Buffalo Sauce (Vegan)
If you’re looking for a Vegan Buffalo Wing Sauce recipe that doesn’t split or separate, our non dairy Buffalo sauce actually stays together and won’t leave your vegan chicken wings swimming in a puddle of spicy oil.
Ingredients
- 1/3 cup cayenne pepper hot sauce see notes
- 2 ½ Tbsp vegan butter
- 1/2 tsp vegan worcestershire sauce
- 1/8 tsp granulated garlic
- 1/8 tsp salt
Instructions
- Combine all ingredients in a small pot over low heat.
- Stir consistently until the vegan butter is fully melted.
- Then, bring to a simmer while stirring with a rubber spatula.
- As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the spatula, and set aside for use.
Video
Notes
*We used Frank’s RedHot Sauce (Original)
- Do not overheat the butter while it’s melting or the sauce won’t come together correctly and won’t be as creamy. Keep the sauce at a low heat while you stir and have patience.
- If you’re having trouble getting the vegan butter to emulsify on the stove (or if you just want the sauce to be extra creamy), you can blend the prepared buffalo sauce for at least 60 seconds at a high speed in a blender or food processor, or using an immersion blender.
- The sauce will solidify in the fridge as the butter hardens. You'll need to heat the refrigerated sauce slightly, but don’t heat it too much or too fast or the emulsification may break. If your kitchen is particularly warm, you can also let it sit out at room temperature for a couple hours until ready to use it.
Nutrition
Serving: 1TbspCalories: 27kcalCarbohydrates: 0.3gProtein: 0.1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 334mgPotassium: 19mgFiber: 0.03gSugar: 0.2gVitamin A: 184IUVitamin C: 8mgCalcium: 1mgIron: 0.1mg
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