When I moved to Arizona from Texas, one of the great things about moving here was Cafe Rio!!! Except, then I remembered that the reasons why I loved Cafe Rio no longer applied since I was now a vegan (pork barbacoa salad, oh how I loved you--but then I learned how pigs are raised and slaughtered and now I don't crave you so much). Well, we still make a trip to Cafe Rio periodically, although it's only for a meat-less salad. I figured out how to make their creamy tomatillo dressing vegan! So, we have it around the house for our own salads. You will need:
2-3 large tomatillos, diced
juice from 1 lime
1 C vegan sour cream
1 C veganaise mayo (the grapeseed one)
big bunch of cilantro (approx 2+ cups)
1 jalapeno or hatch chile
1-2 cloves garlic
1 tsp salt
1/2 C red onion OR 3 stalks of green onion, chopped
Put it all in your food processor and mix until smooth. If you don't have a food processor, invest in one. I have the Kitchenaid from Costco (approx $100).
This is a great dressing for a variety of salads, but especially the hearty ones that include everything but the kitchen sink--kind of like a Cafe Rio salad! :o) Enjoy!
I have been eating a vegan Cafe Rio salad every day for lunch since Friday. :)
ReplyDeleteI made a cashew sour cream and added some nutritional yeast, lemon juice, and spices. No tomatillos--didn't have any on hand.
Have you ever tried making a creamy dressing with silken tofu? I saw a recipe for vegan ranch today that used it. I'm just curious.
I have a couple recipes for creamy dressings that use silken tofu, but since we can't do soy, haven't tried them. How do you make cashew sour cream? Please share!
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