Go Back Print

Dairy-Free Avocado Caesar Ranch Dressing

Prep: 5 min
Total: 5 min

Ingredients

Add to blender
  • 1.5 cups unsweetened almond milk
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons olive oil mayonnaise
  • 1/2 lemon juice
  • 2 teaspoons garlic powder
    • 2 garlic cloves
  • 2 teaspoons onion powder
  • 1 tablespoon dried dill
    • more/less depending on preference
  • 1 tablespoon cracked pepper
  • 1/4 (~60g) avocado
    • more if you desire it to be thicker
  • 3 small anchovies
  • 2 teaspoons freeze dried chives *
    • 1.5 tablespoons fresh chives
  • season to taste with sea salt and lemon

Steps

Step 1

Add the dressing ingredients to a blender. Season to taste with sea salt and lemon. If the dressing is too salty, add a splash (teaspoon) of white vinegar until you reach your desired flavor.

If the sauce is too thin for your liking, add pieces of avocado until you reach your desired consistency.

The recipe should make about 1 3/4 cups.

Pro-tip: Alternatively, reduce the almond milk by over half to create a thick spread to use in place of mayonnaise on sandwiches or butter on toast.

Step 2

Store in an airtight jar and keep in the fridge.

Enjoy with your favorite chopped salad.  One of mine is chopped romaine lettuce with red onions, and gluten-free tortilla chips instead of croutons.

Add your favorite protein like balsamic grilled chicken or bbq chicken.

Want more ideas for salads for this dressing? Try some of these!