I used to always make fun of ranch dressing. What is it? Who made it up? Other dressings seem to have a clear, rooted purpose. Honey mustard– got it. Blue cheese– makes sense. Even Italian points you directly to its source. While, if I’m honest, Ranch does taste good, it always threw me for a loop and therefore was placed in the “meh” category of my brain. It’s probably also worth mentioning that we didn’t consume a lot of processed foods in my house growing up, so that may have something to do with me vilifying a bottled dressing (ha).
I digress. The flip side of this story is this: homemade ranch is not only possible, but delicious + healthier. Without buttermilk, additives or artificial flavors, you’re really just left with an herby, creamy dressing that we can all get on board with. And for another plot twist? Add some of your favorite buffalo/hot sauce (Frank’s, for me) to make it into the buffalo ranch of your dreams! (Assuming your dreams are food-centric like mine.)
I personally like to make a batch and keep half traditional, while making the rest buffalo style. Enjoy!
INGREDIENTS:
(makes about 1.5 cups)
1 cup avocado oil mayo (vegan or another is fine, too!)
1/3 cup unsweetened almond milk + 1 tbsp lemon juice (buttermilk replacement)
1/2 tsp white wine vinegar (or regular white)
1/4 cup finely chopped parsley
1-2 tbsp fresh chopped dill (or 1 tsp dried)
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
cracked black pepper
to make buffalo: 2-3 tbsp Frank’s Red Hot (or fav buffalo sauce)
RECIPE:
Mix the almond milk with the lemon juice and let sit for a few minutes, or until it visibly starts to curdle. Set aside.
Combine everything else into a bowl and mix together well. Slowly pour in the “buttermilk” while stirring, until you reach a desired consistency. Remember that it will thicken in the fridge a little. I usually end up using about half. You could always make it thinner if you’re using for a dressing vs. a dip.
*Important!* If you’re adding the buffalo sauce, I would personally do that part before the buttermilk, so you can see what the consistency is like before adding too much. The buffalo sauce will of course thin things out even more, so best to air on the side of caution and do that first so things done get *too thin*! I used about 2-3 tbsp of Frank’s, but add to your own taste.
Store in an air tight container in the fridge for up to 2 weeks.