Creamy Jalapeno Lime Dressing (Vegan)
Spice up your salads with this creamy, vegan jalapeno lime dressing. Easy to make and full of flavor, perfect for any dish!
Ingredients
- 1 15 ounce can cannellini beans or 1.5 cups cooked, rinsed and drained
- 1 cup Soy or Pea Milk
- ¼ cup Cashews raw and unsalted
- ¼ cup Nutritional Yeast
- ¼ cup LIme Juice
- 1 clove Garlic
- 1.5 teaspoons Salt
- 1 jalapeno pepper
- ½ cup fresh cilantro
Instructions
- Add all ingredients to a high-speed blender and blend on high speed for about 1 minute until smooth.
- Pour dressing into a quart mason jar and store in the refrigerator until ready to use.
- Store in the fridge for 10 days. Serve on top of salads, tacos, potatoes or sandwiches. This sauce is great on almost anything!
Notes
- If you are allergic to nuts, you can use sunflower seeds in place of the cashews.
- If you do not have a high-speed blender, I would suggest soaking your cashews overnight to soften them.
- If you are not a fan of spice you can omit the jalapeno pepper or remove the ribs and seeds to lessen the spice.
- Nutritional information for 1 serving (2 tablespoons): 90 calories, 2 g fat, 12 g carb, 3.5 g fiber, 7 g pro.