Vegan Buffalo Sauce

4.50 from 2 votes

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!

Prep Time5

Total Time5

Course: 30 Minutes or Less, Sauce

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 23kcal

Author: Anjali Shah

Equipment

Regular Blender

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

US Customary - Metric

Instructions

Put all ingredients into a blender and blend until nice and smooth.
When done, store in an air tight container in the fridge.
Serve on everything!

Notes

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.
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.

Nutrition