Ingredients10 m servings 74 cals
- 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.
Per Serving: 74 calories; 6.8 g fat; 3.8 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 53 mg sodium. Full nutrition
ReviewsRead all reviews 13
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...
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 whit...
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.
I really like this. I pretty much double the spices then adjust the mayo and water to taste. I substitute sour cream for part of the mayo, again to taste. I use sugar instead of agave nectar ...
Amazing. My boyfriend is in LOVE with it and can't stop raving. Made me look like a champ. I served it with organic brown rice and a southwest salad... We are vegan and it is a new staple! The s...
YUM! I made this with vegan low fat mayo and it was amazing! Put it on a salad of romain, corn (fresh or even frozen), black beans (canned) and top with a few tortilla chips. Amazing and guilt...
Yum! I made a south western salad and everyone really liked it. My hubby had two bowls! Incentive to eat more veggies is always a win! Thanks for submitting!
I did add extra water because it was a little too thick for me but it was amazing! I was a little worried with the large amounts of seasoning it called for but it turned out to be PERFECT!