Ingredients
- 15 Ounce Can White Beans (White Kidney Or Cannellini Beans) Drained And Rinsed
- 2 Cloves Garlic, Peeled And Roughly Chopped
- 1 To 1 1/3 Cup Plant-Based Milk, Unsweetened–More For Looser Consistency
- 1 Small Ripe Avocado
- 2 Tablespoons Lime Juice—Zest Of One Lime If Desired
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Onion Granules Or Powder
- 1/2 – 3/4 Teaspoon Salt, Or Salt Substitute. Add To Taste
- Freshly Ground Pepper
- Pinch Of Cayenne Pepper, Optional
Oil Free
This is a delicious way to dress a salad, Buddha bowl, or crudites, while adding additional protein, fiber, and nourishment. The avocado adds a pretty green hue.
Add all ingredients to a blender or food processor and blend on high speed, scraping down sides as needed, until the dressing is completely smooth and creamy. Store in the refrigerator. It lasts about a week.
Note: I have experimented with this recipe, using 1/3 cup of well soaked pumpkin seeds or cashews instead of the avocado. Start with only 1 cup plant milk, then add more as desired. Also tasty, though I like the avocado a lot.
Enjoy!
https://nansimonsen.com/dishes/vegan-avocado-white-bean-dressing/