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    Home / Recipes / Sauces, Dips & Dressings

    Quick & Easy Avocado Ranch Dressing

    Published: Mar 7, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Avocado ranch dressing is unbelievably creamy and loaded with fresh herbs and whole-food ingredients. In five minutes, you can make this recipe for vegan avocado ranch dressing that the entire family will love.

    Avocado ranch dressing in a bow with a lemon and an avocado on the table.

    I love this new avocado ranch dressing. It's so creamy and delicious that after eating every bite, I wanted to dip my fingers in the bottom of my salad bowl to get one more taste. This avocado ranch dressing recipe is so easy to make that you will never consider buying vegan ranch dressing again.

    Jump to:
    • How to Select a Ripe Avocado
    • Tips for Ripening an Avocado
    • Avocado Ranch Dressing Ingredients
    • Avocado Ranch Dressing Ingredient Substitutions
    • How to Make the Easy Avocado Ranch Dressing
    • Recipe FAQs
    • Tips
    • More Yummy Vegan Salad Dressing Recipes to Try!
    • 📖 Recipe
    • 💬 Reviews

    My family loves ranch dressing! So, when we went plant-based, my first mission was to make a great vegan ranch dressing the whole family would enjoy. However, I realized a lot of people who follow my blog have nut allergies. With that in mind, I created an avocado ranch dressing for everyone to enjoy!

    How to Select a Ripe Avocado

    Do you ever get frustrated at the grocery store to find a ripe avocado?

    I feel your pain! Here are some tips on how to pick the perfect avocados – ones that won't take a whole week to ripen or go bad within one day. Keep this list handy the next time you go to the grocery store!

    • Color—Look for avocados that are rich, dark green—or even almost black. Avocados that are a lighter shade of green are likely unripe. Please note, though, that this advice applies to Hass avocados. Hass avocados make up the majority of avocados sold in Canada, so you're almost 100% safe with this tip—but if you happen to come across another variety, the color may not tell the whole story.
    • Firmness—The firmness of the avocado will tell you about its state of ripeness. Don't poke it with your fingers; instead, hold it in the palm of your hand and squeeze it gently. If it yields, it's ripe. It may need a few more days to ripen if it does not.
    • Stem—Examining the stem of an avocado can reveal a lot about its state. First, instead of pressing on the side of the avocado and risking bruising it, press down on the area near the stem. If you leave a dent, the avocado is likely overripe. But if it caves in slightly but retains its shape, the avocado is just ripe enough.
    • Another way to determine ripeness is to try to flick off the stem. If it does not come off easily, the avocado is unripe; if it comes off too easily and the flesh underneath is brown, the avocado is overripe; but if it comes off easily and the flesh is green, you've found a good avocado.
    • Bruising—If the avocado has large bruises, breaks in the skin, or overly soft areas, avoid buying it! It is likely overripe, and you might have to toss it as soon as you slice it open.
    • Timing—When buying avocados, a good rule of thumb is to think of when you plan to use them. If you plan to use them within the next 1-2 days, follow all the tips outlined above. But if you're planning to wait a little longer, say 3-5 days, select still green and firm ones.

    Tips for Ripening an Avocado

    • If you have accidentally bought unripe avocados, worry not! There are things you can do that will speed up the ripening process. If you have a banana at home, place it with the avocado in a brown paper bag. Bananas produce ethylene gas, which helps fruits ripen. The paper bag traps the gas and makes it more effective in ripening.
    • Another ethylene-producing food is uncooked rice. Rice is good not just for drying phones that got wet but also for ripening avocados! Leave an avocado in a bowl filled with uncooked rice and ensure it's covered on all sides. A few days later, the avocado should be good to eat.
    • One last trick is the most obvious one. Place the avocado in the sun, and let sunlight work its magic. The warmth will help the avocado ripen quicker.

    Now that your avocados are ripe, you can make avocado ranch dressing.

    Avocado Ranch Dressing Ingredients

    • Avocado: I love avocados for their rich creaminess when added to any sauce or dressing.
    • Unsweetened Unflavored Plant Milk: I used oat milk; I love the creaminess and the way it blends with other ingredients.
    • Apple Cider Vinegar: The apple cider vinegar is added to the plant milk to form vegan buttermilk.
    • Lemon Juice: The acid in the lemon juice as well as the fresh citrus flavor works well to create a tangy avocado dressing recipe.
    • Garlic Powder: Garlic powder is the dried and finely ground form of garlic.
    • Onion Powder: Onion powder is basically dried onion that's been ground. Although dried onion is just the onion flesh, onion powder can also include dehydrated onion skins and roots. Onion powder is three times more potent than dried onion
    • Salt/Pepper: Salt and pepper enhance the ingredients in the avocado dressing.
    • Fresh Dill: This fresh herb has an herbaceous, grassy, and slightly tangy flavor with notes of anise. The distinct taste of dill stands out in most recipes, therefore, is a highlight of and ranch dressing recipe.
    • Fresh Parsley: Similar to dill, fresh parsley helps to create the fresh herb flavor inherent in vegan ranch dressing.

