Tangy oil-free Vegan Avocado Dressing is easy to make in 5 minutes with only 5 ingredients and a blender. Enjoy on salads or as a creamy dip. Make it thick or thin to suit your needs.
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If you're looking for an oil-free salad dressing that's as satisfying as a classic vinaigrette, this Vegan Avocado Dressing is for you.
Inspired by the Mediterranean flavors of Greek dressing, it's wonderful on leafy greens, vegan Greek salad, or as a dip for fresh veggies. Or try it on roasted vegetables, a baked potato, or as a sandwich spread instead of mayo.
It's easy to use it in a variety of ways since you can adjust the amount of water you add to make it as thick or as thin as you like!
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Why you'll love this recipe
- It's easy to make in minutes with only 5 ingredients (plus salt and pepper).
- It's oil-free, nut-free, and gluten-free.
- You can use it on your favorite salads or as a sauce or spread.
Ingredients
Avocado: While you'll want the avocado to be ripe, you can also use one that is slightly past its prime. You'll need about 1 cup of the flesh, which is the yield of an average sized avocado.
Substitutions and variations
Mediterranean-inspired Vegan Avocado Dressing can easily be customized to suit your taste.
- Use your favorite dried herbs in place of the oregano such as dill, parsley, or basil.
- Or use fresh herbs instead of dried.
- If you're allergic to mustard, you can use vegan mayo as an emulsifier instead.
- Try a different vinegar such as wine wine vinegar, apple cider vinegar, or balsamic vinegar instead of red wine vinegar.
- Add some lemon zest along with the juice for more citrusy flavor.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Place the ingredients in a blender.
- Blend, adding a little cold water as needed, until the dressing is smooth and creamy and your desired consistency.
Serving suggestions
Vegan Avocado Dressing is delicious on just about any salad.
It's a tasty oil-free option on a vegan Greek salad. And it's wonderful on a simple green salad with pan fried seasoned chickpeas.
Or drizzle it on air fryer baby carrots or air fryer green beans for a quick and easy side dish.
You can also use it as a substitute for vegan mayo in vegan chickpea "tuna" salad.
Storing
Store the dressing in an airtight container in the refrigerator for 3 to 4 days.
Recipe FAQs
Since the avocado in the dressing is exposed to air, it will oxidize and lose its vibrant green color. The lemon juice in the dressing will slow down the oxidation process, but in general the dressing may turn a yellowish-brownish color.
Allow avocados to ripen at room temperature. When they yield to gentle pressure, transfer them to the refrigerator so that they last longer until you are ready to use them.
Place the hard avocados in a brown paper bag with either an apple or a banana. They should ripen within 2 to 3 days.
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Amy
📋 Recipe
Oil-Free Vegan Avocado Dressing
Equipment
- high speed blender
Ingredients
- 1 avocado, pit and skin removed (about 1 cup)
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon Dijon mustard
- ½ teaspoon dried oregano
- salt and pepper, to taste
- cold water to thin the dressing
Instructions
- Place the avocado, red wine vinegar, lemon juice, Dijon mustard, dried oregano, and salt and pepper in the container of a high-speed blender.1 avocado, 2 Tablespoons red wine vinegar, 1 Tablespoon lemon juice, 1 Tablespoon Dijon mustard, ½ teaspoon dried oregano, salt and pepper
- Blend the dressing, adding a few tablespoons of water at a time, as needed, until the dressing reaches your desired consistency. Taste and adjust the seasonings, as desired.cold water to thin the dressing
- Use right away, or refrigerate in an airtight container for later.
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Notes
Nutrition
Nutritional information is an estimation only.
Stacey says
Light & delicious! This dressing is simple and versatile. I made it for our dinner salads this week but tried it out for my lunch. I threw together whatever veggies I had: carrots, onion, mushrooms, celery and cucumber on top of a spring and baby spinach mix. I also sprinkled on some chopped almonds and sunflower seeds. A random salad, but the dressing melded with all the flavors perfectly with another good squeeze of lemon. Thank you for this recipe 💗