This avocado ranch dressing is one of those recipes I want in the fridge at all times. It’s so creamy from the avocado, bright from the lemon, and has that fresh herby ranch flavor from dill, chives, and parsley. No oil or dairy needed. It takes 5 minutes to make, and it instantly makes salads, wraps, bowls, roasted potatoes, or veggie sticks taste so much better. We originally used it in our Roasted Potato and Avocado Ranch Salad, but honestly, it deserves its own little spot because I keep thinking of more ways to use it. It’s naturally gluten-free and nut-free, and you can make it soy-free by swapping the soy milk for almond milk.
Avocado Ranch Dressing
Equipment
Ingredients
Avocado Ranch Dressing
- 1 small ripe avocado
- ¾ cup (180 ml) dairy-free milk - I used soy
- 2 tbsp (30 ml) lemon juice
- 1 garlic clove
- 1 tsp (1 g) dried chives
- 1 tsp (5 g) whole grain mustard
- 1 tsp (5 ml) maple syrup
- ¼ cup (12 g) fresh dill
- 1 tsp (1 g) dried parsley
- sea salt flakes - to taste
- freshly ground black pepper - to taste
Instructions
- Add the avocado, dairy-free milk, lemon juice, garlic, dried chives, whole grain mustard, maple syrup, fresh dill, dried parsley, a pinch of sea salt flakes, and freshly ground black pepper to a small blender. Blend until smooth.
- Transfer to an airtight container and keep in the fridge until ready to serve.
Notes
Why I love this recipe (as a nutritionist)
- So creamy without oil or dairy: ripe avocado gives the dressing its silky texture, while lemon juice keeps it fresh and bright
- A beautiful way to add more herbs: fresh dill, dried chives, and parsley bring that classic ranch flavor, plus lots of gorgeous green color
- Simple whole-food ingredients: avocado, lemon, garlic, herbs, and dairy-free milk come together into a dressing that feels fresh and satisfying
- Naturally gluten-free and nut-free: no swaps needed, which makes it a great option when you’re making food for friends or family
- Easy to make soy-free: use almond milk instead of soy milk, and it still blends beautifully
- Makes vegetables taste amazing: a creamy dressing like this is one of the easiest ways to make salads, bowls, and roasted veggies feel extra satisfying
Ingredient notes
- Avocado: use a ripe avocado for the smoothest, creamiest texture. If the avocado is still firm, the dressing won’t blend as silky.
- Dairy-free milk: soy milk makes the dressing extra creamy and adds a little protein, but almond milk works well if you want to keep it soy-free. Use an unsweetened plain plant milk so the flavor stays savory.
- Fresh dill: this is the ingredient that really gives the dressing that ranch-style flavor. I wouldn’t skip it here.
- Dried chives and parsley: these round out the herby flavor and make the dressing taste more like classic ranch.
- Lemon juice and garlic: lemon brings brightness, and garlic adds that little savory kick that makes the dressing so good on roasted potatoes, salads, and wraps.
How to make this recipe (summary)
Start with a ripe avocado, dairy-free milk, lemon juice, garlic, dried chives, whole grain mustard, maple syrup, fresh dill, dried parsley, sea salt, and black pepper. Blend everything in a small blender until completely smooth and creamy. If your blender needs a little help, pause to scrape down the sides and blend again.
Chill the dressing in an airtight container until you’re ready to serve. It gets even nicer once chilled, and if it thickens in the fridge, just give it a good stir before using. View recipe card below for detailed instructions.
Variations and tips
- Make it soy-free: swap the soy milk for unsweetened almond milk.
- Use a ripe avocado: this makes the biggest difference for a smooth, creamy dressing.
- Chill before serving: the flavor gets even better after a little time in the fridge.
- Adjust the thickness: add a splash more dairy-free milk if you want it thinner for drizzling, or keep it thick for dipping.
- Serve it everywhere: it’s amazing on salads, wraps, grain bowls, roasted potatoes, tacos, veggie sticks, or spooned over crispy chickpeas.
- Storage tip: keep it in an airtight container in the fridge for up to 4 days, and stir before serving as it may thicken slightly.
- If you like this recipe, you’ll also love our Roasted Potato and Avocado Ranch Salad
Why you’ll love this avocado ranch dressing TL;DR
- Super creamy
- Oil-free
- Dairy-free
- Fresh herbs
- 5-minute prep
- Salad-ready
FAQ
- How long does avocado ranch dressing last? It keeps in the fridge for up to 4 days in an airtight container. Give it a stir before serving, as it may thicken slightly.
- Can I make this avocado ranch dressing soy-free? Yes, use almond milk instead of soy milk. Any unsweetened plain dairy-free milk should work, but almond milk is the tested soy-free swap.
- Is this avocado ranch dressing gluten-free? Yes, it’s naturally gluten-free.
- Is this avocado ranch dressing nut-free? Yes, the recipe is nut-free as written. If using almond milk for the soy-free version, it will no longer be nut-free.
- What can I serve with avocado ranch dressing? It’s so good on salads, wraps, bowls, roasted potatoes, veggie sticks, tacos, or as a dip for crispy chickpeas.
