This Vegan Southwest Dressing it too good to be true. Tons of flavor, a bit of heat, a bit of acid and small touch of sweet. I have seen guests go to the bowl and try a spoonful because it was so good on the burrito bowl!
Vegan Southwest Dressing
Great dressing for burrito bowls, taco salads etc.
Jump to Recipe
Servings: 6
Ingredients
- 1/2 Cup Raw Cashews
- 1/2 Cup Almond Milk, Soy Milk or Water Add more to get desired consistency
- 2 T Fresh lemon juice
- 2 T Fresh lime juice
- 2 T Rice Vinegar
- 1 T Nutritional yeast
- 1 t Salt
- 1/2 t Pepper
- 1/4 Cup Vegan Plain Yogurt Optional - you can add more mayo
- 1/4 Cup Vegan Mayo Just Mayo
- 2 T Adobo sauce
- 2 T Water
- 1 T Chili powder
- 2 t Cumin
- 2 t Garlic powder
- 2 t Onion powder
- 1 T Maple syrup
Instructions
- Soak cashews for 2 hours or place in boiling water for 5 minutes.
- Placed cooled cashews in a food processor and pulse a few times.
- Add all the ingredients to a food processor or blender and mix until smooth.
- Add water as needed if it is too thick. It will thicken even more in the fridge.
- Place in a container and refrigerate for at least one hour before serving.
Notes
This dressing is a 2 step process. First you have to make the vegan sour cream and then you make the Southwest dressing.
