This glossy, fiery buffalo sauce comes together in one saucepan, built on a base of Frank's RedHot for that classic tang and heat. Melted vegan butter gets whisked in a tablespoon at a time until the sauce turns silky and coats a spoon, while a touch of vinegar, garlic powder, and Worcestershire round out the flavor with real depth. A pinch of cayenne pushes the heat up if you want it, making the final kick fully customizable. It's ready in minutes and keeps well in a jar, perfect for tossing with wings, drizzling over roasted cauliflower, or stirring into a dip. This one is a solid pick for a dairy free kitchen, delivering all the tangy, buttery richness of classic buffalo sauce without any compromise on flavor.
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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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