Avocado Ranch Dressing (Vegan + GF)

Homemade avocado ranch dressing that’s unbelievably creamy, vegan and gluten-free! Perfect for dressing any type of salad or as a dip for veggies. 

Homemade avocado ranch dressing that’s unbelievably creamy, vegan and gluten-free! Perfect for dressing any type of salad or as a dip for veggies.

The 10 Day Salad Challenge is going strong and I’m continuing the salad theme with a recipe for healthy, homemade avocado ranch dressing.

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. 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.

Homemade avocado ranch dressing that’s unbelievably creamy, vegan and gluten-free! Perfect for dressing any type of salad or as a dip for veggies.

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.

Homemade avocado ranch dressing that’s unbelievably creamy, vegan and gluten-free! Perfect for dressing any type of salad or as a dip for veggies.

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 than regular ranch. It’s seriously the best!

Speaking of best, EBF is teaming up with Almond Breeze for their Serve Up Your Best campaign. As part of the campaign, the brand is sponsoring the Team USA Volleyball athletes, including Kerri Walsh Jennings, who is their spokesperson. Judging by Kerri’s food diary it seems like she’s a big fan of both almond milk and avocados. I’m secretly hoping that she sees this post and makes the dressing! A girl can dream, right?

Avocado Ranch Dressing made with Almond Breeze! #vegan #glutenfree

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 — as a dressing on a traditional salad, drizzled over cooked veggies, as a dip (for veggies, wings, pizza and more), as a sub for mayo with chicken or tuna salad or even as a sauce for fajitas, tacos or burritos.

So many options. You may need to make a double batch!

Avocado Ranch Dressing that's super creamy! #vegan #glutenfree

If you do decide to use this avocado ranch dressing on salad, I highly recommend the salad combo above with baby spinach, carrots, peppers, red onion, avocado and roasted almonds. Add a protein option and you’ll have a meal-sized salad that’s perfect for the salad challenge!

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Vegan Avocado Ranch Dressing


  • Author: Brittany Mullins
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 3/4 cup 1x

Description

Homemade avocado ranch dressing that’s unbelievably creamy, vegan and gluten-free! Perfect for dressing any type of salad or as a dip for veggies.


Scale

Ingredients

  • 1 medium avocado
  • 1/2 cup Unsweetened Original Almond Breeze Almondmilk
  • 2 Tablespoons lemon juice
  • 1 1/2 Tablespoons extra virgin olive oil
  • 1 clove of garlic
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon dried dill
  • 1 teaspoon dijon or stone-ground mustard
  • 1 teaspoon maple syrup
  • 2 Tablespoons fresh herbs (parsley, basil, dill, etc)
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon sea salt

Instructions

  1. 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.
  2. Pour the dressing in to a container for serving. Use over salad, cooked veggies or as dip.

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 71 |
  • Sugar: 1g |
  • Fat: 8g |
  • Carbohydrates: 5g |
  • Fiber: 2g |
  • Protein: 1g

As you know Almond Breeze is my favorite brand of almondmilk and I’ve teamed up with them to create a quick survey that I’d greatly appreciate you taking. It should only take you a minute or so to complete and you’ll be entered to a $50 VISA gift card. Simply take the survey, come back here and leave a comment letting me know you filled it out and you’ll be entered to win. The survey is now complete and the giveaway winner has been notified. 

This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Almond Breeze believes in the best. That’s why we only use Blue Diamond Almonds to make our almondmilk and why we’re proud to be an official sponsor of USA Volleyball. Visit www.ServeUpYourBest.com for a chance to win $5,000 for the ultimate beach day, learn fun volleyball moves, get Almond Breeze coupons and smoothie recipes!

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    73 comments
    • I haven’t tried it without the EVOO, but I don’t see why it wouldn’t work. Maybe try blending it up without it, taste and see if you feel the need to add the olive oil for extra creaminess. Let me know how it turns out. 🙂

  1. I made this recipe tonight to use as a salad dressing. It was absolutely delicious. Up until tonight, my husband has only liked ranch dressing, but he loved this recipe as much as me. If I could give it stars, I’d give it 5 out of 5. Thank you!

  2. Can I leave out the maple syrup? I’m doing LCHF and I want to avoid extra sugar. If I omit the maple syrup, how would that affect the nutrition info?

  3. Gog to try the dressing. I will try it with water and almonds themselves plus what you have in the recipe already. Thanks. Are you familiar with Dr. Fuhrmann and the recipes he has for salad dressings? They are great.

  4. BLESS THIS POST. I have recently become obsessed with avocados, but interestingly enough, ranch has never been a favorite or choice of mine either. I’m much more of a vinaigrette girl. This however, makes me reconsider things.

  5. I finished the survey. I love almond milk. I started using it years ago in cereal and then it grew into the only “milk” I buy. Smoothies, coffee, chai tea and in baking recipes. My daughter eats a LOT of ranch dressing. I’m gonna try making this for her next visit. I’d be thrilled if she had a healthier version like this to turn to instead. Thanks!

  6. This was so creamy and delicious! Thank you for sharing the recipe! I made this dip yesterday and used it in a baked chicken and greens wrap. My husband and I are very happy there are leftovers.

  7. Awesome dressing! I’m a big avocado fan, so that goes without saying for me 🙂 This would be so tasty as a dip for veggies, too, or even drizzled over your favorite protein!

  8. I completed the survey.

    This looks so good! I always buy vanilla almond milk, so I need to get original so I can try this dressing.

  9. The dressing and salad both look amazing! I love how creamy the dressing looks, and the color is beautiful. Also, I adore the wooden table – it looks adorable!

  10. I completed the survey! Love all your recipes, and this one is delish. I still make those peanut butter cookies for my son about 3 times a week!

  11. I took the survey! I just ran out of ranch dressing and I have an avocado that’s going to go bad. Perfect timing for this recipe. Thanks so much!

  12. Looks amazing! I have to say, there are some days I definitely miss indulgent dressings like ranch and caesar.
    So easy to make vegan though! And loving the addition of avocado. That pretty much makes everything better!.

  13. I did the survey. I never considered using almond milk because I really didn’t know what to do with it. Recipes like this, easy and using ingredients I like, will make using almond milk a real option.

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