Chipotle Cashew Dressing

This dressing was inspired by the sauce used in Hot For Food’s jackfruit tacos recipe as well as my laziness.  I didn’t want to use a bender to make the dressing, so I figured a way to not use my blender!  Use it to top off tacos or a salad!  Make it.  Eat it.  Love it. You’re welcome.




  • 1-2 Tbsp. cashew butter
  • 1 tsp. chipotles in adobo sauce
  • Juice of ½ a lime or ½ tsp. apple cider vinegar


  • Whole wheat tortillas (I prefer Ezekiel sprouted grain tortillas)
  • Plant-based filling like Upton’s Naturals cilantro lime jackfruit, sweet potato, or black beans
  • Shredded purple cabbage
  • Lime juice
  • Red onion
  • Cilantro, chopped

Salad (makes 2 servings)

  • 1 romaine heart, chopped
  • ¼ purple cabbage, chopped
  • ¼ cup onion, chopped
  • ¼ cup tomatoes, chopped (optional)
  • Plant-based filling from the tacos
  • Cilantro, chopped


  1. For the dressing, mix all of the ingredients together in a small bowl
  2. Add water to reach the desired consistency, which is creamy but pourable
  3. For the tacos, heat up the tortillas on the stove or in the microwave
  4. Combine the cabbage, lime juice, red onion, and cilantro to marinate for a few minutes
  5. Fill the tortillas with filling and cabbage slaw
  6. For the salad, mix all of the ingredients together in a bowl
  7. Drizzle dressing on top
  8. Sprinkle cilantro and red onion for garnish
  9. Enjoy!

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