This bold, tangy buffalo sauce comes together in one small saucepan, built on a base of Frank's RedHot for that classic vinegary heat. A splash of white vinegar and a hit of garlic powder round out the flavor, while melted vegan butter gets whisked in a tablespoon at a time until the sauce turns glossy and thick enough to coat the back of a spoon. A pinch of cayenne at the end lets you dial the heat up or down to your liking. It's ready in minutes and keeps beautifully in a jar in the fridge, perfect for tossing over wings, drizzling on pizza, or stirring into a dip. Since it's made without any added sugar, it's a solid choice for anyone watching added sugar intake without sacrificing that signature buffalo kick.
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Combine the hot sauce, white vinegar, garlic powder, and vegan Worcestershire sauce in a small saucepan over medium-low heat, stirring until the mixture is uniform and just beginning to steam, about 2 minutes.
Reduce the heat to low and add the vegan butter one tablespoon at a time, whisking constantly after each addition until fully melted and emulsified before adding the next. The finished sauce should be glossy and coat the back of a spoon.
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