Description
This Pickled Jalapeno Cilantro Dressing is everything you could ever want in a flavorful Southwestern dressing. Ultra creamy, refreshing, and zesty with a hint of jalapeno heat makes this healthy dressing utterly delicious! A finger lickin’ good sauce for this week’s Whip It Up Wednesday recipe. Whole Food Plant Based recipe, no oil, no sugar, no highly processed ingredients and gluten free.
Ingredients
Scale
- 1/3 cup raw cashews
- ¼ cup + 1/8 cup pickled jalapenos *
- ½ cup cilantro (lightly packed)
- 1 Tablespoon lime juice
- 3 Tablespoons unsweetened plain plant yogurt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt (+/- to taste) *
- 1/3 cup water
Instructions
- In a small bowl, cover the raw cashews in boiling water, set aside to soak for 20 minutes.
- In the meantime, measure out all your remaining ingredients and set aside.
- After 20 minutes, drain the cashews and discard the water, then add the cashews and all the remaining dressing ingredients into a high-speed blender, blend and emulsify until smooth, approximately 1 to 2 minutes.
- Taste test the dressing and add more seasoning, if needed.
Notes
*Pickled Jalapeños: We used Mezzetta Deli-Sliced Tamed Jalapeno Peppers.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Serving: Makes approximately 1 cup of dressing.
*Storage: Refrigerate and use within 5 days.