I posted this before, but I've changed it some and it really is a great dressing/dip. It's pretty thick, so you may want to add some extra soy milk if you want it for salad dressing ... or not.
Creamy Avocado Dressing
1 small avocado
1/2 lime, juiced (more to taste)
1/4 cup Vegenaise
1 tbs shallots, minced
1 clove garlic, minced
1/2 tsp Tabasco or tapatio
1/2 tsp sugar
1/2 tsp salt (more to taste)
1/4 tsp black pepper
3/4 cup soy milk, a little at a time
1/4 cup cilantro, chopped
Combine all the ingredients except for the cilantro and 1/4 cup of soy milk. Blend until smooth. Add more soy milk (possibly more than 1/4 cup) continue blending until the desired consistency is reached. Add the cilantro and blend for several pulses, until well combined. Makes about 2 cups.
16 servings: 47 cal (4g fat, 2g carbs, 1g protein)
Lentil walnut burgers.
1 week ago
Great dressing recipe! I'm always looking for new tasty salad dressings.
Does it get brownish after a while, even with the lime juice? (Or is it so tasty that there is none left :D)
I don't think it browns much at all. If you keep it in a bottle, it's not really exposed to air, so it shouldn't be an issue.
My biggest problem is that it has a tendancy to be thick, which is great for tacos, but not so much for dressing. Don't be afraid to add enough soy milk to suit your needs.