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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!

Cuisine American
Keyword cashews, chili, salad dressing


  • 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


  1. If you weren't able to soak your cashews overnight, start by boiling them for 10 minutes until soft.

  2. Add all of the ingredients into a high-speed blender, and blend on high until smooth and creamy.

  3. Taste, and adjust seasonings as desired. Feel free to add more salt or more adobo sauce if that's your thing.

  4. Serve with your fave salad bowls, veggie nuggets, fries, or drizzled over grilled corn (so good)!

  5. Enjoy!

Recipe 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.