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Vegan Buffalo Sauce

Name: Vegan Buffalo Sauce
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup cayenne pepper hot sauce ((like Franks brand)); ½ cup water; ¼ cup raw cashews ((see note)); 1 tablespoon maple syrup; 2 teaspoons white vinegar; 2 teaspoons tamari or soy sauce; 1 teaspoon lemon juice; ½ teaspoon garlic powder; ¾ teaspoon smoked paprika (, optional for smoky flavor)

By Sophia DeSantis, Reviewed by Anjali Shah on May 9, 2025

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Everyone who tries my Vegan Buffalo Sauce asks for the recipe, and I bet you will too! You wouldn’t even know that it’s not made with butter like the original version. The contrast of the hot sauce, acidity from lemon juice, and smokiness from the paprika is perfectly balanced and ready in just 5 minutes.

Spoon dripping with buffalo sauce coming out of a filled jar

Any time I make my easy vegan buffalo cauliflower wings, I grab my own little bowl of buffalo sauce first because my boys know I’m not sharing that part. Ha! This sauce lives on our table, it’s just waiting to be drizzled on something. We always eat it with this loaded veggie nachos too. Oh.. my, so good!

Table of Contents hide

👩🏽‍🍳 Why I Love This Recipe

🍽 Serving Suggestions

🧊 Storage Directions

❓Recipe FAQs

🥣 More Healthy Sauce Recipes!

📋 Recipe Card

Once I make a batch of this vegan buffalo sauce, it goes straight into the fridge and lasts for weeks. I end up putting it on everything, sandwiches, wraps, tacos, burgers, even pizza slices that needed a little something. Trust me, once you try it, you’ll start finding excuses to use it too.

👩🏽‍🍳 Why I Love This Recipe

The great thing about sauces is that they can be adjusted to your palate. Some of my friends are all about the heat, and others need it toned down a bit, this buffalo sauce has a nice little kick, which I personally love. But if you want it less hot and more on the sweet side, you can easily adjust it by adding more maple syrup. 😉

To make this super easy vegan buffalo sauce, I just toss everything into the blender and let it run for about 5 minutes until it’s nice and smooth. Then I pour it into a jar and pop it in the fridge. If you want it extra rich, you can swap the cashews and water for a bit of vegan butter, it gives it that classic buttery vibe. Yum!

There’s always an element of surprise on people’s faces when I tell them that my buffalo sauce is made with cashew nuts and not butter. Ha! What really gets them is that almost everyone ends up preferring my version because the cashews give the sauce a creamier texture. Yes, that’s right! Give my 5-minute vegan buffalo sauce a try and let me know what you think. Vegan butter or cashews? You decide!

🥘 Ingredients

Here’s everything I toss into the blender to make this awesome vegan buffalo sauce. It’s quick, healthy, and chances are you already have most of it in your kitchen.

Hot sauce: I use my favorite hot sauce as the base because it has the heat and sets the flavor for the whole sauce. You can use any kind you like.

Cashews: Cashews are what make this sauce super creamy without needing butter. I soak them first so they blend up nice and smooth.

Water: A little water for everything blend together and to achieve the perfect pourable texture.

Maple syrup: I add maple syrup to balance out the spice with just a touch of sweetness.

Soy sauce, lemon juice, and white vinegar: These three add the tangy and savory kick that makes buffalo sauce so good.

Smoked paprika and garlic powder: I toss in a bit of paprika and garlic powder for that smoky and garlicky flavor I love.

🔪 How To Make

Making this gluten-free and plant-based buffalo sauce is as easy as it gets. Just toss everything into the blender… well, I’ll walk you through it step by step with some easy photos below.

Blend the sauce: I toss all the ingredients into my blender and let it run until everything is super smooth and creamy. It only takes a few minutes and it’s ready to use right away.

Top view of blender with buffalo sauce inside.

Serve the sauce: I pour it into a jar and keep it in the fridge, but honestly, we end up using it on just about everything, wraps, tacos, sandwiches, you name it.

A glass jar with a spoon in it filled with buffalo sauce and dripping out of the jar.

💭 Expert Tips

My #1 Secret Tip for making this vegan buffalo sauce is to soak the cashews before blending. It makes a huge difference in how smooth and creamy the sauce turns out. I usually soak the cashews in hot water for about 20 to 30 minutes. If I’m in a hurry, even 15 minutes helps, but the longer they soak, the creamier the sauce gets. If you plan ahead, you can also soak them in cold water for a few hours or overnight.

Other Tips To Keep In Mind:

Use your favorite hot sauce: I always go with a hot sauce I already love, since that’s the main flavor. Some are spicier or tangier than others, so pick one that fits your taste.
Blend long enough: I let the blender run for a good 4 to 5 minutes to make sure the sauce is super smooth. If it’s still a little chunky, I scrape the sides and blend again.
Adjust the heat: If I want it less spicy, I add a little more maple syrup or a splash of extra milk or water. If I want it hotter, I toss in a dash more hot sauce.
Taste and tweak: I always taste it at the end and adjust the flavors if needed. A pinch of salt, an extra squeeze of lemon, or a splash more vinegar can really balance things out.

📖 Variations

Making this plant-based buffalo sauce using whatever you already have in your pantry is something you don’t always see on other recipe blogs. But you know I’ll always give you options I’ve actually tested myself.

Smoky Chipotle Twist: I swap out about 2 tablespoons of hot sauce for chipotle peppers in adobo. It adds a smoky depth and the right amount of heat.

Garlic Lovers Version: I double the garlic powder to 1 teaspoon or toss in 1 small clove of fresh garlic. It makes the sauce extra flavorful and bold, which my garlic fans love.

Buffalo Ranch Blend: I mix 3 tablespoons of this buffalo sauce with a half cup of my vegan ranch. It turns into a creamy and tangy dip that’s perfect for wings, veggies, or fries.

🍽 Serving Suggestions

Honestly, there’s nothing you can’t smother my delicious vegan buffalo sauce on! Here are some of my favorite recipes to use it on:

Chicken: Love chicken? If that’s a yes, then you’ll be pleasantly surprised with this healthy silken tofu version of the crispy chicken sandwich and these gluten-free chicken nuggets made with chickpeas. You can thank me later!

Pizzas: Sauces are made for dipping, and pizza is the perfect partner for it. This healthy and flavorful BBQ black bean pizza is a showstopper, and my family’s favorite veggie supreme pizza is perfect with a bit of hot buffalo sauce on top.

🧊 Storage Directions

Refrigeration: I store this vegan buffalo sauce in an airtight container, usually in a squeeze bottle so it’s easy to use. It keeps well in the fridge for up to a month, and I just give it a good shake before using in case it separates a bit.

Freezing: I don’t usually freeze it since the texture can change once it thaws.

❓Recipe FAQs

How spicy is this sauce?

It really depends on the hot sauce I use. Some are mild, some are extra spicy. I usually go with something in the middle, but if I’m serving it to the kids or someone who doesn’t love heat, I add a little more maple syrup to balance it out.

What can I use instead of cashews?

If I’m out of cashews or making it for someone with a nut allergy, I sometimes use soaked sunflower seeds or silken tofu instead. It still turns out nice and creamy, just with a slightly different taste. My kids actually like the tofu version better, which works out great for me, less soaking time, and no complaints at the table!

Can I use a different vinegar?

Yes, I’ve used apple cider vinegar and even rice vinegar when I didn’t have white vinegar. They both work, though the flavor changes slightly. It’s still tasty and gives the sauce a nice little tang I love.

Hand holding a crispy buffalo cauliflower taco with toppings

🥣 More Healthy Sauce Recipes!

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