This Creamy Vegan Avocado Dressing gives any salad an instant upgrade! Full of herbaceous flavor, you can whip it up in just 5 minutes.
This Creamy Vegan Avocado Dressing recipe is one you should definitely put on your must-make list—and then pour it on allllll the salads. It’s so easy to make, it’s almost not even a recipe!
One of my favourite things about this avocado dressing is its creamy texture. Like seriously, you’d think there was Greek yogurt in it, but it’s all thanks to the luxurious creaminess from the avocado.
My other favourite thing about this? You can use it in a million ways. As a dip, as a mayonnaise replacement in sandwiches, and on any salad your heart desires. You can also switch it up if you like: add another garlic clove, cilantro instead of parsley, or amp up the seasonings. (Cayenne would give it a delicious kick!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Avocado
- Parsley or cilantro – Cilantro is a great choice for Tex-Mex or Asian inspired salads, while parsley is versatile enough to go with just about anything.
- Sea salt
- Lime – The lime juice doesn’t just give this dressing a bright, citrusy flavor—it also keeps the colour a lovely bright green.
- Olive oil
- Garlic
- Water
Should Avocados Be Refrigerated?
Only ripe avocados should be stored in the refrigerator. If your avocado isn’t yet ripe, you should store it at room temperature until it ripens.
How Do You Properly Cut an Avocado?
Use a sharp chef’s knife to cut through the avocado lengthwise, until you feel the pit. Pivot the knife and cut through the other side of the avocado, also until reaching the pit. Twist the two halves and pull them apart, then pierce the pit with your knife and pull it out.
How to Make Creamy Vegan Avocado Dressing
Here’s how easy it is to make your own avocado salad dressing!
Blend . Place all of the ingredients in a food processor or blender with 1/4 cup of water. Blend until smooth.
Adjust . The amount of water needed depends on the size of your avocado, so at this point, you can add more water and blend again if needed.
Serving Suggestions
Here are some of my favorite ways to use this dressing:
- As a dressing for Taco Salad
- As a sauce for my Vegan Buddha Bowl
- As a spread for a Vegan BLT Sandwich
- As a dipping sauce for Sweet Potato Fries
How to Store
Store avocado dressing in an airtight container in the refrigerator for up to 3 days. To keep it from going brown, you can press a sheet of plastic wrap onto the surface of the dressing.
Can This Recipe Be Frozen?
You can freeze this creamy avocado dressing for up to 2 months in a freezer bag or airtight container. Let it thaw in the refrigerator before you use it.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- half a large avocado
- 1/4 cup parsley or cilantro , stems removed
- 1/4 teaspoon sea salt
- juice of one lime
- 1/3 cup olive oil
- 2 cloves garlic , peeled
- ¼ cup to 1/2 cup water*
Instructions
- Blend everything together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!
Notes
This Creamy Vegan Avocado Dressing gives any salad an instant upgrade! Full of herbaceous flavor, you can whip it up in just 5 minutes.
This Creamy Vegan Avocado Dressing recipe is one you should definitely put on your must-make list—and then pour it on allllll the salads. It’s so easy to make, it’s almost not even a recipe!
One of my favourite things about this avocado dressing is its creamy texture. Like seriously, you’d think there was Greek yogurt in it, but it’s all thanks to the luxurious creaminess from the avocado.
My other favourite thing about this? You can use it in a million ways. As a dip, as a mayonnaise replacement in sandwiches, and on any salad your heart desires. You can also switch it up if you like: add another garlic clove, cilantro instead of parsley, or amp up the seasonings. (Cayenne would give it a delicious kick!)
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Avocado
- Parsley or cilantro – Cilantro is a great choice for Tex-Mex or Asian inspired salads, while parsley is versatile enough to go with just about anything.
- Sea salt
- Lime – The lime juice doesn’t just give this dressing a bright, citrusy flavor—it also keeps the colour a lovely bright green.
- Olive oil
- Garlic
- Water
Should Avocados Be Refrigerated?
Only ripe avocados should be stored in the refrigerator. If your avocado isn’t yet ripe, you should store it at room temperature until it ripens.
How Do You Properly Cut an Avocado?
