Insanely creamy and full of flavor, this vegan Avocado Ranch Dressing Recipe is going to be your new favorite! Avocado, plant-based sour cream, fresh herbs, lemon juice and a few other simple ingredients are blended to smooth perfection. Use this vegetarian and low-carb dressing as a dip, spread it on sandwiches or burgers, and drizzle it on greens for a salad!
As these Salmon Patties finished cooking in the skillet, I rummaged around the kitchen to see what I could turn into a quick sauce for the burgers.
I quickly spotted a few perfectly ripe avocados, a half tub full of Tofutti sour cream, and a handful of fresh herbs.
Ahhh… Avocado Ranch Dressing it would be!
After slathering four hamburger buns with an obscene amount of creamy sauce, we still had more than half of the ranch dressing left.
Knowing the avocado would start to turn brown in just a few days, we started adding it to everything!
And you know what… it actually tasted incredible on literally EVERYTHING we added it to!!
From over-easy eggs for breakfast, tossing greens in it to make a side salad, to serving it up along with our fish tacos while on our 5-day canoe trip! (Yes, we caught the white bass fish we turned into tacos!)
So needless to say, you can have no fears about having leftovers of this creamy avocado lime ranch. Because chances are it’s going to get devoured before the avocado even begins to change colors.
And for those of you that are wondering – Yes, it does in fact taste just as good, if dare I say better?!, than the dressing from Chick-fil-A or Taco Bell. And… it’s SO much healthier for you, too!
Ingredients
The simple ingredients you need for this Avocado Ranch Dressing recipe include:
- Avocado – One large Haas avocado is recommended. You can also use two small avocados. Just make sure you don’t get a jumbo avocado.
- Sour Cream – A vegan sour cream was used when testing this recipe. Plain yogurt can also be used with very similar results.
- Mayonnaise – This also helps to make it nice and creamy.
- Lemon Juice – A little hint of citrus helps keep the avocado from turning brown too quickly. You can also use lime juice for more of a southwest flair.
- Herbs – Fresh dill and parsley are the key herbs that make this sauce actually taste like a ranch dressing. While fresh herbs are the most flavorful, dried herbs may also be used. Just make sure you reduce the amount to ⅓ of what’s recommended.
- Powders – Both garlic and onion powder are used, it’s not recommend to sub one for the other. They’re both extremely crucial in making the sauce actually taste like ranch.
- Milk – Oat milk is my go-to plant-based milk to use for homemade ranch dressing since it’s thick and creamy. However, buttermilk will make it taste the most like ranch. Just make sure to use an unsweetened milk.
How to Make
The steps for making this Avocado Ranch recipe are as follows:
- Add avocado, sour cream, and lemon juice to a food processor. (steps 1 and 2 above)
Mix for 30-60 seconds, or until the avocado is smooth. You can use either a mini-prep food processor or a personal-sized blender, such as a Nutribullet.
- Add mayonnaise, dill, parsley, powders, salt, pepper and milk. (steps 3 and 4 above)
Process until ingredients are just combined. If mayo is blended too long it has a tendency to separate. Adding mayonnaise AFTER blending the avocado ensures it doesn’t do this.
- Refrigerate for 15-30 minutes.
This gives the flavors a chance to meld together before serving.
Storage
It is highly recommended you serve this sauce soon after making for the freshest taste and the best color.
- To Store: Pour into a tall airtight jar. The less of the sauce that is exposed to the air, the better. Tightly place a piece of plastic wrap over the top of the sauce to prevent it from turning brown. It should last for up to 3-4 days. It will start to change colors slightly after one or two days, but is still OK to eat.
- To Freeze: This is not recommended since both mayo and sour cream are used. They will separate upon thawing.
Dietary Modifications
The recipe you’ll find below is already gluten-free, vegetarian, and low-carb as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:
- Dairy-free: Use a plant or nut-based sour cream and milk.
- Vegan, paleo, whole30: Choose a plant or nut-based sour cream, milk, and mayonnaise.
