For the longest time I would mix chipotle Vegannaise with nut milk for a spicy salad dressing and call it good (which is IS!), but I happened to have a can of chipotle peppers in adobo the other week, and I thought, Hmm…
A little of that adobo sauce goes a long way, and when blended with cashews and salsa, it made the most delicious, creamy, and spicy (watch yourself!) Mexican salad dressing. I’m pretty proud of myself about this one. I use it on this Hearty Mexican Chop Chop salad.
Hope you enjoy it!
M
Vegan Spicy Adobo Dressing
Prep time: 10 min | Ready in: 2 hours, 10 min
Yields: 2 cups dressing
Ingredients:
1/2 cup raw, unsalted cashews
1/2 cup salsa
1-1/4 cups nut milk
2 teaspoons adobo sauce (from a can of chipotle peppers in adobo*)
1/4 teaspoon salt
*Here are some ideas for using up the rest of the can.
Directions:
- Soak cashews in water for 1 to 2 hours.
- In a blender, process all ingredients. Refrigerate until ready to serve. It should keep for 7 to 10 days.
Try it on this Hearty Mexican Chop Chop:
Pine and Crave 
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