Avocado Ranch Dressing
Try this Avocado Ranch Dressing recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cloves garlic finely chopped
- 2 tsp. lemon juice
- 1 ripe avocado
- 1/2 tsp. white vinegar
- 1/3 c. plain unsweetened soy milk or other plain nonda
- 2 tsp. vegan worcestershire sauce
- 2 tsp. brown rice syrup (or liquid sweetener of choi i don't recommend maple syrup, though, as the flavor is too strong)
- (optional) 1 tsp. hot sauce
- 1/2 tsp. ground black pepper ( 1/4 tsp. if freshly gro plus more to taste
- 1/4 tsp. smoked paprika
- 1/8 tsp. salt plus more to taste
- 2 tb. chopped fresh dill
- 3 tb. chopped fresh chives
- 3 tb. chopped fresh parsley
- Carbohydrate 4.286325 g
- Cholesterol 0 mg
- Fat 7.36665 g
- Fiber 3.36674990415573 g
- Protein 1.005 g
- Saturated Fat 1.068315 g
- Serving Size 1 1 -6 serving (50g)
- Sodium 3.5175 mg
- Sugar 0.919575095844269 g
- Trans Fat 0.461797500000001 g
- Calories 80 calories
Add the avocado, garlic, nondairy milk, vegan Worcestershire sauce, lemon juice, vinegar, brown rice syrup, pepper, paprika, and salt (and hot sauce, if using) to a blender. Blend until completely smooth. Add more nondairy milk a tablespoon at a time, if needed to blend.Add the chopped fresh herbs and blend for a short time, until the herbs are incorporated throughout (but not completely pureed).For the best flavor, refrigerate for 30 minutes before using. This avocado ranch dressing is best enjoyed the same day you make it, but will keep for up to 2 days in an airtight container in the fridge. To slow the process of oxidization, top it with a thin layer of water or oil.
