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Vegan Creamy Southwest Dressing

Vegan Creamy Southwest Dressing

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jamieq

I adore Newman's Own® Southwest salad dressing from McDonald's®. Sadly it's not available at any stores (that I can find). Play around to make it taste as you remember it. Enjoy!

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 74 kcal
  • 4%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 53 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Blend vegan mayonnaise, water, agave nectar, vinegar, chili powder, garlic powder, onion powder, cumin, lime juice, and cayenne pepper in a blender until smooth. Keep refrigerated in an airtight container for 5 to 7 days.
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Reviews

Bonita
3
3/29/2014

Fabulous recipe! In place of the vegan mayo I added a pureed avocado and a large spoonful of plain greek yogurt and extra water to thin. It was fabulous, low cal for a dressing and super healthy. Thanks!

Ramona F. Smith
3
5/31/2013

My family loved this! We are not vegan so we used regular mayo, and put it on a chicken salad. We liked it so well that we did another salad with steak. A yummy dressing for any summer salad.

TasteTester
1
5/4/2014

Was sooo excited to find a recipe for this!! I tweaked the recipe for what I had at home. 1/2 mayo and 1/2 plain greek yogurt instead of vegan yogurt, honey instead of agave nectar, regular white vinegar, lemon juice (though I'm sure lime would be a little better), and I know it's weird, but I used the vinegar water from banana peppers instead of water to thin. I also added about a teaspoon and a half or so of sriracha! It tastes great and I'm sure after sitting over night it will taste even better tomorrow :) Thanks for sharing.