This vegan avocado dressing is a great way to use cilantro stems. Did you know that cilantro stems have as much flavor as the leaves? Don’t let the stems go to waste. Blend them into this creamy dressing. It’s also a great way to use fresh cilantro that needs to be used.
The vitamin C from the chile pepper and the lime juice keeps this dressing a beautiful green for up to a week. It won’t turn brown like guacamole does.
Vegan Avocado Dressing
- 1 large, ripe avocado
- 1/2 cup water
- 3 tbsp fresh lime (or lemon) juice
- 1 Anaheim chile pepper, seeded and cut into large pieces
- 1 handful fresh cilantro, including stems
- 1 garlic clove, minced
- 1/2 tsp salt, or to taste
- Cut the avocado in half and remove the pit. Scoop out pulp and transfer to a blender.
- Add water, lime juice, pepper, cilantro, garlic, and salt. Process until smooth. Add more water as needed for desired consistency. Taste and adjust seasoning.
- Makes about 1½ cups. Keeps for up to 1 week in the refrigerator.
- Vegan Avocado Sauce or Crema: Reduce water to ¼ cup or to desired consistency. Use instead of sour cream.
- Spicy Vegan Avocado Dressing: Substitute fresh jalapeño, to taste, for the Anaheim pepper.
- Vegan Avocado Dressing without Cilantro: Substitute 2 coarsely chopped green onions for the cilantro.
- Take care when removing the pit from the avocado. Place the avocado half on the counter and strike the pit with a sharp knife in order to remove the pit. Don't hold the avocado half in your hand for this step --this is a common cause of hand injuries.