Vegan Elote Salad [Oil Free + SO Easy!] Recipe
This Vegan Elote Salad is a creamy, flavorful, and oil-free twist on the classic Mexican street corn salad. Made with fresh and simple ingredients like corn, cucumber, avocado, and a dairy-free cashew-based dressing, it’s a refreshing and healthy dish perfect for a quick lunch or a vibrant side dish. Ready in just 15 minutes, it’s a crowd-pleaser that’s easy to make and packed with texture and zest.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican-inspired
- Diet: Vegan
Ingredients
For the Salad
- 2 cups frozen corn, thawed
- 1 cup cucumber, diced
- 1 medium avocado, diced
- 1/4 cup red onion, diced
- 1/3 cup cilantro leaves
- 1/2 teaspoon chili flakes (or more, to taste)
For the Dressing
- 1/2 cup raw cashews
- 2 tablespoons lemon juice (approximately half a medium lemon)
- 1/4 cup fresh water
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon sea salt (or to taste)
For Garnishing (Optional)
- More cilantro leaves
- Vegan Parmesan cheese
- Extra chili flakes
Instructions
- Prepare the Dressing: Add all the dressing ingredients—raw cashews, lemon juice, water, apple cider vinegar, and sea salt—to your blender. Start blending on low speed, gradually increasing to avoid cashew bits splashing. Blend until smooth and creamy. Scrape down the sides of the blender as needed to fully incorporate all ingredients. Set the dressing aside.
- Combine the Salad Ingredients: In a large mixing bowl, combine the thawed corn, diced cucumber, diced avocado, diced red onion, cilantro leaves, and chili flakes. Pour the prepared cashew dressing over the salad mixture and gently mix well to coat all ingredients evenly.
- Serve or Chill: You can serve the salad immediately for a fresh, crisp flavor or chill it in the refrigerator for about 1 hour to let the flavors meld together. Before serving, optionally garnish with extra cilantro, vegan Parmesan cheese, and additional chili flakes to taste.
Notes
- Make sure to soak the raw cashews if your blender is not very high-powered, or use hot water to soften them for a smoother dressing.
- Adjust chili flakes according to your spice preference.
- This salad is best enjoyed fresh but can be stored refrigerated for up to 2 days.
- For a nut-free version, substitute cashews with soaked sunflower seeds and check for desired creaminess.
- Use fresh, ripe avocado to add creaminess and healthy fats to the salad.
