This buffalo sauce comes together fast, whisked into a glossy, pourable finish that clings perfectly to wings, cauliflower bites, or a drizzle over pizza. Frank's-style hot sauce brings the tangy heat, while garlic powder, onion powder, and a touch of smoked paprika round out the flavor with real depth instead of one-note spice. A splash of white vinegar keeps things bright, and a pinch of cayenne is there if you want to push the heat further. The whole thing takes just a few minutes on the stovetop, whisked constantly so it turns silky and just barely steams without ever boiling. Once cooled, it thickens into a spoonable, jar-ready sauce that keeps well in the fridge for whenever a buffalo craving hits. It's an easy one to have on hand for a dairy free kitchen, no special equipment or skills required.
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Learn more →8 servings
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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