Vegan Avocado Ranch Dressing

By Ali Slagle

Updated January 17, 2022

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
5 minutes
Rating
4(343)
Comments
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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.

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Ingredients

Yield:1 cup 

  • 1 medium, ripe avocado, halved and pitted

  • ½ cup roughly chopped dill fronds and stems, plus more as needed 

  • 4 teaspoons dill pickle brine, plus more as needed

  • 1 small garlic clove, grated

  • 3 tablespoons finely chopped dill pickles

  • Kosher salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 167 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 7 grams fiber; 291 milligrams sodium; 2 grams protein; 1 gram sugar

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.

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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.

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Ratings

4 out of 5
343 user ratings
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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?

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