For a few years Christie and I’ve been trying to create a vegan version of a salad dressing from Trader Joe’s she’d loved before she was vegan.
We’d made some good dressings, but nothing quite right until I came up with this rich, tangy dressing. We’re so happy with this recipe that I’m delighted to share it for the So Delicious Spring Fling Dairy-Free Recipe Contest.
I use this dressing for my fantastic, very easy Summer Cilantro Slaw. Making both the dressing and the slaw takes very little time. The slaw recipe only uses half the amount of dressing made, so you’ll have extra to enjoy on salads for a week.
The Stuff
- 3 limes
- 1 bunch cilantro
- 1/2 c vegan mayo
- 1/2 cup So Delicious Unsweetened Almond Plus™ 5X almond milk
- 1 large clove garlic
- 1/2 t cumin seeds
- 1/4 c pepitas
- 1/4 t smoked paprika
- 1/4 t sea salt (Hawaiian Alaea Salt pictured)
The Making
*If you have a powerful blender (e.g., Vitamix), you can make this without having to chop anything smaller.
Cut the bottom 4 inches off the bunch of cilantro, discard stems, and wash tops. Chop roughly and put into blending vessel.
Juice all 3 limes into the blending vessel. Add remaining ingredients. If using a less-powerful blender, chop the garlic clove into a few pieces first.
Blend on low until ciltanro is mostly chopped up, then increase speed to high. Blend a couple of minutes, or more, until smooth. Scrape down sides as necessary until you have a smooth, creamy dressing.
Makes 16 servings.
Nutritional Info
Serving Size: 2 Tablespoons
Calories: 62
Total Fat: 6 g
Saturated Fat: 0 g
Cholesterol: 0 g
Sodium: 83 mg (3%)
Carbohydrates: 2 g
Dietary Fiber: 3 g
Sugars: 0 g
Protein: 1 g
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