This is the best dressing I think I’ve ever made. It’s particularly good as a flavoursome drizzle over a spicy vegetable taco bowl but it also goes really well with beef, chicken, salads, roasted veggies, corn-on-the-cob or as a dip for pizza. I’m sure no matter how you use it, it’s going to be delicious …
Ingredients (makes approx 1.5 cups):
1 cup vegan mayonnaise (or egg-based mayonnaise if you don’t need the recipe to be vegan)
3/4 cup fresh, chopped cilantro (in the UK it’s coriander)
finely grated zest of 1/2 fresh lime
2 tablespoons fresh lime juice
1 garlic clove, minced
1/4 teaspoon ground cumin
pinch of salt
2 to 4 tablespoons of water
Place all ingredients — except the water — into a blender or food processor and blend together for a couple of minutes until smooth and creamy.
Add a tablespoon of water at a time and continue to blend until you have the consistency you like — it should not be lumpy or too thick.
This dressing can be used immediately but it’s a good idea to refrigerate for at least 30 minutes to let the flavours really bloom.
Store in an airtight container in the fridge for up to 7 days.