Mexican Salad Dressing (vegan, gluten free, oil free)

A creamy and flavorful recipe to add to salads, wraps, bowls, and more!

If I'm being completely honest, it took me a while before I could truthfully say that I love eating salads. Although I enjoyed the idea of a meal that was rich in vitamins, minerals, and raw vegetables, I couldn't seem to get myself to actually like the different combinations I was trying. What changed everything for me was the moment I realized I needed to switch up the dressings I was using, and start making ones I really loved.

At first I thought that eating plant-based meant that I wouldn't be able to enjoy the creamy salad dressings I used to use when I was younger, but then I started learning more and doing a bit of experimenting. I finally created a recipe that works for me because not only is it creamy and plant-based, but it is also a little spicy, filled with nourishing ingredients, and full of flavor. The best part about this recipe is that you can adjust it to your liking. If you enjoy a bit more spice, you can add in more chili powder, hot sauce, or pepper flakes, and if you enjoy a milder flavor, you can reduce the amounts provided in the recipe for these ingredients.

This dressing is perfect for salads, but it also goes well on rice bowls, buddha bowls, in burritos, or with anything else you are hoping to enrich with a creamy texture and a bit of spice.


1 cup cashews (soaked overnight or 2-3 hours in warm water)

1 cup water

Juice of 1/2 lemon

1 tbsp hot sauce

1 tsp chili powder

1/2 tsp paprika

1/2 tsp salt

1 tsp red pepper flakes

Step by step:

  1. Place your soaked and drained cashews into a blender

  2. Add in water, lemon juice, hot sauce, chili powder, paprika powder, salt and red pepper flakes

  3. Blend on medium to high speed until cashews are completely broken down and your dressing has a creamy texture

  4. Place dressing into an airtight container and keep for up to seven days in the fridge

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