Alternative Dish | Plant Forward Recipes for Everyone

Vegan Avocado Ranch Dressing

Vegan Avocado Ranch Dressing is a creamy, luscious salad dressing that’s healthy too! Avocado ranch is dairy free, oil free and packed full of good fat and tons of flavor. Use this as a salad dressing, as a dip for your favorite veggies, on roasted sweet potatoes or drizzled over tacos.

You know how avocados go from perfectly ripe to mush over night? Well, that’s how this avocado ranch was born. I was hoping to slice up a perfectly ripe avocado for my salad. When I picked it up though, it had turned on me. It was mushy and the inside was starting to brown. Dang.

Avocados aren’t cheap, but I am. (Okay, maybe not cheap, but I’m definitely thrifty.) So with a “waste not want not” mentality I set my brain to work. And came up with this luscious ranch dressing. It’s so good that I simply cannot stop eating it. I used it as a dip for roasted sweet potato fries, drizzled it on tacos and, of course, used it as a dressing on that salad I set out to make.

If an avocado turns on me again, I have magic. Or if not magic, at least a really great recipe to turn a sad situation around.

How to make Vegan Avocado ranch dressing

Avocado Ranch dressing comes together very quickly, so you can make this with very little lead time. First, add all of your ingredients to a blender or food processor, turn it on high and blend for one minute.

Next, taste for seasoning. Since all avocados are not the same size, the measurements below are guidelines. Taste the dressing and adjust the seasonings according to your taste. You may be a garlic fiend like me and want to add more garlic. Maybe you like a bit more tang in your dressing? Add more vinegar. Do the flavors taste good, albeit a bit dull? Add a pinch of salt. Once you’ve added additional seasoning, blend for another 30 seconds to combine the flavors.

Finally, add more milk if necessary to reach desired consistency. I like to have it a bit thicker if I am using it as a dip and thinner if using it as a salad dressing.

How do I use Avocado Ranch Dressing?

Avocado ranch is great, obviously, as a dressing on any salad. But don’t stop there! I have used this as a dip for fresh veggies and roasted sweet potato fries. It is fabulous drizzled on tacos, nachos and even a mexican pizza. Get creative and enjoy this tasty oil-free dressing on all your favorite foods!

How will you use your avocado ranch dressing?

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5 from 1 vote

Avocado Ranch Dressing

Avocado Ranch Dressing is dairy free, oil free and packed full of flavor. Use this dressing on your favorite salad or as a dip for fresh and roasted veggies.

Prep Time5 mins

Total Time5 mins

Course: Salad

Cuisine: American

Keyword: Ranch Dressing, Vegan

Servings: cup

Calories: 397kcal

Author: Maggie

Equipment

Blender or Food Processor

Ingredients

1 avocado, skin and pit removed
¾ cup almond milk, plus more for thinning as necessary
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried herbs such as oregano, basil, thyme or dill
1 tablespoon apple cider vinegar
½ teaspoon sea salt
1 teaspoon agave or other liquid sweetener of choice (optional)

Instructions

Add all of your ingredients to a blender or food processor. Turn it on high and blend for one minute.
Taste the dressing for seasoning. Since all avocados are not the same size, the ingredient measurements are guidelines. Taste the dressing and adjust the seasonings according to your taste. You may be a garlic fiend like me and want to add more garlic. Maybe you like a bit more tang in your dressing? Add more vinegar. Do the flavors taste good, albeit a bit dull? Add a pinch of salt. Once you’ve added additional seasoning, blend for another 30 seconds to combine the flavors.
Finally, add more milk if necessary to reach desired consistency. Leave it a bit thicker if using it as a dip and add more milk to it out if using it as a salad dressing. Taste one more time for seasoning and repeat step 2 until you're dressing is perfectly seasoned for you! Enjoy!

Nutrition

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Easy Gluten Free Pie Crust (Vegan and Grain Free)

Today I bring to you a gluten free pie crust that is also vegan, grain free and refined sugar free. This grain free pie crust is made with almond flour and tapioca starch. It is a press-in crust so there is no fuss with chilling and rolling out the dough. Just mix the ingredients, press into the pan and you have a pie crust in no time at all. Making a healthy pie crust has never been easier!

When I went on a hunt for the perfect vegan and gluten free pie crust, I made a lot of pie crusts that were…okay. “Okay” is not what I want in a pie crust. I want crisp and delicious! All-purpose gluten free flours didn’t give me much luck, they left the crust dense and tough. I finally settled on a mixture of almond flour and tapioca starch and it is a sure winner!

