Dairy-Free Creamy Avocado Dressing

Combining the lemon juice with the avocado in this recipe serves two purposes. One is for the flavor; the other is to prevent the dressing from turning dark.

Serves: 8Hands-on: 15 minutesTotal: 4 hours 15 minutesDifficulty: Easy

Serves: 8


  • 1 medium ripe avocado
  • 1⁄3 cup soy milk
  • 2 Tbsp. freshly squeezed lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 2 Tbsp. mayonnaise
  • 1⁄2 tsp. fresh dill
  • 1⁄2 tsp. fresh thyme leaves
  • 1⁄4 tsp. salt
  • 1⁄8 tsp. ground white pepper


  • Halve the avocado and remove the pit; peel the avocado.
  • Combine the avocado, soy milk, lemon juice, olive oil, mayonnaise, dill, thyme leaves, salt, and pepper in a blender. Blend until smooth, scraping the sides with a rubber spatula.
  • Pour dressing into a jar with a tight-fitting lid. Cover and refrigerate for at least 4 hours.
  • Before serving, shake to blend. This dressing will keep for 5 days in the refrigerator, tightly covered.