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Vegan Buffalo Sauce
This
Vegan Buffalo Sauce
is spicy, tangy, and creamy. Perfect for using as a
Buffalo Dip
or drizzling over a veggie burger. Thin it out and toss with tofu or cauliflower to make easy
Vegan Buffalo Wings
!
5
from 1 vote
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Prep Time
10
minutes
mins
Blend Time
2
minutes
mins
Total Time
12
minutes
mins
Course
Condiment
Cuisine
American
Servings
8
people
Calories
28
kcal
Equipment
Cuisinart 1-Quart Saucepan,...
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small pot
nutribullet Pro+ 1200 Watt ...
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high speed blender
Ingredients
US Customary
Metric
1x
2x
3x
½
cup
hot sauce
(I use Frank's Original Hot Sauce)
¼
cup
raw cashews
(unsalted)
¼
cup
water
1
teaspoon
granulated garlic
1
teaspoon
maple syrup
1
teaspoon
white wine vinegar
1
teaspoon
apple cider vinegar
Instructions
Add the cashews to a small pot with water and boil for 10 minutes. Drain and rinse.
Add the cashews and all of the other ingredients to a high-speed blender. Blend until smooth.
Serve right away and enjoy or store in an airtight container in the refrigerator for up to a week or the freezer for up to 3 months.
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Notes
For a thinner sauce (better for tossing with vegan "wings") add another ¼ cup water.
If you need to thicken the sauce you can return it to the small pot and heat over medium-high, stirring continuously for 3 to 5 minutes.
This sauce is very spicy! For a less spicy sauce, decrease the amount of hot sauce or increase the amount of cashews.
Nutrition
Serving:
2
tablespoons
Calories:
28
kcal
Carbohydrates:
2
g
Protein:
1
g
Fat:
2
g
Saturated Fat:
1
g
Sodium:
398
mg
Potassium:
53
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
24
IU
Vitamin C:
11
mg
Calcium:
1
mg
Iron:
1
mg
Keyword
buffalo tofu, spicy dipping sauce, vegan buffalo sauce, vegan hot sauce
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