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.