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
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 88kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 49mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
Tried this recipe?Let us know how it was!
Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases.
