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
- Put the cashews in a microwave-safe dish, add water until nuts are covered, and microwave 30 seconds to blanch the cashews. Drain and discard the water.
- Add the blanched 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.