Use a sharp chef’s knife to cut through the avocado lengthwise, until you feel the pit. Pivot the knife and cut through the other side of the avocado, also until reaching the pit. Twist the two halves and pull them apart, then pierce the pit with your knife and pull it out.
How to Make Creamy Vegan Avocado Dressing
Here’s how easy it is to make your own avocado salad dressing!
Blend . Place all of the ingredients in a food processor or blender with 1/4 cup of water. Blend until smooth.
Adjust . The amount of water needed depends on the size of your avocado, so at this point, you can add more water and blend again if needed.
Serving Suggestions
Here are some of my favorite ways to use this dressing:
- As a dressing for Taco Salad
- As a sauce for my Vegan Buddha Bowl
- As a spread for a Vegan BLT Sandwich
- As a dipping sauce for Sweet Potato Fries
How to Store
Store avocado dressing in an airtight container in the refrigerator for up to 3 days. To keep it from going brown, you can press a sheet of plastic wrap onto the surface of the dressing.
Can This Recipe Be Frozen?
You can freeze this creamy avocado dressing for up to 2 months in a freezer bag or airtight container. Let it thaw in the refrigerator before you use it.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Ingredients
- half a large avocado
- 1/4 cup parsley or cilantro , stems removed
- 1/4 teaspoon sea salt
- juice of one lime
- 1/3 cup olive oil
- 2 cloves garlic , peeled
- ¼ cup to 1/2 cup water*
Instructions
- Blend everything together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!
Notes
5-Ingredient Creamy Avocado Dressing
Ingredients
- half a large avocado
- 1/4 cup parsley or cilantro stems removed
- 1/4 teaspoon sea salt
- juice of one lime
- 1/3 cup olive oil
- 2 cloves garlic peeled
- ¼ cup to 1/2 cup water*
Instructions
- Blend everything together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!
Notes
Nutrition
5-Ingredient Creamy Avocado Dressing https://jessicainthekitchen.com/creamy-vegan-avocado-dressing/ April 1, 2022
Looking for big Tex-Mex flavours in your easy vegan dinners? You can’t do better than my Vegan Cheesy Taco Pasta and Walnut Meat Taco Salad!
Today I’m bringing you two weeknight dinners in one post! What they both have in common is that they use prepared salsa to add tons of flavour without adding to your prep time. (Of course, if you do prefer making your own salsa, you can whip up my Restaurant Style Blender Salsa and use that instead.)
The Vegan Cheese Taco Pasta a little bit like vegan mac and cheese , but with an upgrade: crumbled taco-seasoned veggie burgers for protein and texture, and an irresistibly creamy sauce made with jarred salsa and shredded vegan cheese. Talk about easy!
Then use the rest of your salsa to make an easy vegan taco salad; you can use the walnut meat from my vegan burrito recipe, or make those veggie burgers do double-duty and crumble them up to make the meat. While this is definitely a dinner-worthy salad, it’s also fantastic for easy meal prep lunches—just store all the components separately to keep them fresh, then assemble before eating!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Here’s what you’ll need for the Cheesy Taco Pasta:
- Shell pasta – I like shells for this recipe because they have little pockets to hold bits of the vegan taco meat and cheese, but elbow noodles or rotini would work too!
- Olive oil
- Veggie burger meat – Black bean burgers would work well, but you can use any kind you like!
- Salsa – I used a chunky medium salsa.
- Shredded vegan cheese – I recommend either cheddar, pepper jack, or a Mexican blend.
- Taco seasoning
- Water
- Sea salt and ground black pepper
And then if you want to make the Vegan Taco Salad, you’ll need to pick up:
- Walnut meat, veggie burger meat, or vegan crumbles
- Taco seasoning
- Salsa – I used a chunky salsa.
- Romaine or butter lettuce – Make sure this is dried well to keep your salad from going soggy!
- Sweet corn – This could be fresh, canned, or thawed from frozen.
- Black beans
- Shredded vegan cheddar cheese
- Avocado
How to Make Vegan Cheesy Taco Pasta
First up: taco pasta! Here’s what you’ll need to do.
Cook the pasta. Cook the pasta in salted water according to the directions on the box. Drain, reserving the cooking liquid , and set aside for later.
