This vegan avocado ranch dressing is unbelievably creamy and loaded with herby flavor. It’s the perfect healthy replacement for regular ranch when topping salads or as a dip for veggies.
To be honest, ranch has never been my dressing of choice. Catalina (or French) was my absolute favorite growing up, and to this day, I still lean toward sweeter dressings like honey mustard. That said, I do love a savory dressing every once in a while and I know that pretty much everyone adores ranch, so this little recipe had to happen.
I have to admit that while doing recipe testing for this post I realized that I’m more of a ranch fan than I originally thought. Maybe my tastebuds have changed or maybe it’s because this homemade version tastes waaaay better than the store-bought ranch I remember from childhood. Either way, I’m not mad about it.
Avocado Instead of Mayo
Most ranch dressings start with a base of mayo, sour cream and buttermilk, but I knew from the get-go that I wanted to skip those things. I opted for Almond Breeze almondmilk with lemon juice to replace the buttermilk, along with avocado and olive oil to replace the mayo and sour cream.
The result is a delicious, herby dressing that’s just as creamy, if not creamier then regular ranch. It’s seriously the best!
Another great thing about this avocado ranch dressing (and ranch dressing in general) is that it’s super versatile and can be used in a variety of ways.
2Tablespoonsfresh parsley, basil or dill (pick your favorite)
Place all ingredients in a high-powered blender and process until smooth and creamy, adding more almondmilk if the dressing seems too thick. Once the texture is to your liking, taste and season with additional salt and pepper if needed.
Pour the dressing in to a container for serving. Use over salad, cooked veggies or as dip. Dressing should keep for 1-2 days in the fridge. Make 3/4 cup.