Vegan Avocado Ranch Dressing

By Ali Slagle

Updated Jan. 18, 2022

Vegan Avocado Ranch Dressing
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
5 minutes
Rating
4(335)
Comments
Read comments

This dressing has the creamy, tangy, herby trifecta of ranch, but gets there with all plant-based ingredients. Creamy, ripe avocado is blended with the brine of dill pickles, whose garlic and dill seed echo the seasonings in traditional ranch. Blend in fresh dill and garlic for brightness, then stir in finely chopped pickles for texture. Eat it over greens or with chicken cutlets, spread it on a sandwich or serve it as a dip with chips and crudités.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 cup 
  • 1medium, ripe avocado, halved and pitted
  • ½cup roughly chopped dill fronds and stems, plus more as needed 
  • 4teaspoons dill pickle brine, plus more as needed
  • 1small garlic clove, grated
  • 3tablespoons finely chopped dill pickles
  • Kosher salt and black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

167 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 2 grams protein; 291 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a food processor, combine the avocado, dill, pickle brine and garlic with ⅓ cup water. Season with salt and pepper, and process until smooth.

  2. Step 2

    Stir in the chopped pickles. Taste and adjust balance and consistency with more brine, water, salt, black pepper and dill.

Tip
  • Leftovers will keep for up to 2 days in the fridge. The top will brown, but it will go away once stirred.

Ratings

4 out of 5
335 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Abby

Wonderful! And a sprinkle of parsley adds a nice touch, too. Goes really well with greens, squashes, and seaweed.

Vanessa

*Ranch* dressing has buttermilk.

Montani semper liberi

How would an avocado dressing not be vegan in the first place. What would be in it otherwise? Honey?

joanne

I wanted a little more zip so next time I’ll try adding brine from pickled jalapeños.

Name Terese

Not sure how this recipe gets “Ranch” in its title?

Joan

Would the brine from sauerkraut work too?

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.