    Avocado Ranch Dressing Ingredient Substitutions

    • Nuts and nut butters are often substituted for avocado in recipes. If you are allergic to avocado, dislike it, and prefer nuts, try my vegan ranch dressing recipe.
    • Any plant milk works. Just remember to use unsweetened, unflavored plant milk.
    • White wine vinegar and apple cider vinegar have a similar level of acidity, making for an easy swap.
    • If you don't have fresh lemons, use bottled lemon juice instead.
    • 1 fresh garlic clove can be added instead of the garlic powder.
    • 1 teaspoon of minced shallot replaces the onion powder.
    • If you don't have fresh dill or fresh parsley, a general rule of thumb for the dried-to-fresh herb ratio is to use one-third the amount of dried herb for the fresh herb called for in the recipe.

    How to Make the Easy Avocado Ranch Dressing

    Blended avocado ranch dressing with chopped dill and parsley in small bowls next to it on the counter.
    • Begin by combining the apple cider vinegar and plant milk, and set aside for a few minutes.
    • In the meantime, combine the rest of the ingredients in a large blender cup, except for the fresh dill and parsley.
    • Add the vegan buttermilk (a combination of milk and apple cider vinegar). Then, blend until smooth.
    • If you prefer your dressing thinner, add a little more plant milk until you get the desired texture and thickness.
    dressing in a blender cup with parsley and dill added to it on the table.
    • Now, you can add the fresh herbs, but DO NOT blend them into the ingredients.
    • Instead, stir the herbs into the avocado ranch dressing with a spoon.
    I am spooning the avocado ranch dressing recipe.
    • Next, transfer to a ball jar or container with a lid and refrigerate until ready to use the avocado ranch dressing.

    Recipe FAQs

    What do you use the avocado ranch for?

    We love dressings that do double or even triple duty! Drizzle this dressing over a tossed salad or use it in an avocado pasta salad. It makes for a great dip for fresh veggies, crackers, or pita sandwiches. Use it to top your favorite vegan tacos or fajitas! My kids dip their pizza crusts in it.

    What does avocado ranch dressing taste like?

    Homemade avocado ranch has a velvety creamy texture and tastes a lot like regular ranch dressing. The herbed flavor you find in ranch dressings is achieved by using fresh dill and parsley.

    Is avocado ranch dressing gluten-free?

    Yes. This avocado ranch dressing recipe is gluten-free. It is also nut-free.

    Avocado ranch dressing recipe in a bowl with a spoon.

    Tips

    • Choose a large ripe avocado. If the avocado isn't ripe, it doesn't have the right texture or flavor to blend into a dressing. Instead, it will lack flavor and creaminess.
    • Refer to the tips on how to ripen an avocado above in the blog post.
    • When using dry herbs remember the ratio is one-third the amount of dried herb for the fresh herb called for in the recipe.
    • Refrigerate avocado dressing in an airtight container for up to 5 days.

    You will love this avocado ranch dressing! Use it as a salad dressing, or a vegetable dip, or pour it over your favorite cooked vegetables. In 5 minutes, you can make homemade, healthy dressing.

    More Yummy Vegan Salad Dressing Recipes to Try!

    • Cowboy Caviar
    • Best Healthy BBQ Sauce
    • 4th of July Recipes
      Vegan 4th of July Recipes
    • Mango Salsa

    If you love this vegan avocado ranch dressing recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Quick and Easy Avocado Ranch Dressing

    Kathy Carmichael
    Avocado ranch dressing is unbelievably creamy and loaded with fresh herbs and whole foods ingredients. In 5 minutes, make an avocado ranch dressing recipe the whole family will love.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Sauces, Dips & Dressings
    Cuisine American
    Servings 8
    Calories 51 kcal

    Ingredients
      

    • 1 ripe avocado
    • ¾ cup unsweetened, unflavored plant milk I used oat milk
    • 2 Tablespoons apple cider vinegar
    • 1 lemon, juiced
    • 1 teaspoon salt
    • 1 teaspoon fresh ground pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ¼ cup fresh dill, chopped
    • ¼ cup fresh parsley, chopped

    Instructions
     

    • Add the apple cider vinegar and plant milk; stir and set a side for a few minutes.
    • Remove the pit from the avocado, spoon the flesh from the skin, and place it in a blender cup.
    • Add all the ingredients except for the fresh dill and parsley.
    • Blend until smooth.
    • If you desire a thinner dressing, add a littlemore plant milk and blend.
    • Add as much plant milk as needed to reach the desired texture and consistency.
    • Then, add the chopped dill and parsley and stir into the dressing.
    • Transfer the avocado dressing to a ball jar or container with a top and refrigerate until ready.
    • The dressing will last in the refrigerator for up to 5 days.

