Creamy Cilantro Jalapeno Dressing (Vegan)
Servings:8 servings
This cilantro jalapeno dressing is ready in minutes and tastes amazing on so many dishes! Salads, tacos, potatoes, pizza, veggies and more! Made with fresh jalapeños, cilantro, lime, and vegan mayo, it's dairy-free and vegan with nut-free and oil-free options.Yield: about 1 ½ cups; serving size approx. 3 Tbsp
Ingredients
- 2 fresh jalapeno peppers
- ½ cup vegan mayonnaise - homemade or store-bought
- 3 tablespoons raw cashews - or raw sunflower seeds
- ½ cup chopped fresh cilantro - or more to taste
- ½ cup salsa verde
- 2 tablespoons fresh lime juice - about 1 small lime
- ½ tespoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon fine sea salt
- black pepper - to taste
Instructions
- Trim the stems from the jalapenos and slice the peppers lengthwise. Scrape out the seeds and reserve them for adjusting the spice level. Roughly chop the jalapenos.
- In a blender, combine all ingredients except the seeds (unless you know you want to include them all)! Slowly increase to high speed, and blend until creamy. Taste the dressing and decide how much of the seeds to add, and adjust the seasonings as desired. Blend again until completely smooth.
- If the dressing is too thick, adjust the consistency anytime by whisking or blending in a small amount of water.
- Pour the dressing into a lidded jar or container and refrigerate until ready to use.
Notes
Tip: The fat content in the mayo and nuts/seeds really tones down the spiciness of the jalapenos. So even with 2 whole jalapenos and most of the seeds, we don't find the salad dressing to be very spicy. But it doesn't hurt to start with less, then taste and adjust.
Store jalapeno dressing in a lidded jar or container in the refrigerator for up to 4 days.
Nutrition
Calories: 88kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Sodium: 295mg
