• 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.