Make the taco meat. While the pasta cooks, heat the oil in a pan set over medium-high heat. Crumble the veggie burger into the pan, then add the taco seasoning. Stir to combine and cook for about 3 minutes. Season to taste with salt and pepper.
Finish . Reduce the heat to medium. Add MEASUREMENT of the cooking water from the pasta, along with the shells, salsa, and vegan cheese. Stir to combine for about 3 minutes, or until the cheese is melted into a smooth sauce. Add more taco seasoning or salt and pepper to taste, then serve.
Does Vegan Cheese Melt?
Not all vegan cheeses melt, but the good news is that vegan cheeses that come pre-shredded are all varieties that are made for melting! So be sure to buy a bag of shredded vegan cheese rather than purchasing a block and shredding it yourself; blocks of vegan cheese may not be formulated for melting.
How to Store
If you have leftovers, store them in an airtight container in the refrigerator for 3 to 4 days; reheat them in the microwave or in a skillet with a splash of plant-based milk. This recipe can also be frozen for up to 2 months, then thawed in the refrigerator before reheating.
How to Make Vegan Taco Salad
Once you made the vegan taco meat, the salad is just a matter of assembly!
Make the taco meat. Heat the oil in a skillet set over medium heat. Add the walnut meat or crumbled veggie burger and taco seasoning and sauté for about 3 minutes, or until cooked through. Remove from heat and stir in the salsa. Taste and add more seasonings, if desired.
Assemble the salad . Place the lettuce on plates, then arrange the taco meat, sweet corn, black beans, shredded cheese and diced avocado on top. If desired, add your choice of dressing or my Vegan Ranch Dressing .
How to Store
If you’d like to store the taco salad, I recommend refrigerating the components separately to keep them fresh. They’ll keep in the fridge for a day or two. Reheat the taco meat in the microwave, then assemble the salads.
Ingredients
- 8 ounces shell pasta
- 1 tablespoon olive oil
- 8 ounces veggie burger meat
- 2 cups Pace® Chunky Salsa, Medium
- 1 1/2 cups shredded vegan cheese
- 2 tablespoons taco seasoning
- 1 cup water , (reserved from pasta water)
- sea salt and ground black pepper to taste
Instructions
- In a well-salted pot of boiling water, cook the shell pasta according to the directions on the box. Save 1 cup of pasta water. Remove from heat, drain and set aside.
- While the pasta is cooking, heat the oil in a pan over medium-high heat. When hot, crumble over the veggie burger into the pan. Add the taco seasoning, stir to combine, and cook for about 3 minutes, until well combined. Season with a pinch of sea salt and ground black pepper to taste.
- Lower heat to medium. Add in the pasta water ( ½ cup at a time), the cooked pasta, Medium Pace® Chunky Salsa, shredded vegan cheese and stir to combine for about 3 minutes until the cheese is melted through and the sauce is smooth. Add in the other ½ cup of pasta water if needed/desired, until the sauce is completely smooth. Taste and add more taco seasoning, or salt and pepper if needed.
- Serve immediately, top with chopped parsley, and enjoy!
Notes
Ingredients
- 2 teaspoons oil
- 8 ounces walnut meat, veggie burger meat, or 1 cup vegan crumbles
- 2 tablespoons taco seasoning
- 1 cup Pace® Chunky Salsa, Mild
- 6 cups romaine or butter lettuce, rinsed, pat dry and chopped
- 1/4 cup sweet corn , (cooked/canned, rinsed and drained)
- 1/2 cup black beans , (cooked/canned, rinsed and drained)
- 1/4 cup shredded vegan cheddar cheese
- 1/2 large avocado , chopped
Instructions
- In a pan over medium heat, heat the oil. Add in the walnut meat or crumbled veggie burger, top with taco seasoning and sauté for about 3 minutes, until fully cooked through. Remove from heat and stir in the Mild Pace® Chunky Salsa until fully coated, for about 30 seconds while it heats through. Taste and add more seasonings if desired.
- In your plate, add the chopped lettuce. On top of the bed of lettuce, arrange the salad toppings side by side: the salsa veggie meat, the sweet corn, the black beans, the shredded cheese and the chopped avocado. Stir together and enjoy!!
