Enjoy immediately with your favorite salad or bowl, or store in the refrigerator in a covered container until ready to use. Dressing will thicken slightly as it chills in the fridge.

Equipment

Notes

Dressing should keep in the refrigerator for up to 1 week. 

Serve with your favorite green salad, over a rice bowl or burrito bowl, drizzled over roasted veggies, or alongside a cooked protein for an instant boost of YUMMY flavor!

If the dressing separates after being refrigerated, simply give it a good shake before using.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blender
  • Cuisine: Mediterranean

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Find it online: https://nyssaskitchen.com/harissa-lime-roasted-red-pepper-vinaigrette/