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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Sources consulted: this Food Network ranch recipe.
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Deb says
Delicious! I just wish it wouldn’t go off so soon. Any suggestions for making it last longer in the fridge?
Shannon @ Yup, it's Vegan says
Hi Deb, it might last longer if you add extra vinegar or lemon or lime juice. But I think it’s going to be difficult to make it last more than a few days regardless.
Katie @ Produce On Parade says
Hah! Look at that sweetie! She’s so pretty, I want a cat too! What a healthy and perfectly deliciously look ranch dressing. This is one ranch dressing I would actually make!
Shannon @ Yup, it's Vegan says
Haha thanks! Cats are really awesome. The one thing though is that it kind of sucks that she can’t have a vegan diet. Apparently some cats are able to, but ours cannot because of her health problems =/ it’s a bummer.
Kari @ bite-sized thoughts says
I love the ‘behind the scenes’ cat photos! This sounds like a great dressing too – avocado really is a wonder food.
Thanks for your comment about your recent re-make of your upside down cake as well, complete with cracks. Odd! At least it isn’t just me I guess 😉
Shannon @ Yup, it's Vegan says
Thank you! 🙂
Cheryl says
Yes yes yes yes yes yes yes yes yes YES. Ranch ftw, 4eva. I don’t know how else to convey for incredible enthusiasm for this recipe!
Shannon @ Yup, it's Vegan says
Haha thanks! Definitely had some inspiration from your guacamole potatoes + ranch recipe 🙂