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Spicy Vegan Salad Dressing

This Spicy Vegan Salad Dressing is so good, you'll want to put it on everything! Also perfect as a dip for fries or veggie nuggets!
Print Recipe
Cuisine American

Ingredients
  

  • 1/2 Cup Cashews soaked overnight
  • 3/4 Cup Unsweetened Almond Milk
  • 1 Clove Garlic
  • 1 Chipotle Pepper in Adobo sauce
  • 1 Tbs Adobo Sauce
  • 1/4 Tsp Salt or more to taste
  • 1/4 Tsp Black Pepper
  • Juice from 1/4 Lemon
  • 2 Tbs Extra Virgin Olive Oil

Instructions
 

  • If you weren't able to soak your cashews overnight, start by boiling them for 10 minutes until soft.
  • Add all of the ingredients into a high-speed blender, and blend on high until smooth and creamy.
  • Taste, and adjust seasonings as desired. Feel free to add more salt or more adobo sauce if that's your thing.
  • Serve with your fave salad bowls, veggie nuggets, fries, or drizzled over grilled corn (so good)!
  • Enjoy!

Notes

  • Cans of chipotle peppers in adobo sauce can be found in most grocery stores in the aisle with salsas, tortillas, and Goya products.
  • To make this into a queso-y thing (that would be PERFECT for chili cheese fries), add in 1/4 cup nutritional yeast and a pinch of cumin.
  • Dressing will keep in the fridge for about 4-5 days.
Keyword cashews, chili, salad dressing