Vegan Ginger-Lime Buffalo Sauce

Total time15 min

Prep time5 min

Cook time10 min

This zingy sauce gets its kick from a bold hit of hot sauce simmered with fresh ginger and garlic powder until fragrant and glossy. Bright lime juice and zest get whisked in right at the end, cutting through the heat with a citrusy punch that keeps every bite lively. A touch of honey rounds out the edges, balancing the spice into something smooth and deeply savory rather than just fiery. Simmered until slightly thickened, it clings beautifully to wings, cauliflower bites, or crispy tofu, and keeps well in the fridge for whenever a craving hits. It's an easy one to shake up and drizzle over just about anything that needs a spicy, tangy lift, and it's a solid pick for a plant-based kitchen.

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Ingredients

6 servings

4 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Earth Balance Vegan Buttery Sticks Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp fresh ginger, finely grated
½ cup hot sauce (such as frank's redhot)
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp garlic powder
¼ tsp kosher salt, or to taste

Instructions

1
Melt the butter in a small saucepan over medium-low heat until fully liquid and just beginning to foam.
2
Add the grated ginger and garlic powder and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — the ginger can brown quickly at this stage.

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