Avocado Ranch Dressing

5 from 2 votes

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.

Prep Time5

Total Time5

Course: Sauces, Dips & Dressings

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 51kcal

Author: Kathy Carmichael

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 and spoon the avocado flesh from the skin and place into a blender cup.
Add all the ingredients except for the fresh dill and parlsey.
Blend until smooth.
If you desire a thinner dressing, add a littlemore plant milk and blend.
Continue to add as much plant milk as needed to reach the texture and consistency you desire.
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 to use.
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