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    Home / Recipes / Sauces, Dips & Dressings

    Vegan Southwest Dressing

    Published: Sep 16, 2022 · Modified: Jan 30, 2024 by Kathy Carmichael · This post may contain affiliate links.

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    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!

    I am stirring the dressing in a bow on the table.

    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.

    Jump to:
    • Recipe Suggestions
    • Dressing Ingredients
    • Dressing Ingredient Substitutions
    • How to Make Southwest Dressing
    • Recipe FAQs
    • Tips
    • More Vegan Dressings to Try!
    • 📖 Recipe
    • 💬 Reviews

    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

    Vegan Southwest Dressing Ingredients in bowls: Raw cashews, water, lime juice, salsa, apple cider vinegar on the table
    • 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

    Salad with salad dressing on the table.
    1. Soak the raw cashews overnight if you don't have a high-quality blender. A quick way to soften cashews is to boil them for 10 minutes, drain them, and allow them to cool before blending.
    2. Add all the ingredients to a blender and blend until smooth.
    3. Place in a container with a top and refrigerate until ready to serve.

    Recipe FAQs

    What does southwest dressing taste like?

    Vegan southwest dressing is slightly spicy, zesty, and sweet.

    How long does vegan southwest dressing last in the refrigerator?

    The dressing recipe lasts 5 days in the refrigerator.

    What are the three types of salsa?

    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.
    A burrito bowl with sauce drizzled over the top.

    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!

    • Cowboy Caviar
    • Best Healthy BBQ Sauce
    • 4th of July Recipes
      Vegan 4th of July Recipes
    • Mango Salsa

    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 recipe

    Vegan Southwest Dressing

    Kathy Carmichael
    Vegan Southwest dressing recipe has four simple ingredients and blends in under 5 minutes. Perfect for taco salad, southwest salad, tacos, and a dip for your favorite veggies.
    4.86 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Sauces, Dips & Dressings
    Cuisine Mexican
    Servings 12 servings
    Calories 19 kcal

    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

    Serving: 12gCalories: 19kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 71mgPotassium: 48mgFiber: 0.3gSugar: 1gVitamin A: 53IUVitamin C: 1mgCalcium: 4mgIron: 0.2mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      4.86 from 14 votes (11 ratings without comment)

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      Recipe Rating




    1. Julie

      October 14, 2024 at 4:07 pm

      5 stars
      Oh my- this was an instant family hit!!! Thank you for sharing healthy alternatives to fatty dressings.

      Reply
      • Kathy Carmichael

        October 15, 2024 at 6:12 am

        Hi Julie, that is a fam fave at my house, too. So glad you enjoyed it.

        Reply
    2. Tom

      June 01, 2024 at 10:53 am

      5 stars
      Very easy to prepare, tasty! Used it with Kathy’s Southwest Cole Slaw recipe.

      Reply
      • Kathy Carmichael

        June 02, 2024 at 7:00 am

        Hi Tom, I'm so glad you liked the southwest dressing! Thanks for the feedback. I appreciate it.

        Reply
    3. Lisa

      May 27, 2024 at 12:03 pm

      5 stars
      Hi Kathy, This was super quick and easy to blend up! I made both the salsa and the green chili versions. Thank you for the recipes.

      Reply
      • Kathy Carmichael

        May 28, 2024 at 6:28 am

        Hi Lisa. I'm so glad you tried both versions. Which one did you like better? Thanks for taking the time to comment and rate the recipe. I appreciate it.

        Reply
    4. Susan Sandstrom

      August 13, 2022 at 12:41 pm

      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!

      Reply
      • Kathy Carmichael

        August 14, 2022 at 8:02 am

        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!

        Reply
    5. Pam in Sacramento

      June 25, 2022 at 3:06 pm

      ☆☆☆☆☆
      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.

      Reply
      • Kathy Carmichael

        June 25, 2022 at 3:37 pm

        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.

        Reply
    6. Holly

      August 04, 2020 at 1:06 pm

      Well the only salsa I had was mango pineapple jalepeno!!! You know it!!!! It is spectacular

      Reply
      • Kathy Carmichael

        August 04, 2020 at 1:12 pm

        Hi Holly, I'm so glad you liked it. Thanks for reaching out. I appreciate the feedback.

        Reply
    7. Sean Green

      May 25, 2020 at 8:09 am

      Cashew- can this be substituted with white beans or potatoes?

      Reply
      • Kathy Carmichael

        May 25, 2020 at 9:33 am

        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!

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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