Like my classic dairy-free ranch dressing, this Paleo Buffalo Ranch Dressing has turned into a bit of a staple around here. It’s creamy, rich and loaded with the flavors of classic Buffalo Chicken Wings, without the dairy or sketchy ingredients of most store-bought salad dressings.
At this point, we all know how I feel about Buffalo-style foods. After 30+ years in that city, it certainly left a mark on my heart, well, I suppose in this case, my palate. I’ve been in Southern California over 5 years now and I will ALWAYS have a large bottle of Frank’s Red Hot sauce in the fridge. Because when in doubt, make it Buffalo-style. I love a few dashes of that stuff on my scrambled eggs, on simple grilled meats and of course, on my Big F-in Salads.
This Paleo Buffalo Ranch Dressing adds the spicy flavor of classic Buffalo wings to classic ranch and it will add a kick to any boring salad, it’s a great dip for raw veggies, it’s perfect for roast potatoes or homemade french fries (your standard potato AND sweet potato) and I even love drizzling it over a big huge bowl of roasted veggies, like Brussel sprouts or broccoli.
Of course, if you are making some crispy Buffalo wings, (might I suggest Mark’s crispy grilled chicken wings) this Paleo Buffalo Ranch Dressing is the perfect compliment for even more flavor. I am not trying to tell you what to do, but definitely if you are making my Crispy Paleo Chicken Tenders, this Paleo Buffalo Ranch Dressing is an absolute must there, too.
Each week when I do a little light meal prep / batch cooking, I made a big double batch of my homemade Dairy-free Ranch Dressing and keep half of it aside to then make Buffalo-style. The level of spiciness can be adjusted to your liking, so if you decide that you want a little more heat, go with an extra glug, if you want it on the lighter side, go with less.
You know I am a HUGE fan of homemade dressings. It’s such an easy foods to make on your own plus it’s an incredible way to be mindful of what you are consuming. Most store-bought dressings are loaded with highly refined vegetable or seeds oils, excess sugar or other sweeteners, crazy weird preservatives, fillers or gums. There’s no need for it, salad dressing at home take a few moments to make and just a handful of ingredients. BOOM.
Ingredients
- ½ cup homemade mayo, or store-bought avocado oil mayo
- ¼ cup full fat organic coconut milk, the canned kind, not the beverage kind
- ¼ cup Frank's Red Hot Original Cayenne Pepper Sauce* - more or less to taste
- 1 tablespoon distilled vinegar, or apple cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley, or 1 tbs fresh
- 1 teaspoon dried chives, or 1tbs fresh
- 1 teaspoon dried dill, or 1 tbs fresh
- sea salt & black pepper, to taste
Instructions
- Add all the ingredients to a high speed blender. Process until smooth and creamy. Give it a taste and adjust seasonings, as needed, to your taste.
- Store in the refrigerator for up to 2 weeks.
Notes
