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!
Vegan Spicy Adobo Dressing
Prep time: 10 min | Ready in: 2 hours, 10 min
Yields: 2 cups dressing
*Here are some ideas for using up the rest of the can.
- 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: