Recipes » Vegan Creamy Salsa Dressing

Vegan Creamy Salsa Dressing

Make this Creamy Salsa Dressing with only 3 ingredients! The perfect topper for salads, bowls, and tacos, use it anytime you want a dairy-free and oil-free southwestern sauce.

a carafe of creamy salsa dressing sits on a white tablecloth with a bowl of dressed red and green leaf lettuce in the background.

Why I Developed This Recipe

Simple and flavorful, plant-based condiments are a great addition to your fridge and freezer. This dressing is quick and easy to make using a high-speed blender.

Use this versatile dressing in so many ways – try it on a southwestern salad or bowl, as a dip for Air Fryer Taquitos, or as a drizzle over tacos.

Try pairing this with my Vegan Refried Black Beans as the base for many Tex-Mex-style meals, and don’t forget to add Pickled Carrots and Jalapeños with Red Onion on the side!

Storage Instructions

Store in a tightly covered container in the refrigerator for up to 3 days, if liquid separates during storage, stir to combine.

This recipe can be frozen for later use. Thaw in the refrigerator for several hours or overnight. Stir well before using as the dressing may separate during thawing.

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Vegan Creamy Salsa Dressing

a carafe of creamy salsa dressing sits on a white tablecloth with a bowl of dressed red and green leaf lettuce in the background.

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This dressing is the perfect addition to a southwestern salad, a topper for tacos and bowls, or a dipping sauce for taquitos.

  • Author: Jennifer @ Always Add Alliums
  • Prep Time: 30 minutes pre-soak
  • Cook Time: 15 minutes
  • Total Time: 0 hours
  • Yield: 1.25 cups 1x
  • Category: Dressing
  • Method: Blend
  • Cuisine: Tex-Mex
  • Diet: Vegan

Ingredients

Scale

1/2 cup Raw Cashews, unsalted

1/2 cup jarred Red Salsa, mild, medium, or hot according to your preference

juice of 2 Limes

1/4 cup Water

Salt to taste, the amount will vary depending on the sodium level of your salsa

Instructions

  1. Cover the cashews with plenty of water to soak for 30 minutes up to several hours. Refrigerate while soaking.
  2. Drain the cashews and place them in a high-speed blender, along with the salsa, lime juice, and water.
  3. Blend until creamy, stopping every 20 seconds or so to scrape down the sides.
  4. Remove from the blender, using a silicone spatula to reach all of the dressing around the blades.
  5. Use right away, or refrigerate before serving.

Notes

  1. If you would like to make a smaller quantity of dressing keep in mind that many blenders work best if the blades are completely covered by the ingredients. Check your manual before reducing the quantities in this recipe.
  2. This recipe was tested using raw, unsalted cashews. Please do not use roasted cashews, they do not give the same results when blended
  3. Vary the spice level of this recipe by choosing a hotter or milder salsa.
  4. If the dressing is too thick, thin it out with a small amount of water.
  5. Store in the refrigerator for up to 3 days, or freeze for later use. Stir well before using, as ingredients may separate during storage.

 

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