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Mexican Salsa Dips (go Vegan No Sour Cream) Recipe

Name: Loco Mexicanos MEXICAN SALSA DIPS (GO VEGAN NO SOUR CREAM) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups ripe Roma or vine tomatoes; 0.5 cups yellow onion, coarsely chopped; 0.5 cups fresh cilantro, packed; 1 unit jalapeño pepper, stemmed and seeded for less heat; 2 unit garlic cloves; 2 tbs fresh lime juice; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.25 tsp black pepper; 1 tsp extra-virgin olive oil (optional, for mouthfeel); 1 cups raw cashews, soaked (hot soak 15 min or overnight); 0.5 cups water (for blending); 2 tbs fresh lemon juice; 1 tsp apple cider vinegar; 0.5 tsp garlic powder; 0.25 tsp onion powder; 1 tsp nutritional yeast (optional, for savory tang); 0.5 tsp kosher salt; 2 tbs cold water to thin; 10 cups tortilla chips; 4 unit lime wedges; 2 tbs additional cilantro leaves (garnish); 2 tbs pickled jalapeños (optional)

Inspired by Loco Mexicano

Time40m

Serves6

Spicy tomato salsa, sour cream served with tortilla chips

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Ingredients

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Salsa

4 cups ripe Roma or vine tomatoes

1/2 cups yellow onion, coarsely chopped

1/2 cups fresh cilantro, packed

1 unit jalapeño pepper, stemmed and seeded for less heat

2 unit Garlic cloves

2 tbs Fresh lime juice

1/2 tsp Ground cumin

1 tsp kosher salt

1/4 tsp black pepper

1 tsp extra-virgin olive oil (optional, for mouthfeel)

Vegan Sour Cream (Creamy Cashew-Based)

1 cups raw cashews, soaked (hot soak 15 min or overnight)

1/2 cups water (for blending)

2 tbs fresh lemon juice

1 tsp Apple cider vinegar

1/2 tsp Watkins garlic powder

1/4 tsp Onion powder

1 tsp nutritional yeast (optional, for savory tang)

1/2 tsp kosher salt

2 tbs cold water to thin

To Serve

10 cups tortilla chips

4 unit Lime wedges

2 tbs additional cilantro leaves (garnish)

2 tbs pickled jalapeños (optional)

Method

Salsa

Prepare and roast (optional)

If you prefer a smoky salsa, halve the tomatoes and place cut-side down on a hot skillet or under a broiler. Roast until charred and softened, 6–10 minutes, turning if needed. For fresh salsa, skip roasting.

Roughly chop roasted or raw tomatoes into large chunks and add to a food processor or blender.

Add the chopped yellow onion, stemmed jalapeño (keep seeds if you want more heat), garlic cloves, and cilantro to the blender.

Pulse 8–12 times until you reach a chunky salsa texture. Scrape down the sides as needed. For smoother salsa, blend longer but avoid overblending to keep some texture.

Transfer salsa to a bowl. Stir in fresh lime juice, ground cumin, kosher salt, black pepper, and olive oil if using. Taste and adjust salt, lime, or jalapeño heat.

Chill salsa for at least 20 minutes to let flavors meld, or serve immediately at room temperature.

Vegan Sour Cream (Cashew)

If you haven't soaked cashews: for a quick hot soak, place cashews in a heatproof bowl, cover with boiling water and soak 15 minutes, then drain. For best texture, soak 4+ hours or overnight in cool water and drain.

Place drained cashews in a high-speed blender with 1/2 cup water, lemon juice, apple cider vinegar, garlic powder, onion powder, nutritional yeast (if using), and 1/2 tsp kosher salt.

Blend on high until completely smooth and creamy, 1–2 minutes. Stop and scrape down sides as necessary. Add up to 2 tablespoons cold water, 1 tablespoon at a time, to reach a thick, pourable sour-cream consistency.

Taste and adjust seasoning: add more lemon for tang, salt to taste, or a pinch more garlic powder. Chill for 15–30 minutes to firm slightly before serving.

To Serve

Spoon the salsa into a serving bowl and place the vegan sour cream in a separate bowl or drizzle on top of the salsa in a swirl.

Garnish with additional cilantro leaves, a few pickled jalapeño slices, and lime wedges on the side.

Serve immediately with tortilla chips. Keep leftover salsa refrigerated in an airtight container for up to 4 days and vegan sour cream for up to 5 days.