This dairy-free southwest ranch dressing tastes so good you’ll want to eat it straight off the spoon! It’s great in salads, over rice bowls & buddha bowls, and makes a fantastic veggie dip.
I developed this dressing specifically for my southwest vegan quinoa salad. It’s the yummiest sauce ever that’ll make you think of creamy ranch dressing, but with strong Tex-Mex leanings.
This creamy southwest dressing can be used on burgers and salads, and of course in buddha bowls it’s perfect as well.
Before I was vegan I used to love the southwest ranch dressing at McDonalds and I wanted to create a copycat recipe that would mimic that flavor. Try this vegan ranch dressing on vegan fried chicken, pizza, or as a veggie dip, too!
Vegan Southwest Ranch Dressing
- ½ cup water
- ½ cup raw cashews
- ¼ cup vegetable oil
- 2 Tbsp lemon juice
- 2 Tbsp apple cider vinegar
- 2 tsp minced garlic
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp onion powder
- ½ tsp dry green onion
- 1 pinch of salt
- Add the cashews, oil, vinegar, lemon juice, and spices to a blender and blend for about 40 seconds until mixture is totally smooth.
- Serve immediately or store in the fridge up to 1 week.