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! 

A spoon is shown lifting the avocado ranch dressing from the jar.

Homemade Avocado Ranch Dressing

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, I still had more than half of this fun twist on ranch dressing left.

Knowing the avocado would start to turn brown in just a few days, I started adding it to everything!

And you know what… it actually tasted incredible on literally EVERYTHING I put it on!

From over-easy eggs for breakfast, tossing greens in it to make a side salad, to serving it up along with fish tacos.

So needless to say, you can have no fears about having leftovers of this creamy avocado lime ranch, because chances are it’ll going to get devoured before the avocado would’ve even begun 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!

Avocado ranch dressing is lifted out of the food processor with a spoon.

What is Avocado Ranch Dressing?

Homemade avocado ranch has a velvety creamy texture with the natural herby flavors of fresh dill and parsley. They’re paired with rich and smooth avocado, yogurt or sour cream, and milk, which are balanced out with a mild acidity. 

If you’re a ranch dressing lover, you’ll likely appreciate avocado ranch, as well.

Milk, avocado, parlsey, dill, lemon juice, mayonnaise, garlic powder, onion powder, and sour cream are the ingredients in this recipe.
A cover, table of contents, and recipe page for the 17 healthy salad dressings e-book.

17 Simple Salad Dressings e-Book

An e-cookbook full of quick vinaigrettes and creamy dressings that are ready in under 5 minutes!

Ingredients

The simple ingredients you need for this creamy 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-sized one. Look for a ripe avocado for the best results.
  • Sour Cream. A vegan sour cream was used when testing this recipe. Plain yogurt or Greek 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.
  • Seasoning. This recipe calls for both garlic powder and onion powder, and 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 rich and creamy. However, buttermilk will make it taste the most like ranch. Just make sure to use unsweetened milk. If you opt for regular or skim milk, you won’t end up with a thick dressing.
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How to Make Avocado Ranch

Below, you’ll find the steps for making this Avocado Ranch recipe:

Process the Avocado and Yogurt

Add the avocado, yogurt, and lemon juice to a food processor. You can use a mini-prep food processor or a high-speed blender, such as a Nutribullet.

Mix for 30-60 seconds, or until the avocado is smooth and no chunks remain.

Season and Thin it Out

Add the mayonnaise, dill, parsley, powders, salt, pepper and milk to the food processor bowl with the avocado-yogurt mix.

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. 

Pour the dressing into an airtight container, like a mason jar with a well-fitting lid.

Refrigerate for 15-30 minutes. This gives the flavors of the avocado dressing a chance to meld together before serving.

Meal Prep and Storage

  • To Prep Ahead: 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 and 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.
A jar of creamy avocado ranch dressing is set on the counter.

Is avocado ranch healthy? Vegan? Keto?

Avocado ranch dressing, though higher in calories, is generally healthy and Keto-friendly. To make a vegan version, opt for a vegan-friendly sour cream and milk.

How long does homemade avocado ranch last?

This dressing will keep in the refrigerator for three to four days. However, the color will start to change after one or two days due to the avocado in the recipe.

A mason jar is filled with homemade Avocado Ranch Dressing.

Can I freeze avocado ranch?

Freezing avocado ranch is not recommended as both the mayonnaise and yogurt will separate.

Expert Tips and Tricks

  • Fresh herbs are key. 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.
  • Sub if needed. If you don’t have sour cream on hand, yogurt also works great!
  • Use it on everything. Get creative and use your imagination! Pair this dressing with breakfast, lunch, or dinner. It’s the perfect dip, as well.
  • Less is best. Keep as much air away from the dressing when storing. This keeps it from oxidizing and will keep it green longer.
  • Let it sit. Allowing the dip to rest in the refrigerator before serving will give the flavors a chance to come together.
Homemade avocado dip is scooped up with a metal spoon.

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 real, here are some great dishes to try with it.

Salmon Burgers or Air Fryer Hamburgers with Air Fryer French Fries, both topped with this dressing, is just about the perfect meal. You can even opt for Avocado Fries.

It enhances both Blackened Fish Tacos and Blackened Shrimp Tacos.

At breakfast, try it with this Breakfast Hash and Eggs.

A cover, table of contents, and recipe page for the 17 healthy salad dressings e-book.

17 Simple Salad Dressings e-Book

An e-cookbook full of quick vinaigrettes and creamy dressings that are ready in under 5 minutes!

More Healthy Dressing Recipes

It’s shockingly easy peasy and healthy to whip up your own homemade dressings. Skip the grocery store versions and try making these other recipes at home next.

If you love this recipe, try the original Ranch Dressing on green salads or to dip fresh veggies, like carrots, bell pepper, and broccoli.

For when you need a lighter dressing, give Lemon VinaigretteGreek Salad DressingApple Cider VinaigretteBalsamic Vinaigrette, or Olive Garden Italian Dressing a shot.

Other rich and creamy options are Lemon Tahini or Thousand Island.

Tap stars to rate!

5 from 5 votes

Avocado Ranch Dressing Recipe

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.
A spoon is used to lift avocado dressing from a mason jar.
Yield 8 servings
Prep 5 minutes
Total 5 minutes

Ingredients 

  • 1 large avocado pitted, peeled, and quartered
  • ¼ cup sour cream can use dairy-free
  • 2 tsp. lemon juice freshly squeezed
  • ¼ cup mayonnaise
  • 2 Tbsp. chives fresh, finely chopped*
  • 2 tsp. dill fresh, finely chopped*
  • 2 tsp. parsley fresh, finely chopped*
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • Pinch of salt and black pepper to taste
  • ½-¾ 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.
    1 large avocado, ¼ cup sour cream, 2 tsp. lemon juice
  • Add mayonnaise, chives, dill, parsley, powders, salt, pepper and milk. Process until ingredients are just combined.
    ¼ cup mayonnaise, 2 Tbsp. chives, 2 tsp. dill, 2 tsp. parsley, ½ tsp. onion powder, ½ tsp. garlic powder, Pinch of salt and black pepper, ½-¾ cup milk
  • 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.

Tap stars to rate!

5 from 5 votes

Video

Notes

  • This recipe makes roughly 1 1/2 cups of ranch dressing.  A serving size is 3-4 tablespoons of dressing.
  • You can use plain yogurt in place of the sour cream.
  • Can also substitute with ¾ teaspoon of dried dill and parsley.

Meal Prep and Storage

    • To Prep Ahead: 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.

Nutrition

Calories: 114kcal, Carbohydrates: 5g, Protein: 1g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 7mg, Sodium: 57mg, Potassium: 174mg, Fiber: 2g, Sugar: 2g, Vitamin A: 477IU, Vitamin C: 8mg, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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    1. 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!