Vegan Buffalo Sauce
This Vegan Buffalo Sauce is quick, easy, and full of flavor, and you can have it ready in just 10 minutes. It’s spicy, tangy, and buttery, made with hot sauce, vegan butter, and a few simple seasonings. I use it all the time for vegan buffalo wings, but it’s also great on roasted veggies, sandwiches, or anything that could use a little heat.
Servings: 8
Calories: 98kcal
Ingredients
- ½ cup vegan butter cold
- ⅔ cup hot pepper sauce such as Frank's RedHot
- 1½ tablespoons white vinegar
- ½ teaspoon vegan Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Add the vegan butter, hot sauce, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt to a saucepan.
- Place the saucepan over medium heat and cook, whisking constantly, until the butter melts and the ingredients are fully combined.
- As soon as small bubbles start forming along the sides of the pan, remove it from the heat and whisk until the sauce is smooth and glossy.
- Let the sauce cool slightly, then transfer it to a jar and use as needed.
Notes
- Leftovers keep well in an airtight container in the fridge for up to 1 week.
- You can also freeze it in a freezer-safe container for up to 2 months and thaw it overnight in the fridge.
- Reheat gently on the stovetop over low heat or in the microwave, stirring often until smooth.
Nutrition
Serving: 2tablespoons | Calories: 98kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Sodium: 709mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 58IU | Vitamin C: 15mg | Calcium: 2mg | Iron: 0.1mg
