Creamy, quick, and tangy--this Cilantro-Lime Avocado Dressing makes the perfect topping for salads, tacos, or roasted veggies. Not only is this dressing sugar-free and oil-free, but it comes together in minutes. You'll never need to buy store-bought dressing again!
I love salads, but I think most store-bought salad dressings are underwhelming, at best. And while it's easy to find a vegan vinaigrette, creamy vegan dressings are harder to come by. Don't even get me started on the preservatives, unnecessary sugar, and questionable oils that you'll find in most store-bought varieties. Enter this Cilantro-Lime Avocado Dressing. Not only is it creamy, citrusy, and tangy, but it's also sugar-free, oil-free, and can be whipped up in a few minutes.
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You'll love this Cilantro-Lime Dressing because it's:
- Vegan & Dairy-Free
- WFPB (Whole-Foods, Plant-Based)
- Preservative Free
- Oil-Free & Sugar-Free
- Gluten-free
- A good source of Healthy Fats
- Quick & Easy
- Tangy & Delicious
Can this be soy-free?
Yes! I usually use a soy-based yogurt, but other types of unsweetened yogurt are fine. I think coconut yogurt would be the best alternative.
How to serve
- I like to serve this dressing right away over a salad. In fact, I created this dressing specifically to go with this Vegan Southwestern Salad.
- It also makes a great addition to wraps and roasted veggies. You could even serve it over pasta or rice and beans!
- If you prefer more of a crema consistency, use a little less water in the preparation. As a crema, this dressing makes a perfect topping for tacos or even veggie sushi.
Can I make it ahead?
Because the main ingredient is avocado, this Cilantro-Lime Dressing tastes best the day it's made. However if you want to make this dressing a few hours in advance that's no problem. Just store it in an airtight container in the refrigerator until you're ready to use it.
Pro-tip: Add a squeeze of lime juice over the top layer of the dressing when it's in the container to keep it from browning. Be sure to shake it up before using.
How long will it last?
The downside of using avocados is that they start to go brown quickly. The lime juice will help this dressing stay fresh a little longer, but I think 3 days is about the limit. That said, you can freeze any leftovers (either all together or use an ice-cube tray for individual portions).
Ingredients
- 1 avocado
- ¼ cup unsweetened, plant-based yogurt (I use soy, but other types are also fine)
- ½ cup cilantro (washed and dried, stems included)
- ½ cup water (see notes)
- 2 to 4 tbsp lime juice (see notes on the recipe card)
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp sea salt
Instructions
Making this dressing is so easy! Just add all of the ingredients to a high-speed blender and blend to combine. (I use and recommend the NutriBullet Pro
, but you could use any blender for this recipe, even a stick blender would suffice).
Taste and adjust the water, lime juice, and seasonings, then blend again if necessary. Transfer to a glass jar or bottle and you're done!
Depending on how you plan to use the dressing, you can start with less water and add more to thin it out as you go. If you want this to be more of a creama for tacos, then start with less than ¼ cup water. If you plan to use as a traditional dressing, start with ½ cup water and add more later if necessary.
Because the flavor of limes can vary, I would also start with a little less lime juice (2 to 3 tbsp). Then add more later if necessary. You can use fresh or bottled lime juice for this recipe.
More Vegan Salads & Dressings
- Creamy Balsamic Dressing
- Creamy Vegan Italian Dressing
- Cashew Ginger Dressing
- Thai Salad with Sesame-Crusted Tofu
- Vegan Spinach Strawberry Salad
📖 Recipe
Cilantro-Lime Avocado Dressing (Oil-Free!)
Equipment
Ingredients
- 1 avocado
- ¼ cup unsweetened, plant-based yogurt (I use soy, but other types are also fine)
- ½ cup cilantro (washed and dried, stems included)
- ½ cup water (see notes)
- 2 to 4 tablespoon lime juice (see notes)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
Optional
- 1 teaspoon sea salt
Instructions
- Add all of the ingredients to a high-speed blender and blend to combine. Start with less water and lime juice (see notes).
- Taste to adjust seasonings. Add more water or lime juice if necessary. Blend again.
- After you reach desired consistency and flavoring, pour into a glass jar or bottle with a tight lid (so you can shake up the dressing before serving).
- Serve and enjoy right away. Store up to 2 days in an airtight container in the refrigerator.
Notes
- Limes can very greatly in the "strength" of flavor. So start with 2 or 3 tablespoons of lime juice and add more later if necessary.
- If you don't have fresh limes or don't want the hassle of squeezing the limes, you can use store-bought lime juice. I recommend using a product that is 100% lime juice. If you use lime juice concentrate, you should dilute with water or start with a small amount.
- Depending on how you want to use this dressing, you might add more or less water. For a dressing with more of a "crema" consistency (perfect for tacos!), start with less than ¼ cup water. If you want a traditional dressing start with ½ cup water and add more later if you want a thinner consistency.
- Don't throw out your cilantro stems! Just wash your bunch, pat dry, and add to the blender. If you're using a stick blender you might want to do a rough chop first.
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