For a girl who loves her vegetables, I haven’t shared many salad recipes on this blog! I dunno, I guess I figure it’s boring to share a pile of leaves unless it’s a really exceptional pile of leaves. Of course, a truly fantastic salad dressing can take any array of cold veggies to the next level. So I decided to share one of my favorites today: vegan avocado ranch dressing.
This avocado ranch dressing is creamy (duh), full of flavor, and ready to stand up to a hearty mix of fall-appropriate salad ingredients. In a couple of days, I’ll be sharing a salad to pair it with that would be welcomed at a Thanksgiving table. In the meantime, just slather it on everything. Do it. Or eat it as a dip. Or use it as as base for a super decadent chickpea salad (guilty as charged).
Lately my recipes have been more indulgent, but this avocado ranch dressing is completely plant-strong and free of refined ingredients. But you wouldn’t know it from the flavor or texture! Avocados are such a useful ingredient in the vegan kitchen arsenal… and full of amazing healthy fats.
You know, salad dressing is something that I find rather difficult to photograph. But I hope these photos do justice. Be back soon with the whole salad!
Avocado Ranch Dressing
- 1 ripe avocado
- 2 cloves garlic finely chopped
- 1/3 cup plain, unsweetened non-dairy milk
- 2 tsp vegan Worcestershire sauce
- 2 tsp lemon juice
- ½ tsp white vinegar
- 2 tsp brown rice syrup (or liquid sweetener of choice; I don't recommend maple syrup, though, as the flavor is too strong)
- 1 tsp cayenne pepper hot sauce (optional)
- 1/2 tsp ground black pepper (¼ tsp. if freshly ground), plus more to taste
- 1/4 tsp smoked paprika
- 1/8 tsp salt plus more to taste
- 2 tbsp chopped fresh dill
- 3 tbsp chopped fresh chives
- 3 tbsp chopped fresh parsley
Add the avocado, garlic, nondairy milk, vegan Worcestershire sauce, lemon juice, vinegar, brown rice syrup, pepper, paprika, and salt (and hot sauce, if using) to a blender. Blend until completely smooth. Add more nondairy milk a tablespoon at a time, if needed to blend.
Add the chopped fresh herbs and blend for a short time, until the herbs are incorporated throughout (but not completely pureed).
For the best flavor, refrigerate for 30 minutes before using. This avocado ranch dressing is best enjoyed the same day you make it, but will keep for up to 2 days in an airtight container in the fridge. To slow the process of oxidization, top it with a thin layer of water or oil.
For a gluten-free version, substitute tamari or liquid aminos for the vegan Worcestershire sauce (most brands contain wheat).
The ingredients list starts with a low amount of salt, since salt content in Worcestershire sauce and hot sauce may vary.
Sources consulted: this Food Network ranch recipe.