This bold, tangy sauce comes together in one small saucepan, built on a base of classic hot sauce brightened with a splash of white vinegar and warmed through with garlic powder, onion powder, and smoked paprika. A pinch of salt and a touch of cayenne (if you like extra heat) round out the flavor, giving the sauce real depth without any fuss. Gentle heat and steady whisking turn everything glossy and smooth in just a few minutes, and it thickens slightly as it cools, so it's easy to drizzle or toss with whatever you're serving. It's a quick, flavor-packed staple that fits neatly into an anti-inflammatory kitchen, whether you're glazing roasted cauliflower, drizzling it over grain bowls, or using it as a dip. Keep a jar in the fridge and you'll always have a fast way to add heat and tang to a meal.
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Melt the vegan butter in a small saucepan over medium-low heat until fully liquid, about 1–2 minutes.
Add the hot sauce, white vinegar, garlic powder, onion powder, smoked paprika, salt, and cayenne, if using. Whisk to combine.
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