Seed Oil Free Vegan Buffalo Sauce

Total time10 min

Prep time5 min

Cook time5 min

This bold, tangy sauce comes together in one small saucepan with classic buffalo staples: Frank's RedHot, a splash of white vinegar for brightness, and a warm blend of garlic powder, onion powder, smoked paprika, and a pinch of cayenne for heat. A gentle simmer and steady whisking bring everything together into a smooth, glossy sauce with just the right amount of cling, no boiling required. It thickens slightly as it cools, so you can drizzle it warm over wings and roasted veggies or jar it up for later. Since it's built from simple, pantry-friendly ingredients rather than any packaged buffalo sauce shortcuts, it's an easy one to keep on hand for a seed oil free kitchen. Smoky, spicy, and just a little vinegary — this is the kind of sauce you'll want to put on everything.

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Ingredients

8 servings

½ cup hot sauce (such as frank's redhot)
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4 tbsp vegan butter
1 tsp white vinegar
½ tsp garlic powder
¼ tsp onion powder
¼ tsp smoked paprika
¼ tsp salt
¼ tsp cayenne pepper (optional)

Instructions

1
Melt the vegan butter in a small saucepan over medium-low heat until fully liquid, about 1–2 minutes.
2
Add the hot sauce, white vinegar, garlic powder, onion powder, smoked paprika, salt, and cayenne, if using. Whisk to combine.

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