How to make a gluten free pie crust

I have to admit something: as much as I love pie, I haven’t always loved the process of making pie dough. There’s way too many things that can go wrong…the butter isn’t cold enough, the dough gets too warm, the dough rips when transferring it to the pie plate, you didn’t roll it big enough, and on and on. Pie dough is truly an art form, and not one that everyone wants to tackle.

This gluten free pie crust is a press-in crust, which means you mix the dough, press it into the pie plate and send it on its merry way to the oven. Done.

Mix the Ingredients

Start by whisking all the dry ingredients together. Then, slowly add the coconut oil and maple syrup and stir with a rubber spatula until a dough forms. If it seems too wet add a little almond flour. If it seems too dry add a drizzle more maple syrup.

Crumble the dough into the pie plate

Take the dough ball and crumble the dough evenly into the pie plate.

Press the crust into the pie plate

Next, using your fingertips, press the dough in an even layer around the edges of the pie plate. Wet your fingertips to prevent stickiness if you find the dough sticking to your fingers. I find it easier to start with the edges, rather than the middle, to ensure I have an even crust all the way around.

Once the outside of the crust is done, use the palm of your hand to firmly flatten the center of the pie crust. You may also find it easier to use the bottom of a measuring cup to evenly flatten the middle. The crust is ready to be used in your favorite recipe!

Tips for baking the perfect gluten free pie crust

I was going to give you a blueberry pie recipe right after this one so you had something to bake immediately in this pie crust. But, alas, I dumped the whole dang pie face first on my oven door. It was a very very sad day. So, I will go to work on a new pie for you shortly.

But in the mean time…this pie crust can be used as directed in all your favorite pie recipes with just a little adjusting. Follow these tips to make an amazing and simple gluten free pie crust.

This crust will bake and brown faster than a dough made with wheat flour. Check the pie after 30 minutes. If the edges start browning too much before the pie is done, wrap aluminum foil around the edges to prevent further browning.
If the recipe calls for blind baking I have found I don’t actually have to line it with foil and put pie weights on it. Just bake in a 350F oven for 8-10 minutes. Proceed with the recipe as directed.
To make a fully baked pie crust, bake in a 350F oven for 18-22 minutes, or until golden brown.

I’d love to hear what you are planning on making in this gluten free pie crust. Tell me your plans in the comments below!

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5 from 1 vote

Gluten Free Pie Crust

This gluten free pie crust is also grain free and refined sugar free. It is a quick and simple crust that can be used in place of any pie crust in your favorite recipes!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Dessert

Cuisine: American

Keyword: gluten-free, pie crust, Vegan

Servings: pie crust

Calories: 1885kcal

Author: Maggie

Ingredients

1 3/4 cup (196 grams) almond flour (or other seed or nut flour)
1/3 cup (40 grams) tapioca starch
1/2 teaspoon sea salt
3 tablespoons maple syrup
4 tablespoons coconut oil, melted

Instructions

In a large bowl whisk together the almond flour, tapioca starch and sea salt.
Using a rubber spatula, mix in the maple syrup and then the coconut oil. Mix until a stiff dough forms. It should feel similar to cookie dough. If the dough feels too wet, add more almond flour a tablespoon at a time. If it feels too dry, add maple syrup a teaspoon at a time until desired consistency is reached.
Crumble the dough into the pie plate. Wet your fingers to prevent sticking and then firmly press the dough evenly up the sides of the pie plate using your fingertips. Leave enough dough in the middle for the bottom of the pie crust. When the sides are complete, use the palm of your hand or the bottom of a measuring cup to firmly flatten the remaining dough onto the bottom of the pie plate. The pie crust is ready to be used in your favorite recipes!

Notes

Tips on how to bake the pie crust:

This crust will bake and brown faster than a dough made with wheat flour. Check the pie after 30 minutes. If the edges start browning too much before the pie is done, wrap aluminum foil around the edges to prevent further browning.
If the recipe calls for blind baking I have found I don't actually have to line it with foil and put pie weights on it. Just bake in a 350F oven for 8-10 minutes. Proceed with the recipe as directed.
To make a fully baked pie crust, bake in a 350F oven for 18-22 minutes, or until golden brown. Allow to cool before filling.

Nutrition

Berry Fruit Salad with Basil & Pepper

Mixed Berry Salad with Basil and Pepper is a refreshing summer fruit salad. The unexpected flavors of basil and pepper make it a great dish to bring along to picnics, served at breakfast or as an easy snack. It is especially delicious served on top of coconut whipped cream for a luscious and healthy dessert.

This berry salad with fresh basil just screams summer. Basil is a scent that literally makes me weak in the knees. After a winter full of sub-par supermarket basil, I get a bit weepy when my nose smells fresh garden basil for the first time each summer. You think I’m being dramatic. But I am not. My love affair with basil is full-fledged.

