Creamy Avocado Dressing

This creamy vegan avocado dressing is the ideal companion to a fresh summer salad and levels up tacos, grilled veggies or even buddha bowls.

Course Condiment, dressing, Sauce

Cuisine American

Prep Time 5

Cook Time 5

Servings servings or 1 cup

Calories 74kcal

Cost $3

In a cup of a (mini) food processor add the avocado, water, olive oil, lime juice, jalapeno, chili powder, garlic powder or a peeled clove of garlic, cumin, salt and pepper.
Process until smooth, scraping down the sides. If needed, add more water until it reaches a desired consistency.
Serve with salads, tacos, burritos, fresh or grilled veggies, on top of buddha bowls, or other grain-based dishes (see serving suggestions above).

Top Tips

Store the sauce in an airtight container in the fridge for three or four days.
Depending on how thick you want your dressing to be, you will need different amount of water to adjust the consistency. Start with 1/2 cup and keep adding water, one tablespoon at a time, until you like the consistency.
If you don’t have a food processor you’ll be able to mash up the avocado using a fork, a potato masher or a mortar and a pestle and mix with the other ingredients. It won’t be as smooth and creamy, but in a pinch, it will work.
Serve with salads, tacos, burritos, fresh or grilled veggies, on top of buddha bowls, or other grain-based dishes (see serving suggestions above).
This recipe makes about 1 cup of dressing which is roughly 8 servings (2 tablespoons per serving).

Recipe Variations

Adjust jalapenos to make the sauce more or less spicy. If you’re really sensitive, get rid of it altogether.
You can use lemon juice in place of lime juice for this dressing. It will be less zesty though.
Use avocado oil instead of extra virgin olive oil.
Try adding chipotle pepper instead of jalapeno for an extra smoky note. It might affect the color but it tastes great!