Go Back
Avocado Dressing Featured

Creamy Avocado Dressing

This versatile avocado dressing transitions from a pourable salad topping to a thick, creamy dip after refrigeration. Perfect for salads, grain bowls, or as a veggie dip!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 10
Course: Vegan Dressings
Cuisine: American
Calories: 58
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup 75g raw unsalted cashews
  • 1/2 cup 120g non-dairy unsweetened plain yogurt
  • 1/4 cup 60g canned "lite" coconut milk, shaken first
  • 1 1/2 tablespoons 23g white distilled vinegar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon dry mustard
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon dried dill
  • 2 tablespoons chopped fresh dill for stirring in at the end

Equipment

  • Blender (high-powered preferred)
  • Measuring cups and spoons
  • Storage container
  • Kitchen scale (optional)

Method
 

  1. If using a standard blender, soak cashews overnight in water, then drain and rinse.
  2. Add all ingredients except fresh dill to blender and process for 2-3 minutes until completely smooth.
  3. Transfer to a container and stir in the fresh dill by hand.
  4. Use immediately or refrigerate to thicken.
  5. After refrigeration, stir well and thin with a little water if needed.

Notes

  • Keeps in the refrigerator for up to one week.
  • Will thicken considerably after refrigeration.
  • For a spicier version, add a seeded jalapeño to the blender.
  • Substitute cilantro and lime juice for the dill for a Southwest variation.