    Notes

    • If you desire a gluten-free option, choose from a wide range of plant-based milks, such as almond, soya, oat, and coconut. 
    • Of course, if you have fresh dill and need dried, or dried dill and need fresh, it's easy to make the substitute! Here's the substitution ratio for substituting fresh and dried herbs: Ratio: 1 Tablespoon fresh dill = 1 teaspoon dried dill.
    • White vinegar is a great substitution if you don't have apple cider vinegar. 
    • Avocado ranch dressing is great as a salad dressing, dip, sandwich spread, or topping for cooked vegetables. I like it inside a potato as well. 

    Nutrition

    Calories: 51kcalCarbohydrates: 4gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 326mgPotassium: 172mgFiber: 2gSugar: 1gVitamin A: 312IUVitamin C: 13mgCalcium: 43mgIron: 0.5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 6 votes (4 ratings without comment)

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      Recipe Rating




    1. LINDA MILLER

      August 28, 2024 at 11:28 am

      5 stars
      This dressing is so healthy and delicious. I made a big change and added 1 whole cup of tiny diced up white onion. I think it added texture and subtle flavor. This dressing has no oil. It’s so difficult to find creamy non oil recipe.
      So I put it on everything and in great quantity. Even though I was only one eating it. The recipe lasted me only 3 days.
      My favorite salad for this was to put 1/2 cup ish of chick peas in a shaker and add the dressing. Shake it up add it to container of mixed baby greens. With flavor bomb cherry tomatoes sliced in half with more chopped onion. Sooo good

      Reply
      • Kathy Carmichael

        August 28, 2024 at 4:36 pm

        Hi Linda, I'm so glad you liked the dressing, and I love the changes you made! Thank you for sharing.

        Reply
      • Kathy Carmichael

        September 01, 2024 at 7:45 am

        Hi Linda, I love the adjustments you made to the recipe. I'm going to try adding the onions. I love onions.

        Reply
    2. Ruth

      June 02, 2024 at 3:59 pm

      5 stars
      My goodness Kathy you’ve done it again!
      l made the dressing this evening for our usual large salad. We had baked potatoes to go with it and my husband poured the dressing on the salad, then the potato. He said “this beats the vegan butter hands down!”. High praise indeed and a total win, I don’t use any oil and have been trying to get him to give up the vegan butter for some time! This dressing is totally delicious! Thanks so much for your dedication in supporting the healthy way of eating that promotes health. You are a godsend!

      Reply
      • Kathy Carmichael

        June 03, 2024 at 6:31 am

        Hi Ruth, it's always a win when the husband likes it! I'm so glad you both enjoyed it. We like it on baked potatoes, and I like it on steamed broccoli too.

        Reply
    3. Elena Middleton

      February 14, 2024 at 7:49 am

      This looks tasty. I was a bit confused by your serving size, though.
      You wrote that a serving is 8 grams. That is less than 1/2 a tablespoon.
      I have never used less than half a tablespoon for a dressing. Usually 2 tablespoons is a serving .
      1 tablespoon is 17.07 grams. 2 tablespoons is over 34 grams.

      Reply
      • Kathy Carmichael

        February 14, 2024 at 10:58 am

        Hi Elena, sorry about that. The auto-generated nutritional information program was recently changed on the blog platform I used. I fixed it. Sorry for the confusion.

        Reply
    4. Shellie

      October 05, 2022 at 11:04 am

      I've made this three times already. We love it. Just delicious on many different things.

      Reply
      • Kathy Carmichael

        October 05, 2022 at 1:05 pm

        Hi Shellie, I'm so glad you liked the dressing. I'm working on an avocado agave mustard dressing. I will be posting soon. Thank you for the feedback. I appreciate it.

        Reply
    5. Lisa

      September 16, 2022 at 9:15 pm

      This was simple and delicious! Thanks for the great recipe.

      Reply
      • Kathy Carmichael

        September 17, 2022 at 6:28 am

        Hi Lisa, I'm so glad you liked the avocado ranch dressing. Thank you for the feedback. I just posted a southwest dressing yesterday you may like.

        Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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