4.8 from 18 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 Time
5 mins
Total Time
5 mins
Servings: 8 servings
Calories: 114 kcal
Course:
Condiments
Cuisine:
American
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.
- Add mayonnaise, chives, dill, parsley, powders, salt, pepper and milk. Process until ingredients are just combined.
- 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.
Cup of Yum
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.
- To Prep Ahead: It is highly recommended you serve this sauce soon after making for the freshest taste and the best color.
- 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 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.
- To Freeze: This is not recommended since both mayo and sour cream are used. They will separate upon thawing.
Nutrition Information
Calories
114kcal
(6%)
Carbohydrates
5g
(2%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
7mg
(2%)
Sodium
57mg
(2%)
Potassium
174mg
(5%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
477IU
(10%)
Vitamin C
8mg
(9%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 114
% Daily Value*
| Calories | 114kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 7mg | 2% |
| Sodium | 57mg | 2% |
| Potassium | 174mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 477IU | 10% |
| Vitamin C | 8mg | 9% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.