Vegan Maple Buffalo Sauce
Classic buffalo sauce gets its signature richness from butter, and this version proves you don't need dairy to nail that glossy, cling-to-everything consistency. Vegan butter is whisked in one tablespoon at a time so the sauce emulsifies properly, giving you that same velvety coating you'd expect from any great wing night. Frank's RedHot brings the heat and tang, while a splash of white vinegar and a touch of vegan Worcestershire add depth that makes this taste like way more than a two-ingredient shortcut. A pinch of cayenne is optional if you want to dial the fire up even further. The whole thing comes together in under ten minutes and makes eight servings, so it's just as practical for a big game-day spread as it is for a weeknight batch of cauliflower bites. Store any leftovers in a jar and you've got a ready-to-go sauce that works on everything from tofu to roasted veggies to sandwiches.
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Learn more →Ingredients
8 servings
- ½ cup frank's redhot original hot sauce
- 4 tbsp vegan butter
- 1 tsp white vinegar
- ½ tsp garlic powder
- ¼ tsp worcestershire sauce
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
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.
- 2
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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