Once upon a time, there was cream, or sour cream, or at least plain yogurt. But in recent months, as we started eating more plant-based meals and those ingredients grew sparser in my fridge, I wistfully said goodbye to creamy, luscious sauces.I was a fool! As you probably know, and I have now learned, it turns out that creamy vegan sauces require only selecting the right ingredients–like in this walnut sauce, this creamy sweet corn sauce, this tahini sauce–and I haven’t even tried the cashew cream trick yet.
Today’s herb-packed, lemony avocado dressing takes five minutes to make, and tastes like an indulgence of a much greater magnitude. Pour it over a crisp summer salad, and you’ll never miss buttermilk dressing again.Help me out, readers: What other tricks am I missing for creating decadent, creamy, whole-foods, plant-based deliciousness?
Summer Crunch Salad with Creamy Avocado and Herb Dressing: In a food processor or blender, combine the flesh of one medium avocado, the zest and juice of a lemon, 1/2 c. water, 2 Tbsp. egg-free mayonnaise, 3/4 tsp. salt, a heaping tsp. dried dill, and 1/4 c. each chopped fresh parsley, cilantro, and chives. Puree until creamy.
Serve over a crisp salad of sliced romaine lettuce, chopped sweet peppers, halved cherry tomatoes, and diced avocado.
And did you know that today is the Virtual Vegan Potluck? Welcome! From here you can go back to Barefoot Essence, forward to Yum for Tum, or you can start from the very beginning at Vegan Bloggers Unite.