This vegan avocado ranch dressing is so flavorful and heavenly creamy. Made without any oil or dairy, this recipe is a great healthy and lighter option without any compromise on the taste.
There is just nothing like a good ranch to dip in your veggies or heavily soak your green salad.
That herby and tangy combination has that little something that makes us go back.
But getting a store bought ranch makes me feel like I’m indulging. Which is fine occasionally, don’t get me wrong. But most of the times, I don’t feel like loading my healthy crisp lettuce or my crunchy fresh sweet carrots with a high fat processed dressing.
That would kind of ruin the idea of eating healthy, you see.
So, here comes that nutritious ranch dressing. It is a eat-as-much-as-you-want, guilt-free, nutrient dense tasty dressing.
What is a ranch dressing and how to make a vegan version
The ranch dressing that we know of today was first created by an American in the early 1950’s. It was served as a local recipe on a ranch in California, but then became very popular all over United States.
It became the Hidden Valley Ranch Dressing so adored among Americans and the original recipe has been personalized and modified so many times by other companies. You can even make a vegan version of a ranch dressing that’s as tasty and creamy!
A typical ranch dressing is usually made out of buttermilk, mayonnaise or sour cream to create that super rich, tangy and creamy base. In this case, cashews and avocado are used to create a thick and luscious consistency. Their natural fat is what brings all the flavor together and makes that dressing so delicious. Simply add a splash of vinegar to reproduce that mouthwatering tanginess found in buttermilk.
What you will need to make this vegan avocado ranch dressing
To give all that flavor to the base of avocado and cashews, you will add dried dill, chives and parsley, fresh garlic, onion powder, apple cider vinegar and salt.
I prefer using dried herbs for convenience and it helps prevent the sauce turning completely green when blended. Not that a bright green sauce is bad, but I felt like keeping this one with a white-ish buttermilk based look.
This dressing is so easy to make!
You will simply blend all the ingredients together.
This recipe makes for a slightly thicker dressing consistency so it can also be used as a dip. If you know you will want to use it as a salad dressing, don’t hesitate to add an extra splash of non dairy milk to thin it out.
One more thing. This recipe is an easy peasy quick one, but if possible, make it ahead so it has time to chill in the fridge for at least 2 hours before enjoying. The taste is better when cold and hanging out in the fridge for a little bit will help the flavors connect together.
Watch how to make it
How to store
Although better eaten fresh, you can keep this dressing in the fridge for up to 3 days.
Avocados can brown over time. If this happens, simply scrape and discard the top of the sauce before use.
Can I use my food processor instead of a blender?
No. This recipe contains cashews and even though they are softened first by soaking or boiling, you will still need a blender to get a uniform and creamy texture.
Can I use fresh herbs instead of dried herbs?
Yes you can! Using fresh herbs will turn your dressing greener and might change the flavor profile slightly, but will remain delicious.
If doing so, keep in mind that you will need to add significantly more of the herbs if fresh. Start by using 1 tbsp of the fresh herbs (instead of 1 tsp of the dried), blend and taste. Work your way up until you get the flavor you want. And don’t forget that the flavor will intensify while resting in the fridge.
Can I freeze this sauce?
I do not recommend freezing this sauce. It will change both the flavor and texture after thawing.
Great pairings for this vegan avocado ranch dressing
- As a spread for these smoky tofu sandwich and scramble tofu burrito
- As a dipping sauce for spinach falafel or roasted potatoes
- Swap the vegan white queso with this ranch sauce in this lentil baked potato recipe
I hope you like this ranch dressing as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Vegan Avocado Ranch Dressing
- 1 large avocado peeled
- 1/3 cup raw cashews soaked in water for at least 2 hours or boiled for 5-10 minutes
- 1 1/2 cup plain non dairy milk unsweetened
- 1 1/2 tbsp apple cider vinegar
- 1/2 tsp onion powder
- 1 clove of garlic
- 1 tsp dried dill weed
- 1 tsp dried parsley
- 1 tsp dried chives
- 1 tsp salt or to taste
- In a blender, combine all the ingredients and blend until smooth.
- Serve as a salad dressing, dip for crackers or raw vegetables or sandwich spread.
- If possible, make the dressing ahead. The flavors will intensify over time.
- Store in a air-tight container in the fridge for up to 3 days.
- You can also use fresh herbs if you prefer. This would turn your dressing greener and might change the flavor profile slightly, but will remain delicious.
Start by using 1 tbsp of the fresh herbs (instead of 1 tsp of the dried), blend and taste. Work your way up until you get the flavor you want. And don’t forget that the flavor will intensify while resting in the fridge.