Use this Whole30 Buffalo Ranch recipe to make the perfect spicy ranch! Use this buffalo ranch on wraps, salads, sandwiches or as a dip.
Spice up your boring meals with this delicious dairy-free buffalo ranch
There are a lot of different things that helped me survive my first Whole30 and Whole30 buffalo ranch is definitely one of them. On the Whole30 its easy to get in the rut of eating the same things over and over again mostly because it is EASY!
So adding a fun and interesting sauce to your meals is a life saver.
I know my readers love buffalo AND they love ranch so it was a no brainer to throw them together in one sauce. I think its just a nice added bonus that this buffalo ranch is made with healthy, simple ingredients.
This delicious spicy ranch comes together in just a few minutes and with a few basic ingredients. Keep reading to see the exact method. I also share some tips and tricks for selecting Whole30 compliant ingredients.
You can enjoy this paleo buffalo ranch on everything
Don’t hate me, but I never really understood all the hype around Hidden Valley Ranch. I I always thought, “Do people really want to eat it on everything?” Then I made this Whole30 buffalo ranch.
Now I get it. I truly want to eat this stuff on everything.
It’s a shame that grain free pizza is not Whole30 compliant because these two would be a match made in “healthy-ish” heaven.
There are endless ways to eat this buffalo ranch. I like mixing it into some simple shredded chicken that I make in the instant pot.
Another great way to eat this spicy ranch is with baked sweet potato wedges for breakfast or on a sweet potato bun breakfast sandwich.
What kitchen tools will you need to make this Whole30 ranch dressing?
You will need measuring spoons and a liquid measuring cup to measure your ingredients.
The most important piece of kitchen equipment that you need to make this Whole30 buffalo ranch is a food processor . If you want to use a blender that will work too.
I also like to store this Whole30 ranch in one of these handy little squeeze bottles or in a little half-pint jar.
What ingredients will you need to make this dairy-free buffalo ranch?
The ingredients you need to make this buffalo ranch are a room temperture egg, hot sauce, full fat coconut milk, lemon juice, light olive oil and a few spices.
When selecting a hot sauce, if you need it to be Whole30 compliant, my favorite, and the one I used for this recipe, is Frank’s Red Hot.
To ensure that you get a thick and drippy ranch use a full fat coconut milk. The cream will rise to the top of the can so make sure you mix it thoroughly before measuring out enough for this recipe.
Be sure to use a light oil for this buffalo ranch recipe. The flavor of extra virgin olive oil will overpower the other ingredients.
How do you make buffalo ranch?
To make this easy, healthy and delicious Whole30 buffalo ranch crack your room temperature egg into a food processor or blending. Add the hot sauce, lemon juice, coconut milk, salt, pepper, onion and garlic powder and process or blend on low to combine.
With the processor or blender running on low slowly stream in the light olive oil. Stop the food processor, remove the blade and pour in the dill and parsley.
Then, gently mix the parsley and dill into the sauce with a spatula.
Pour the Whole30 buffalo ranch in an airtight container and place in the fridge. The sauce will thicken up a bit in the fridge.
How should I store this spicy ranch dressing?
Once prepared, transfer this homemade ranch dressing to an airtight container like a mason jar. Store in the refrigerator for up to two weeks!
Check out these other Homemade Sauces!
- Homemade Spicy Mayo
- Healthy Caesar Dressing
- Carolina Gold BBQ Sauce
- Homemade Ranch Dressing
- Avocado Ranch Dressing
To get the full recipe please scroll down below. If you make this recipe please let me know on Instagram or in the comments section!!
- 1 egg – room temperature
- 1/4 cup hot sauce
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup full fat coconut milk
- 1 cup extra light olive oil (can use avocado oil too)
- 2 tbsp dried parsley
- 1 tsp dried dill
- Place egg, hot sauce, lemon juice, coconut milk, salt, pepper, garlic powder and onion powder in a blender or food processor
- Blend until fully combined
- With the blender or food processor running slowly pour in the oil in a steady stream – increase the speed as you add the oil
- Blend until a smooth thick sauce remains
- Mix in the dried herbs with a spatula
- Pour into an airtight container and store in the fridge