There is a restaurant we go to that has a decadent ranch dressing with jalapeño. It is not WFPB so I had to come up with one. This is fabulous recipe for a Mexican cobb salad.
Ingredients
- 1 1/2 Cup Unsweetened plant milk yogurt SO Delicious Coconut Milk
- 1/2 Cup Vegan Mayonnaise Veganaise Grapeseed
- 1 Jalapeño
- 3 TBSP Lemon Juice
- 1 TBSP Rice vinegar
- 1 TSP Kala Namak salt
- 1/2 TSP Black Pepper
- 1/2 TSP Himalayan Salt To taste
- 1/2 TSP Cilantro Double if fresh
- 1 TSP Onion Powder
Instructions
- Scoop out the thicker yogurt and add to a mason jar.
- Slice a jalapeño lengthwise and remove the seeds and stem. Slice the pepper into very then strips then cut the strips crosswise to create a fine dice.
- Wash and chop the cilantro very fine.
- Add remaining ingredients to the yogurt and use a whisk to incorporate the mayonnaise with the yogurt.
- Adjust salt and pepper to your taste.
Notes
This is a Snappy Sheep recipe.
This can be made with cashew cream or silken tofu to replace the mayonnaise.
