This Vegan southwest dressing recipe is made with four simple ingredients. Perfect for taco salad, southwest salad, tacos, or a dip for your favorite veggies. This vegan southwest dressing takes 5 minutes to make!
When I make a new salad recipe, I always think about dressing first. For me, the dressing is more important than the salad, only because the dressing brings all the ingredients together. Even though I love vegan ranch dressing on everything, this vegan southwest dressing takes it a step further. With only four ingredients, this vegan southwest dressing recipe will be a new staple in your house.
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Recipe Suggestions
I love vegan southwest dressing on vegan taco salad and chopped southwest salad, but it is also great for a variety of other recipes:
- Steak Fries Air Fried and Crispy
- Sweet Potato Chips
- Sweet Potato Tacos
- Zucchini Fries
- Grilled Vegetable Kabobs
- Tempeh Tacos
- Vegan Lentil Tacos
- Mushroom Chorizo Tacos
- Crunchwrap Supreme Recipe
Dressing Ingredients
- Raw Cashews: Soak the raw cashews overnight, or for a quick and easy way to soften the cashews, boil them for 10 minutes. However, you can skip soaking and boiling if you have a high-quality blender.
- Fresh Salsa: I buy fresh salsa in the produce section or homemade salsa.
- Apple Cider Vinegar: The apple cider vinegar gives the dressing tanginess.
- Lime Juice: I prefer fresh lime juice. For extra lime flavor, add the lime zest as well. The lime juice cuts the acid in the vinegar and adds an extra citrus flavor.
- Water: The water is used to thin the dressing recipe if necessary (depending on the chunkiness of the salsa).
Dressing Ingredient Substitutions
- Try silken tofu, white beans, or sunflower seeds for a nut-free option.
- Raw almonds also work as a substitute for raw cashews.
- Substitute jarred salsa for fresh salsa.
- Try pico de gallo instead of salsa.
- White vinegar is an excellent alternative to apple cider vinegar.
- Use bottled lime juice instead of fresh lime juice.
How to Make Southwest Dressing
- Soak the raw cashews overnight if you don't have a high-quality blender. A quick was to soften cashews is to boil them for 10 minutes, drain them, and allow them to cool before blending.
- Add all the ingredients to a blender and blend until smooth.
- Place in a container with a top and refrigerate until ready to serve.
Recipe FAQs
Vegan southwest dressing is slightly spicy, zesty, and sweet.
The dressing recipe lasts 5 days in the refrigerator.
You'll notice that they fall into the categories of these popular types of salsa: Red salsa (salsa Roja): A sauce made with cooked or canned tomatoes, onion, garlic, and hot peppers. Fresh salsa (salsa Fresca or pico de gallo): A tomato salsa using fresh tomatoes, onion, garlic, and jalapenos.
Tips
- You can make the southwest dressing in advance, so it has time to chill in the refrigerator until the dressing is ready to use.
- I prefer to buy raw, organic cashews. While nuts aren't constantly sprayed when growing, they are typically covered in pesticides and fungicides once picked and shelled. So unless you're willing to shell all your nuts yourself, opting for organic is far healthier.
- It doesn't matter what kind of salsa you choose, so pick mild, medium, or spicy based on preference.
- Chunky salsa may require more water to thin the dressing recipe.
- If using as a dip, add less water.
Not only is vegan southwest dressing easy to make, but it can be made ahead of time and keeps well in the refrigerator for 5 days. So, don't be shy; dip, dip away!
More Vegan Dressings to Try!
If you love this vegan southwest dressing recipe, give it a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Southwest Dressing
Ingredients
- ¼ cup raw cashews soaked overnight, rinsed, and drained. You can skip this step if you have a quality high-speed blender
- ½ cup fresh salsa of choice choose your favorite style and flavor
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lime juice plus lime zest for additional lime flavor
- ½ cup Water to thin if necessary; based on the thickness and chunkiness of the salsa chosen
Instructions
- Combine all ingredients in a high-speed blender.
- Blend on high until smooth.
- Add water to thin if necessary.
- Refrigerate until ready to serve.
Video
Notes
- Soak cashews overnight or boil them for 10 minutes to soften. Drain, and then blend with teh other ingredients.
- For a nut-free option, choose silken tofu, white beans, or sunflower seeds. If using tofu or beans, you will need less water.
- The spiciness of the vegan southwest dressing depends on if you choose mild, medium, or hot salsa.
- If used as a dip, add less water to make it thicker.
- Not only is vegan southwest dressing easy to make but it can be made ahead of time and keeps well in the refrigerator for 5 days.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Susan Sandstrom
I am not currently vegan but love to cook for friends that are. I made this dress for a dinner party tonight and had my son try it. We both loved it!! I'll keep in my fridge! Thank you! Can't wait to try more of your recipes. I will let you know how the taquitosturn out!
Kathy Carmichael
Hi Susan, yay! It's always great when the kids jump on board. Let me know how the taquitos turn out. Thanks for your comment. It was great to hear from you!
Pam in Sacramento
☆☆☆☆☆
Absolutely agree with you, "the dressing is more important than the salad." If it weren't for a good dressing, we wouldn't even eat the salad. That said, this dressing is EXCELLENT. I used Trader Joe's fresh salsa (hot) to make the dressing. We really liked it a lot and will make it again and again.
Just recently found your website. When I saw that you used Slap Ya Mama seasoning in one of your recipes, I knew our tastes were similar. LOL! This dressing was the first we tried. Will be trying others soon.
Kathy Carmichael
Hi Pam, we are like-minded! I love dressing and dips more than other food, I think. And the spicier, the better. I appreciate the comments. I hope you enjoy some other recipes.
Holly
Well the only salsa I had was mango pineapple jalepeno!!! You know it!!!! It is spectacular
Kathy Carmichael
Hi Holly, I'm so glad you liked it. Thanks for reaching out. I appreciate the feedback.
Sean Green
Cashew- can this be substituted with white beans or potatoes?
Kathy Carmichael
Hi Sean, I have never tried it with white beans or potatoes, but I would think the white beans would work well. Let me know if you try it. I hope you enjoy your Memorial Day!
Anonymous