A thick & creamy Avocado Ranch Dressing recipe that's easy to make with healthy ingredients. No mayo, buttermilk, or sour cream required! It's a delicious, oil-free salad dressing or veggie dip. (Vegan, gluten-free, oil-free.)
This healthy Avocado Ranch salad dressing is deliciously thick and creamy!
It's made with "buttery" avocado, fresh herbs, lemon juice, tangy vinegar, and onion & garlic. (Plus it requires no mayo, buttermilk, or sour cream!)
It's a fun, dairy-free alternative with tasty ranch-style flavors. You can enjoy it as a salad dressing, veggie dip, or even healthy condiment.
And if you're looking for a classic ranch, check out this amazing Vegan Ranch Dressing as well!
Ingredients for Avocado Ranch
For this recipe you'll blend together in a small high-speed blender:
- Avocado: You'll need one medium-sized ripe avocado for this recipe. To check if your avocado is ripe, give it a gentle squeeze. It should be slightly soft, but not mushy.
- Dairy-free milk: I use homemade cashew milk because I like the neutral flavor. But soy milk, oat milk, or almond milk works great too. Just be sure your milk is plain and unsweetened.
- Fresh lemon juice: Use 2-3 tablespoons depending on how strong you'd like the flavor.
- White wine vinegar: Or substitute with apple cider vinegar or distilled white vinegar instead.
- Fresh garlic cloves: Use one or two (or more!) depending on how much you like garlic. Or substitute with garlic powder if needed.
- Onion powder
- Salt: I use fine grain salt for this recipe. You can also add black pepper to taste.
- Fresh parsley: Fresh herbs really make this dressing pop! Use even more for stronger flavor.
- Fresh dill: Be sure to find dill that's fresh and fragrant for best flavor. I highly recommend using fresh, but if you can't find any, substitute with dried herbs. Start with a teaspoon dried dill, then add more to taste if desired.
- Chives: These are optional, but tasty to include.
Fresh herbs & flavors: Change it up with fresh basil or cilantro. You can also add white miso for umami flavor, mustard, lime juice instead of lemon, or use more or less of the flavors you enjoy.
Make it spicy: Blend in some fresh jalapeno to taste for a nice kick.
Thickness: This dressing is thick & creamy! For a thinner consistency, start with a half avocado, and work your way up from there to achieve your desired consistency.
Salad dressing: Spoon this over your favorite leafy green salads, chopped salads, etc. (It's amazing on this BBQ Chickpea Salad!)
Dip: Serve it in a bowl as a healthy vegetable dip or appetizer. Pair it with cut veggies like carrot sticks, celery, grape tomatoes, bell pepper, radish, sliced cucumber, sugar snap peas, etc.
Condiment: You can even try it as a sandwich spread, or sauce on your wraps, tacos, fajitas, and beyond.
Store leftovers in a glass mason jar with a lid, or other airtight container in the refrigerator. I find it keeps for about 4-5 days, but use your best judgement. Stir again before using.
Avocado Ranch Dressing (Vegan!)
- 1 ripe, medium avocado (peeled, pitted)
- 1 cup dairy-free milk (plain, unsweetened)
- 2-3 Tbsp. fresh lemon juice
- 2 Tbsp. white wine vinegar
- 1-2 cloves garlic
- 1 tsp. onion powder
- 1/2 tsp. salt
Fresh herbs (to pulse-in):
- 3 Tbsp. fresh parsley
- 2-3 Tbsp. fresh dill
- 1 Tbsp. fresh chives (optional)
- Place all ingredients (except fresh herbs) in a small high-speed blender. (I use a NutriBullet which works great.) Blend for 20-30 seconds until smooth.
- Chop herbs and add to blender. Pulse/blend for 2-3 seconds to combine. Taste and adjust flavors if desired. (More herbs, salt, vinegar, etc.)
- Serve immediately or store covered in the fridge to let flavors intensify and blend.
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan avocado ranch dressing recipe, also check out: