Vegan Buffalo Sauce [No Butter or Oil]

It’s tangy, it’s flavourful and it’s actually SPICY! This vegan Buffalo sauce is made using only 6 ingredients and is ready in 5 minutes. Perfect for dunking and spreading on all the things.

This recipe was originally published in July 2020. It has been updated for content and photos.

If you’ve been searching for a vegan Buffalo sauce without success, your search definitely ends here! This sauce is incredibly flavourful, and YES it’s ACTUALLY spicy!

If you want a mild buffalo sauce, adjust it to your taste, or try my sriracha mayo instead.

But if a spicy Buffalo sauce is what you’re looking for, you’ve found it! And its uses go far beyond just buffalo wing sauce.

Jump to:

• What makes this version better?
• Ingredients
• Instructions
• How to use it
• Substitutions + Variations
• Equipment
• Storage Tips
• Expert Tips
• More awesome spicy sauces and dips
• 📖 Recipe

What makes this version better?

This is not like other versions out there.

As I said, it’s actually spicy, incredibly tangy, and in my humble opinion, the BEST Buffalo sauce I’ve EVER tried.

PLUS:

• It’s healthier than store-bought sauces, and also healthier than many homemade versions too! (No butter, no oil, just simple ingredients.)
• Contains healthy fat from raw cashews.
• Intentionally vegan and vegetarian friendly, but accidentally soy-free and gluten-free.
• A simple swap can make it nut-free if needed! (Check the variations section below.)

Ingredients

All you need to make this vegan buffalo sauce recipe is SIX ingredients.

• Hot sauce: I love Frank’s Red Hot, but you may use other hot sauces, including homemade. Hot sauce made using cayenne peppers is recommended.
• Broth: Choose a flavourful broth you enjoy. I like our homemade bouillon.
• Spices: I like garlic and onion powder. But feel free to add more flavours if you’d like such as black pepper, and/or cayenne powder, for an extra spicy kick.
• Vinegar: For added tang and flavour.
• Cashews: To thicken the buffalo sauce, and give it a creamy texture without using vegan butter, and to keep it oil-free.

Instructions

(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

Then transfer to a CLEAN and DRY glass jar or glass container with a lid and keep refrigerated until use.

How to use it

Use this vegan buffalo sauce in any way you’d use buffalo sauce.

• Try it on our vegan buffalo cauliflower wings OR these buffalo soy curls. (And don’t forget the vegan ranch dressing.)
• Use this dairy-free buffalo sauce to dip pizza crusts, or drizzle it all over your pizza.
• Try some in your next falafel wrap to spice things up.
• Dip raw veggies, or pour some over grilled or roasted vegetables.
• Spread it into sandwiches, wraps, or tacos.
• Dip french fries, vegan nuggets, or crispy tofu.
• Pour some into your vegan mac and cheese.
• Drizzle it over popcorn!

Substitutions + Variations

• Make it nut-free and swap the cashews with shelled raw pepitas or sunflower seeds with similar results. Make sure they do not have added salt.
• For lower sodium, use water instead of vegetable broth.
• For less spice replace ¼ to ½ of the called-for hot sauce with broth or water.
• For less tang, use only 2 tablespoons of the vinegar or sub for apple cider vinegar instead.
• For a creamier/thicker sauce, use up to ⅔ cup of cashews or seeds.
• Make it a smoky hot sauce and add 1 teaspoon of smoked paprika.

Equipment

A powerful blender or food processor (affiliate links) is highly recommended for the best results and smoothest texture.

It eliminates the need to presoak your nuts or seeds and quickly processes them into a smooth consistency.

If you don’t have a strong enough blender, make sure to soak your cashews first.

Storage Tips

Store your homemade Buffalo sauce in a CLEAN and dry glass jar or airtight container in your fridge for up to 10 days.

If you don’t think you’ll consume it on time, store some in the freezer using freezer-safe containers for up to 6 months.

Use smaller containers for easy, individual portions if you wish. Or freeze the sauce in an ice cube tray and then transfer the cubes to a sealed zip-top bag once frozen. This is a great way to always have some on hand.

Expert Tips

• If you don’t have a high-speed blender, soak your cashews in cool water overnight, or soak them in boiling hot water for 30 minutes. Then drain the cashews and use them as directed. Soaking the cashews will soften them, making them easier to blend.
• If you’re still having trouble getting your sauce smooth, you may strain any loose cashew bits using a fine mesh strainer or a nut milk bag.

More awesome spicy sauces and dips

📖 Recipe