- Keto: Find a sour cream and milk with no sugar added.
FAQs
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. They’re paired with rich and smooth avocado, sour cream, and milk, which are balanced out with a mild acidity.
Depending on which milk and sour cream you use, this dressing can be relatively healthy and perfect for a low-carb or keto diet. Avoid added sugars and any dairy high in fat.
Freezing is not recommended as both the mayonnaise and sour cream will separate.
This dressing will keep in the refrigerator for up to 3-4 days. However, the color will start to change after a day or two.
Expert Tips and Tricks
- Fresh herbs are best. The flavor will be so much better if fresh dill and parsley are used.
- Save the mayo for last. It will end up separating if processed too long.
- Swap out the sour cream. If you don’t have sour cream on hand, yogurt also works great!
- Use it on everything. Get creative and use your imagination and pair it with breakfast, lunch, or dinner!
- Place some plastic wrap on top. This keeps it from oxidizing and will stay green longer.
- Let it sit. Allowing the dip to rest in the refrigerator before serving will give the flavors a chance to come together.
What to Serve with Avocado Ranch
Use this creamy avocado ranch as a dip for veggies, as a condiment, or as a salad dressing. The real question is, what CAN’T you serve with it?! But for realz, here are some great dishes to try with it:
Avocado Ranch Dressing and Dip Recipe
Insanely creamy and full of flavor, this gluten-free Avocado Ranch Dressing Recipe is going to be your new favorite! Use this vegetarian dressing as a low-carb dip, spread it on sandwiches or burgers, even drizzle it on eggs!
Ingredients
- 1 large avocado pitted, peeled, and quartered
- ¼ cup sour cream regular or vegan*
- 1 Tbsp. lemon juice
- 1 Tbsp. dill fresh, finely chopped*
- 1 Tbsp. parsley fresh, finely chopped*
- ½ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. salt to taste
- ¼ tsp. black pepper to taste
- ¼ cup mayonnaise
- ¾ cup milk buttermilk or oat milk
Instructions
-
Add avocado, sour cream, and lemon juice to a food processor. Process for 30-60 seconds, or until the avocado is smooth.
-
Add mayonnaise, dill, parsley, powders, salt, pepper and milk. Process until ingredients are just combined.
-
Refrigerate for 15-30 minutes so the flavors can meld together before serving. Store in an airtight container for up to 2-3 days in the refrigerator.
Recipe Video
Recipe Notes
- This recipe makes roughly 1 ¾ cups of ranch dressing. A serving size is 2 tablespoon.
- You can use plain yogurt in place of the sour cream.
- Can also substitute with ¾ teaspoon of dried dill and parsley.
Storage
It is best if you make this sauce and serve it soon after making for freshest taste and color.
- To Store: Pour into a tall airtight jar. The less of the sauce that is exposed to the air, the better. Tightly place a piece of plastic wrap over the top of the sauce to prevent it from turning brown. It should last for up to three to four days, but will start to change colors slightly after one or two days.
- To Freeze: This is not recommended since both mayo and sour cream are used. They will separate upon thawing.
Expert Tips and Tricks
- Fresh herbs are best. The flavor will be so much better if fresh dill and parsley are used.
- Save the mayo for last. It will end up separating if processed too long.
- Swap out the sour cream. If you don’t have sour cream on hand, yogurt also works great!
- Use it on everything. Get creative and use your imagination and pair it with breakfast, lunch, or dinner!
- Place some plastic wrap on top. This keeps it from oxidizing and will stay green longer.
- Let it sit. Allowing the dip to rest in the refrigerator before serving will give the flavors a chance to come together.
Red Wine Vinegar Substitute
Dutch Baby Pancake
Asian Chicken Lettuce Wraps
Roasted Chickpeas
S. Al-Haddad says
Recipe doesn’t list serving size or number of serving.😔
London Brazil says
Hi! You’ll find this information in the recipe card. It makes roughly 1 ¾ cups of ranch dressing. A serving size is 2 tablespoon. Hope this helps!