This glossy, tangy buffalo sauce comes together fast on the stovetop, built on a base of classic hot sauce, a splash of vinegar, garlic powder, and a savory hit of Worcestershire for depth. A pinch of cayenne brings extra heat if you want it, and the whole mixture gets whisked into a silky, spoon-coating finish that clings beautifully to wings, cauliflower, or a drizzle over roasted veggies. It's simmered low and slow so the flavors meld without ever separating or turning greasy. Whether you use it right away or cool it and jar it for later, this one's a great pick for anyone keeping their kitchen seed oil free without sacrificing that punchy, classic buffalo 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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