2tablespoonshot sauce(or more) - I used jalapeno hot sauce
Instructions
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.
Video
Notes
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.