No Oil Avocado Dressing – The simplest avocado recipe ever made. This vegan dressing takes 10 minutes to make and uses only 5 ingredients. Use it on salads or french fries

Avocado was never my favorite.  It was an acquired taste for me.

But now, I use it in everything like toast, salad and smoothies!

75° view of 5oz Glass Bottle Filled With Creamy Avocado Dressing in Front View. Rosemary Sprigs and Leaves Taking Up Most of the Left Background. Bottle's Cover With White Rubber Seal is in the Background Right. Name of the Recipe on the Top of the Photo in Didot Font

“Avocado, avocado, where forth art thou avocado?”

When my mind wanders, it likes to substitute food into famous lines.  My favorite is “Clove means never having to say you are sorry”.  Or how about, “Yogurt complete me”.  This one is funny too: “That’ll do Fig, That’ll do!”

Ok, one last one: “I wish I knew how to quinoa you!”

Now that I have gotten that out of my system, let me tell you abut this vegan creamy avocado dressing.  I use almond milk in it to give it the creaminess because it is better when it is vegan.  You can always sub it for whole milk, if you prefer.

This is also a no oil avocado dressing because I know how people hate adding oils to dressing. I also have a no-oil pear dressing that you will love.

This dressing will go great on any salad, but, I am going to use it in an amazing French fries recipe which is coming soon to this blog.  This is not the first time avocado has been paired with French fries on my blog.  I used it in my Gyros recipe and that made the recipe that much better.

75° view of the Author's Thumb, Index Finger and Middle Finger Holding a Butternut Squash Fry Dipped in the Creamy Avocado Dressing. In the Background, a Deliberately Blurred Image of a 5oz Glass Bottle Filled With Creamy Avocado Dressing. Rosemary Sprigs in the Distant Background. Name of the Recipe on the Top of the Photo in Didot Font

In the meantime, make this avocado dressing and keep it ready.  You are going to use it on some delicious French fries.  Or, put it into a spinach salad to make a delicious lunch idea.

Give me your favorite “Food substituted in a famous line” in the comments below.  Let me see just how creative you can get.  Bonus points for those who can use tomato in a famous line

Creamy Avocado Dressing Recipe (Vegan)

1) In a food processor, add 1 avocado that is peeled and roughly chopped

2) Add 2 tsp of freshly squeezed lime juice

3) Add 1 tsp of salt and black pepper.  Black pepper is optional

4) Add 1/2 cup of almond milk.  If you prefer creamier, add more almond milk

5) Add 2 Tbsp of water and blend on low speed until it is well blended

Transfer to a bottle and refrigerate for 30 minutes.  You can store it for up to 2 weeks in the fridge

Other ingredients you can add to this dressing: Red onions, roasted garlic, tarragon, olive oil, cilantro or dill.

Vegan Creamy avocado lime dressing Recipes. This is a healthy, dairy-free Salad dressing with good fat in it. #healthy #vegan #vegetarian #healthyfats #dressings #salad #avocado #lime #recipes

Avocado Dressing (Creamy And Vegan)

Rini
This vegan creamy avocado dressing takes 10 minutes to make and uses only 5 ingredients. Use it on salads or fries
4.91 from 10 votes
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Appetizer, brunch, Side Dish, Snack
Cuisine American, Mexican
Servings 1 Cups
Calories 231 kcal

Ingredients
  

  • 1 avocado
  • 2 tsp lime juice freshly squeezed
  • 1/2 tsp salt
  • 1/2 cup almond milk (adjust for texture preference)
  • 2 Tbsp water
  • 1 tsp black pepper (optional)

Instructions
 

  • In a food processor, add 1 avocado that is peeled and roughly chopped
  • Add 2 tsp of freshly squeezed lime juice
  • Add 1 tsp of salt and black pepper. Black pepper is optional
  • Add 1/2 cup of almond milk. If you prefer creamier, add more almond milk
  • Add 2 Tbsp of water and blend on low speed until it is well blended

Transfer to a bottle and refrigerate for 30 minutes. You can store it for up to 2 weeks in the fridge

    Other ingredients you can add to this dressing: Red onions, roasted garlic, tarragon, olive oil, cilantro or dill.

