Creamy, flavorful avocado lime ranch dressing makes a delicious salad dressing, a dip for chips or veggies, or drizzle it on top of tacos. You can't go wrong with this oil-free, dairy-free dressing!
Oh, how I love this dressing. It's delicious, and it also helps me not waste avocados. I'm one of those crazy people who will use a quarter of an avocado, put the rest in the fridge, and totally forget about it. Who forgets about creamy, luscious avocados?! Me. That's who. It's a real bummer.
But this dressing has helped me quit that bad habit. Instead of slicing up a little bit of avocado for my salad and wasting the rest, I'll use the whole avocado to whip up a quick batch of this dressing. It lasts a week or so in the fridge, but with all the different ways you can use it (dipping oil-free tortilla chips in it is currently my favorite method of consumption), it will probably be gone in a few days.
No more sad, wasted avocados. Look at me, solving the world's problems!
Ingredients
- Avocado
- Non-dairy milk (I used soy)
- Fresh cilantro (optional)
- Lime juice
- Garlic powder
- Maple syrup (optional, but really brings out the creamy avocado flavor and balances the tangy lime juice)
- Salt
- Onion powder
See the recipe card at the bottom of this post for quantities and the full instructions.
Instructions
Avocado lime dressing is super easy to make. Chop your cilantro up. Don't worry about chopping it too fine. Just enough to give your blender a little head start.
If you don't like cilantro, you can leave it out. I have also made a lemon tarragon avocado sauce with 2 tablespoons lemon juice in place of lime juice and tarragon (2 tablespoons fresh or 2 teaspoons dried) in place of the cilantro.
Cut your avocado in half, carefully remove the pit, and scoop the avocado insides into your blender, along with the rest of the ingredients. Blend until creamy and smooth.
Side note: I loooooove my Vitamix, but for small jobs like this one, my cheap little personal blender does an amazing job. Also, the cats hate the sound of the Vitamix, but they don't give a shit about the little blender, so that's a win.
Helpful Tip: The amount of plant milk you'll need depends on the size of your avocado. Start with less and gradually add more if your dressing is too thick.
Once your dressing is a pourable consistency, you're done! Start dippin' and drizzlin' to your heart's content.
Substitutions
I mentioned this above, but you can make tweaks to this dressing to suit your tastes.
- Cilantro - you can leave this out, or replace it with two tablespoons of fresh basil or tarragon, or two teaspoons if you're using dried herbs
- Lime juice - two tablespoons lemon juice in place off the lime juice
- Soy milk - Almond, pea, or oat milk would all work here, as long as they're unsweetened and unflavored
Storage
Store avocado lime ranch dressing in an airtight container in the fridge, and give it a stir before use if it starts to separate. This dressing stays good for about 7 days.
Avocado Lime Ranch Dressing
Ingredients
- 1 ripe avocado, peeled and pitted
- ¾ - 1 cup (180 g) unsweetened plant milk
- 3 Tablespoons (45 g) lime juice
- 2 Tablespoons (6 g) chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon pure maple syrup
- ¾ teaspoon salt
- ¼ teaspoon onion powder
Instructions
- Add all ingredients to a blender and blend until smooth.
- Start with ¾ cup plant milk. If the dressing is too thick, add more plant milk and blend until you’ve reached a creamy, pourable consistency.
- Transfer the dressing to a jar and refrigerate, covered, for up to a week. If the dressing separates after being refrigerated, give it a quick stir before using it.
Notes
Nutrition
*Nutrition Disclaimer*
Nutrition information is an estimate. If you are concerned about the accuracy of nutrition information, I encourage you to weigh your ingredients and use a tracking app like Cronometer for more accurate nutritional data.