Now, pepper in your fruit does sound a bit odd, I admit. But, it pairs wonderfully with peppery basil and sweet fresh berries. I don’t even care for black pepper on most foods, but it works in this fruit salad, and it is delicious.

How to make Berry Basil & Pepper Fruit Salad

This salad comes together in a snap, and requires just a short rest in the fridge to allow the basil and pepper flavors to mingle with the berries.

First, finely chop the basil and place it in a large bowl. Next, add the black pepper, and just a little sugar or other granulated sweetener like coconut sugar. The amount of sugar you add will depend largely on how sweet the berries are on their own. During the peak of summer, you’ll need less than a teaspoon. But, if you are making this in the dead of winter because you’re craving something summery and can’t wait another second, you may want to add up to a tablespoon or more. Adjust according your taste.

So, now that you have your basil, sugar and black pepper in a bowl, use a silicone spatula to mash the basil into the sugar and pepper. Do this for about a minute until the basil looks wet, sandy and thoroughly bruised. (Kind of like my kids after a day at the beach?)

Finally, add your berries to the basil mixture and toss gently to combine. Put the fruit salad in the fridge to marinate for at least 30 minutes, or up to 6 hours. Give it another gentle stir and then serve as desired. I love to serve this on top of coconut whipped cream for a decadent treat.

Tips for making berry fruit salad

This mixed berry salad is delicious with any kind of berry, and I like to use a mixture of colors to create a vibrant dish, Raspberries are fragile, and tend to break down very quickly, so I recommend gently stirring them in after the fruit has already marinated, or simply placing them on top of the salad.

The fruit salad will keep for about 6 hours in the fridge, but after that the berries start to break down and get a little mushy. If this happens, don’t throw them away! Add them to a blender with a frozen banana and some plant-based milk for a quick smoothie. Or put them on the stove top and cook gently to create a sauce for ice cream, shortcake or a plain vegan yogurt add-in.

Why do you add sugar to the berries?

The purpose of the sugar in this recipe is to break down the basil to get as much flavor as possible out of it by acting as a sort of sandpaper. If you choose to the leave the sugar out of it, that’s okay, the pepper will help to achieve the same result to a lesser extent.

Variations on basil fruit salad

I have made this with peaches, nectarines, plums and sweet cherries when they are at the peak of their season. The pepper and basil both work well with these fruits and I highly recommend playing around with different flavor combinations with in-season fruits.

I hope you enjoy this fruit salad this summer! Have you ever added herbs or spices to a fruit salad? What is your favorite fruit/spice/herb combination?

Print Recipe

5 from 2 votes

Berry Fruit Salad with Basil and Pepper

This mixed berry fruit salad with basil and pepper is a refreshing side dish, breakfast or dessert served with coconut whipped cream.

Prep Time5 mins

Marinating Time30 mins

Total Time35 mins

Course: Salad

Cuisine: American

Keyword: Basil, Berry, Fruit Salad

Servings: servings

Calories: 49kcal

Author: Maggie

Ingredients

1 teaspoon granulated sugar or other sweetener, or more to taste*
2 tablespoons fresh basil, finely chopped
1/4-1/2 teaspoon finely ground black pepper, adjust to taste
6 cups mixed fresh berries such as strawberries, blackberries or blueberries**

Instructions

Add the sugar, basil and black pepper to a large bowl. The amount of sugar you add will depend largely on how sweet the berries are on their own. During the peak of summer, you’ll need less than a teaspoon. But, if you are making this in the dead of winter you may want to add up to a tablespoon or more. Adjust according your taste.
Use a silicone spatula to mash the basil into the sugar and pepper. Do this for about a minute until the basil looks wet, sandy and thoroughly bruised.
Add your berries to the basil mixture and toss gently to combine. Put the fruit salad in the fridge to marinate for at least 30 minutes, or up to 6 hours. Give it another gentle stir and then serve as desired. I love to serve this on top of coconut whipped cream for a decadent and healthy treat.

Notes

*The purpose of the sugar in this recipe is to break down the basil to get as much flavor as possible out of it by acting as a sort of sandpaper. If you choose the leave the sugar out of it, that’s okay, the pepper will help to achieve the same result to a lesser extent.

**I have made this with peaches, nectarines, plums and sweet cherries when they are at the peak of their season. The pepper and basil both work well with these fruits and I highly recommend playing around with different flavor combinations with in-season fruits.

Nutrition

Vegan Avocado Ranch Dressing

How to make Vegan Avocado ranch dressing

How do I use Avocado Ranch Dressing?