      Video

      Notes

      You can store it for up to 2 weeks in the fridge !Other ingredients you can add to this dressing: Red onions, roasted garlic, tarragon, olive oil, jalapeno, cilantro or dill.

      Nutrition

      Serving: 1.5cupsCalories: 231kcalCarbohydrates: 13gProtein: 3gFat: 20gSaturated Fat: 2gSodium: 1669mgPotassium: 649mgFiber: 9gSugar: 1gVitamin A: 195IUVitamin C: 15.4mgCalcium: 116mgIron: 0.9mg
      Keyword avocado dressing, avocado recipes, can vegans eat avocado, cinco de mayo vegan recipes, creamy avocado dressing, healthy fat recipes, homemade dressing, how to make avocado dressing, how to make dressing at home, is avocado good for vegans, vegan dips, vegan dressing recipes, vegan recipes
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      34 Comments

      1. I am so excited to try this recipe!! I can’t wait to make it as soon as I get home! (I’m at the grocery store right now), read the comments and figured THIS IS THE ONE!

      2. This looks great, and I’m going to try it! My question is,, . is a serving really 1.5 cups, or is that typo? That is a lot for a salad. I’m concerned about fat, calories, etc and I want to be sure I’m counting correctly.
        Thanks!
        Dennis

      3. ????O.M.G ????I am floored at how delicious and creamy this is…I added garlic, cilantro and red pepper. I used soy milk because that’s what I had on hand…heavenly!

        1. That is an interesting question. I am not sure, but, its definitely worth a try. I think you can spice it up a little, like adding more herbs and include fresh veggies with the pasta. Make it and please come back to me with pics of the recipe. πŸ™‚

      4. Quite tasty! I love the use of the almond milk. This is about to be my new dressing/dip/sauce/etc. πŸ™‚

      5. Omg, this dressing is marvelous! I usually load my salads up with beans, onions, veggies, etc., but tonight, since I had already eaten a lot of beans earlier in the day, I felt like eating a lighter salad. For a dressing, I wanted something richer tasting than vinegar or lemon or even salsa, but I was trying avoid oils, or anything oil based. I didn’t have limes, I only had lemons and one small avocado, but I thought that I would give the recipe a try to see what would happen. It was 10 minutes well spent… This dressing is OUTRAGEOUSLY GOOD! I used Ripple Pea Protein Vanilla plant milk, and I also added 3 cloves of roasted garlic which I already had. The dressing is so decadent, that I feel like I am cheating and scooping it off of Ruby Tuesday’s salad bar or something like that! Thank you for such deliciously simple, yet healthy and guilt free vegan recipe. I will make this on a regular basis.

        1. That is so good to hear, Gina. I am really happy to hear that you liked it. I like that you used vanilla plant milk and added roasted garlic to it.

        2. Thank you so much! I made a double-sized batch last night and it filled up a large glass jar, with about 8 ounces left over. It will be my new base for salad dressings for sure! I will try it with cilantro the nexr time, and who knows? I may get wild and add a dash of curry seasoning or ginger and tamari to see what happens! Thanks again for sharing such a great recipe!

        1. Hi Ashley. This looks delicious. I can’t have lime juice (or lemon) because of problems I have with “silent” acid reflux. Do you have any other ideas to tweak the recipe and make it “reflux” friendly? I make my own almond milk so I’m looking forward to using it in your recipe! Thank you again.
          Thanks
          Kris

      6. Have you ever tried coconut or rice milk with this? I’m making it for my 5 year old and he can’t have almond milk. We substitute the above in other things but wondering what it would be like. Thanks!

        1. Thank you, Tracy. I have tried it with coconut milk and it was delicious. I haven’t tried it with rice milk, so, I can’t say how it will taste. I will definitely experiment with it and let you know. But, I think you will like it with coconut milk.