Avocado Ranch Dressing

Smooth and creamy, you’ll flip for this Avocado Ranch Dressing! Great as a dip, dressing, or sauce, this dairy-free ranch dressing is seriously addicting. With adaptable ingredients, this can be a Whole30, paleo, and/or vegan dressing. 

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Green dressings are so delicious and can make you feel like you’re getting even more veggies into your diet!

If you prefer a more conventional ranch dressing and also hate mayo (hollah), check out my Dairy-Free Ranch Dressing and Greek Yogurt Ranch Dressing.

I used dried herbs to make it more accessible and affordable. I adore fresh herbs, so if you prefer to use fresh, please see measurements in the recipe notes of the printable recipe card.

How to Make Avocado Ranch Dressing:

*A detailed and printable recipe card is available at the bottom of this post.

Add the avocado, spices, and vinegar to a food processor or blender. Blend until everything has been uniformly chopped.

Slowly drizzle in the milk, pausing to scrape down the sides if needed. 

The recipe calls for 1/3 cup of milk to make a pourable dressing. If you would prefer to serve this as a dip, only use enough milk to create a creamy texture.

If you’re looking for a true “dip” recipe and can consume dairy, check out my Avocado Yogurt Dip.

5 from 2 ratings

Avocado Ranch Dressing {Dairy-Free Ranch Dressing}

By: Sarah Cook

Servings: 16

Prep: 5 minutes mins

Cook: 0 minutes mins

Total: 5 minutes mins

Smooth and creamy, you'll flip for this Avocado Ranch Dressing! With adaptable ingredients, this can be a paleo, vegan and/or Whole30 ranch dressing. 

Ingredients 

1x2x3x

• ▢ 1 large avocado
• ▢ 1 tsp dried chives
• ▢ 1 tsp dried parsley
• ▢ 1/4 tsp dried dill
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp sea salt
• ▢ 1/8 tsp ground black pepper
• ▢ 1/4 tsp celery seed don't use celery salt
• ▢ 1/2 tsp dried tarragon
• ▢ 2 tsp white vinegar
• ▢ 1/3 cup milk coconut, almond, soy, cashew, regular, etc.

Cook ModePrevent your screen from going dark

Instructions 

• Add the avocado, spices, and vinegar to a food processor or blender. Blend until everything has been uniformly chopped.
  1 large avocado, 1 tsp dried chives, 1 tsp dried parsley, 1/4 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1/8 tsp ground black pepper, 1/4 tsp celery seed, 1/2 tsp dried tarragon, 2 tsp white vinegar
• Slowly drizzle in the milk, pausing to scrape down the sides if needed. 
  1/3 cup milk

Notes

The recipe calls for 1/3 cup of milk to make a pourable dressing. If you would prefer to serve this as a dip, only use enough milk to create a creamy texture.

 

If you would prefer to use fresh herbs, use 1 tbsp per 1 tsp mentioned in the recipe. Use 3/4 tsp fresh dill, and 1 1/4 tsp of fresh tarragon.

Nutrition

Serving: 1tbspCalories: 25kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 1mgSodium: 76mgPotassium: 77mgFiber: 1gSugar: 1gVitamin A: 235IUVitamin C: 3.3mgCalcium: 10mgIron: 0.1mg

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

Additional Info

Course: Condiments

Cuisine: American

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