Avocado Ranch Dressing Recipe

Original Post: https://www.evolvingtable.com/?p=93572

A spoon is used to lift avocado dressing from a mason jar.

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.

Prep Time5

Total Time5

Course: dip, dressing

Cuisine: American

Servings: servings

Author: London Brazil

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.

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