Super creamy, tasty and versatile Vegan Avocado Dressing made in a blender or food processor in minutes. Make it thick like mayonnaise or thin like vinaigrette, depending on your needs.Use it as a dressing for salad leaves, as a dip, spread in sandwiches, and dolloped on foods like bowl meals, tacos burritos and potato wedges.
PREP TIME: 5 minutesminutes
COOK TIME: 0 minutesminutes
TOTAL TIME: 5 minutesminutes
Servings: 12tablespoons (makes about ¾ cup total depending on the size of your avocado)
Ingredients
1largeavocado, must be soft & ripe
2 tablespoonsfreshly squeezed lemon juice, or lime
2tablespoonswater, plus more to thin as needed
2tablespoonsextra virgin olive oil, for oil-free just use more water instead
1smallclove of garlic
1teaspoonsriracha, or other chili sauce (omit if you prefer)
2teaspoonswhite wine vinegar
¼teaspoonsalt
⅛teaspoonfreshly ground pepper
INSTRUCTIONS
Cut the avocado in half and remove the pit. Scoop the flesh out into a food processor or blender.
Add the lemon/lime juice, water, olive oil, garlic, sriracha and vinegar. Blend until smooth.
Adjust the thickness to your liking by adding a little more water before blending again for a second or 2 to combine.
Check the seasoning. Add a little more salt and pepper to taste if necessary, and an extra squeeze of lemon or lime if you think it needs it.
Decant into a jar or other container.
NOTES
Storage - This dairy-free avocado dressing is at its best when consumed on the day it is made but leftovers can be stored in a jar or other airtight container in the fridge for 2 to 3 days. It will lose its green colour over time due to oxidation of the avocado but still tastes absolutely fine.