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Overhead zoomed in photo of a bowl of Taco Bell avocado ranch sauce topped with sliced jalapenos and scallions

Taco Bell Avocado Ranch Sauce (Vegan)

Brittany Roche
Make your own Taco Bell Avocado Ranch Sauce at home! This easy vegan copycat recipe for avocado ranch dressing is perfect for drizzling on tacos, nachos, burgers, fries, pizza, your whole life! It’s a delicious sauce made lighter and healthier by using silken tofu to replace the sour cream, but you won’t miss a bit of flavor!
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course Sauces
Cuisine American
Calories 90 kcal

Ingredients
  

  • 1 medium avocado
  • 4 oz. silken tofu
  • 1/4 cup unsweetened plain plant milk
  • 1/4 - 1/2 small jalapeno seeded and chopped (add more or less depending on how spicy you like it)
  • 2-3 large cloves garlic
  • 1 1/2 Tbsp lemon juice
  • 1/2 Tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions
 

  • Add everything to a small food processor or blender and blend until smooth and creamy.
  • Use this ranch sauce as a dip with veggies or tortilla chips. It also makes the perfect veggie burger sauce or taco drizzle!

Notes

How to Store Leftover Avocado Ranch

  • Store this avocado ranch sauce recipe in an airtight container in the fridge for 3-5 days. 
  • When stored properly, it should stay green for at least 3 days and start to slowly oxidize after that. To help with oxidation, you can add an extra squeeze of lemon or lime juice to the top of the sauce before you cover and refrigerate. Either pour it out or mix it in before serving.
  • We do not recommend freezing this sauce because silken tofu does not hold up well to freezing. It turns into a weird cottage cheese type texture when defrosted.

How to Customize / Substitution Options

For the silken tofu: Soft and silken tofu can be used interchangeably in most recipes. You can also replace this with vegan sour cream from a brand like Tofutti, Forager, or Kite Hill. In this case, you may not need the salt / extra apple cider vinegar. Taste first to be sure. Vegan yogurt or vegan Greek yogurt are other good options, but I'd taste before adding the vinegar / salt here too. And make sure you use something plain / unsweetened.
For the plant milk: You may be able to sub with half silken tofu + half water. Using just water is an option but may lead to a less creamy result.
Pepper Options: Get creative and use your favorite green peppers here! Serrano peppers, shishito peppers, poblanos. Even or green bell peppers would work for a non-spicy version. You could also sub fresh herbs like parsley for a different vibe.
For the fresh garlic: Use 1 tsp of jarred minced garlic for each garlic clove the recipe calls for. If you are using garlic powder, use 1/8 of a teaspoon per clove of garlic. If you don’t like garlic, you can try subbing green onions, chopped white or yellow onions.
For the lemon juice: Lime juice is an easy switch here to make more of an avocado lime ranch dressing like you find at Chick-Fil-A.
For the ACV: Sub white wine vinegar, rice vinegar, rice wine vinegar, or white vinegar for the ACV.

Nutrition

Serving: 1/6 the recipeCalories: 90kcalCarbohydrates: 6gProtein: 4gFat: 6gPolyunsaturated Fat: 5gSodium: 412mgFiber: 2gSugar: 3g
Keyword avocado ranch, avocado ranch dressing recipe, avocado ranch dressing vegan, dairy free avocado ranch dressing, light avocado ranch dressing, taco bell avocado ranch sauce recipe, vegan avocado ranch dressing
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