This spicy Buffalo Ranch Dressing combines creamy ranch dressing and hot sauce to give your salads and veggies a little kick.
If you like creamy ranch dressing and spicy buffalo sauce, you've come to the right place! This spicy creamy Buffalo Ranch Dressing will add a spicy kick to anything you pair with it.
It goes well with burritos, tacos, and French fries. It also makes a great dipping sauce for veggies.
You'll need to cool off after eating this spicy homemade sauce, so why not wash it down with a Cucumber Mango Smoothie.
❤️ Why You'll Love It
- It's creamy, tangy, and slightly spicy.
- It's made in minutes.
- It is an easy recipe with simple ingredients.
- Vegan mayo: Adds a creamy texture and sour flavor.
- Vegan sour cream: Adds a creamy texture and tangy flavor.
- Almond milk: I used almond milk, but you could use any dairy-free milk.
- Fresh parsley: Adds a bitter earthy note. You could also use dried parsley, which I used in my Hemp Ranch Dressing.
- Fresh chives: Adds an onion flavor.
- Fresh dill: Adds a citrus grassy flavor. You could also use dried dill, which I used in my Hemp Ranch Dressing, Ranch Kale Chips recipe, and Roasted Ranch Chickpeas recipe.
- Lemon juice: Balances flavors. Adds an acidic flavor. I prefer using freshly squeezed lemons instead of store-bought lemon juice.
- Hot sauce: I used jalapeño hot sauce, but you could use whatever your favorite is.
- Onion powder: Adds a strong onion flavor.
- Garlic powder: Adds a subtle garlic flavor.
- Paprika: Adds a smoky flavor.
- Salt and black pepper: Enhances flavor and adds flavor. I like to use sea salt.
To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
5 Secrets to Vegan Cooking
Free 5 Part Email Series to Elevate Your Vegan Cooking
We respect your privacy. Unsubscribe at any time.
Step 2: Next, add chopped fresh herbs and spices. Now you have Vegan Ranch Dressing.
Step 3: Add hot sauce. I used a jalapeño hot sauce, but you could use whatever your favorite is.
This buffalo ranch sauce recipe will last about a week in an airtight container in the fridge. If you don't think you'll use it up in time, adjust the amount of servings in the recipe to suit your needs.
The servings are highlighted in green. When you hover over the servings, you'll see a slider. Slide to your desired amount and the recipe will adjust to the amount of servings you want.
If you have kids that don't like spicy foods you could make half the recipe without hot sauce.
Another spicy ranch dressing is my Vegan Ranch Dressing with Chipotle.
- With veggies
- On your favorite salad
- Veggie burger
- On a buffalo sandwich for even more spice
- Baked Onion Rings
- On Vegan Nachos with Tofu
- With Vegetable Fritters
- In a Tofu Scramble and Black Bean Breakfast Burrito (pictured above)
- To thicken it, start with no almond milk, see how you like it, and then add a little bit at a time until you get the desired consistency.
- Mix the vegan mayo, vegan sour cream, and almond milk in a high-speed blender or Nutribullet instead of by hand. It is a lot faster than whisking all the lumps out.
- Start with a little hot sauce and taste it. You can always add more, but you cannot take it away. You may want more or less hot sauce than I've included. Normally, I like spicy foods. For this recipe, I only included just enough to give you a slight burn after you've had a mouthful.
👩🏻🍳 Recipe FAQs
This vegan Buffalo Ranch Dressing is made with vegan mayo, vegan sour cream, almond milk, fresh herbs, lemon juice, hot sauce, and spices.
If you tried this Buffalo Ranch Dressing Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
Make this salad dressing into a buffalo ranch dip by using less almond milk. It is sure to please a crowd!
Buffalo Ranch Dressing
- ½ cup vegan mayo
- ½ cup vegan sour cream
- ½ cup unsweetened plain almond milk
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- 1 teaspoon chopped dill
- 2 teaspoons lemon juice
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- Salt and pepper
- 2 tablespoons hot sauce (or more) - I used jalapeno hot sauce
- Put vegan mayo, vegan sour cream, and unsweetened plain almond milk in a Nutribullet or blender. Blend until smooth. Put in a jar or other container.
- Add parsley, chives, dill, lemon juice, onion powder, garlic powder, paprika, salt, and pepper. Mix well. Add hot sauce to taste and mix again. Refrigerate and serve.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.