I got giddy when I saw plain Forager Dairy-free Cashewgurt on sale and grabbed two of them without having any clue what I’d do with them.
Yeah, I’m terrible with impulse grocery shopping lately, new plant based products are just so exciting. I used one in a smoothie with chocolate protein power and frozen banana and blueberries and it added a creamy and tangy flavor. The second one inspired this dressing because by itself, there’s nothing exciting about plain, unsweetened yogurt. Right? But the simple ingredient list and creamy and tangy flavors are the perfect foundation for a sweet or savory recipe. In this case a better southwest dressing that skips oil, sugar, cream, and other icky ingredients that traditional recipes tend to have.
Better Southwest Dressing
- 1 serving vegan plain yogurt
- handful of raisins
- 2 tsp. chili powder
- 1 small clove of garlic
- 1 tsp. paprika
- 2 tsp. dried cilantro
- 1 green onion, chopped
- juice of 1 lime
- dash of cayenne
- ¼ cup water, as needed for thickness
- salt and pepper to taste
Place all ingredients into a blender and blend to a smooth and creamy texture. Serve and enjoy. Makes 4 servings.
With raw onion and garlic blended into this fun recipe and sweetness from whole raisins, you won’t worry about enjoying the kicky and playful flavors.
Really the water is almost not needed, the cashewgurt provided plenty of moisture and you can skip that for a creamier and thicker texture.
The flavor is sweet and bright with just the right amount of southwest flare.
It worked well in this simple salad of kale, chickpeas, fresh corn, and vegan cheese for a little decadent fun.