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    Home » Recipes » Dips, Sauces & Spreads

    Vegan Buffalo Sauce [No Butter or Oil]

    Published: Jul 29, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.1K shares
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    It’s tangy, it’s flavourful and it’s actually SPICY! This vegan Buffalo sauce is made using only 6 ingredients and ready in 5 minutes! Perfect for dunking and spreading on all the things!

    glass jar filled with homemade hot sauce labeled buffalo sauce

    If you’ve been searching for a vegan Buffalo sauce without success, your search definitely ends here! This sauce is incredibly flavourful, and YES it’s ACTUALLY spicy!

    If you want a mild spice level, feel free to adjust to your tastes, or try my sriracha mayo instead.

    But if a spicy Buffalo sauce is what you’re looking for, you’ve found it!

    glass jar filled with vegan buffalo sauce that is spilling over the edges of the jar

    Wondering what you’ll use it for?

    This incredible sauce goes far beyond just Buffalo “wings”.

    Think drizzled on pizza, or used to dip the crusts. Try some on your next falafel wrap to spice things up, dunk raw veggies, spread it into sandwiches or wraps, pour some into your mac and cheese or drizzle it on your grilled veggies or even your popcorn!

    What’s makes this version better?

    This vegan Buffalo sauce is not like other versions out there.

    As I said, it’s actually spicy, incredibly tangy, and in my humble opinion, the BEST Buffalo sauce I’ve EVER tried.

    Some added bonuses?

    It’s definitely healthier than any store bought sauces, as often the case with homemade. But it’s also healthier than many homemade versions too!

    How?

    It’s oil free and butter free, keeping the fat content low. (You can make it even lower by subbing the cashews for sunflower seeds or pepitas if desired.) But I’d argue there’s a good amount of fat in here with only one third of a cup of raw cashews in the entire two cups worth of Buffalo sauce.

    Another added bonus: it just happens to be soy free and gluten free, making it suitable for anyone with a soy or gluten intolerance.

    Need it nut free? Just sub the cashews for sunflower seeds or pepitas.

    jar of hot sauce with spoonful of sauce on white dish beside the jar and cashews scattered around

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    It’s really simple to make your own vegan Buffalo sauce. Just gather your ingredients. (Only 6 required!)

    ingredients to make vegan buffalo sauce

    Then add everything to a high speed blender and process until smooth. (photos 1-2)

    That’s it!

    orange sauce in blender

    Then transfer to a CLEAN and DRY glass jar or glass container with lid and keep refrigerated until use.

    glass jar filled with orange hot sauce with bottle of Frank's RedHot in the background

    How long does it keep?

    You may keep your homemade Buffalo sauce refrigerated in a jar or sealed container for up to 10 days.

    Alternatively, if you don’t think you’ll consume it on time, store some in the freezer for up to 6 months.

    You may store in smaller containers for easy, individual portions if you wish. Or freeze in an ice cube tray and then transfer the cubes to a sealed zip top bag so you always have some on hand.

    Substitutions & Variations

    • Make it nut free by subbing the cashews with shelled raw pepitas or sunflower seeds. Make sure they do not have added salt.
    • For less sodium, use water instead of vegetable broth.
    • Make it less spicy by replacing ¼ to ½ of the called for hot sauce with broth or water.
    • For less tang, use only 2 tablespoons of the vinegar or sub for apple cider vinegar instead.
    • For a creamier/thicker sauce, use up to ⅔ cup of cashews or seeds.
    • Make it a smoky hot sauce and add 1 teaspoon of smoked paprika.

    Expert Tips

    • If you don’t have a high speed blender, soak your cashews in cool water overnight, or in boiling hot water for 30 minutes, then drain and use as directed. Soaking the cashews will soften them, making them easier to blend.
    • If you’re still having trouble getting your sauce smooth, you may strain any loose cashew bits using a fine mesh strainer or nut milk bag.

    More awesome spicy sauces and dips

    1. Healthy Jalapeno Popper Dip – This spicy goodness uses a cauliflower base for an incredibly healthy, but delicious dip.
    2. Vegan Sriracha Mayo – A creamy, luscious spread that is mildly spicy, and incredibly flavourful.
    3. Peanut Butter Hummus – This mildy spicy hummus features peanut butter over tahini, and is spiced like your favourite Thai peanut sauce!

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest, and Twitter to see more delicious food and get all the latest updates.

    Buon appetito

    Rosa

    📖 Recipe

    glass jar filled with homemade orange hot sauce labeled Buffalo sauce

    Vegan Buffalo Sauce [No butter or oil]

    It's tangy, it's flavourful and it's actually SPICY! This vegan Buffalo sauce is made using only 6 ingredients and ready in 5 minutes! Perfect for dunking and spreading on all the things!
    5 from 20 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes minutes
    Total Time: 5 minutes minutes
    Course: Dip, Sauce
    Cuisine: American
    Servings: 16 Servings (makes approx 2 cups)
    Calories: 16kcal
    Author: Rosa

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • 1 cup Frank's RedHot Original Hot Sauce or similiar cayenne based hot sauce
    • ½ cup low sodium vegetable broth
    • ⅓ cup raw cashews
    • ¼ cup white vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    Prevent your screen from going dark

    Instructions

    • Gather all your ingredients and add to a high speed blender. Process on high until smooth and creamy.
    • Transfer to a clean glass jar or lidded container and store in the refrigerator for up to 10 days.

    Notes

    If you don’t have a high speed blender, soak your cashews in cool water overnight, or in boiling hot water for 30 minutes, then drain and use as directed. Soaking the cashews will soften them, making them easier to blend.
    If you’re still having trouble getting your sauce smooth, you may strain any loose cashew bits using a fine mesh strainer or nut milk bag.
    Make it nut free by subbing the cashews with shelled raw pepitas or sunflower seeds. Make sure they do not have added salt.
    For less sodium, use water instead of vegetable broth.
    Make it less spicy by replacing ¼ to ½ of the called for hot sauce with broth or water.
    For less tang, use only 2 tablespoons of the vinegar or sub for apple cider vinegar instead.
    For a creamier/thicker sauce, use up to ⅔ cup of cashews or seeds.
    Make it a smoky hot sauce and add 1 teaspoon of smoked paprika.
    Store in a clean, glass jar or container in the refrigerator for up to 10 days, or freeze for up to 6 months.

    Nutrition

    Calories: 16kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 468mg | Potassium: 18mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.1K shares

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    1. Brittny

      September 25, 2022 at 1:08 pm

      I was wondering if you can this recipe? I am going to make this recipe and if my husband likes it I would like to be able to can it so it can be in the pantry instead of taking up room in the freezer. Thank you.

      Reply
      • Rosa

        September 26, 2022 at 9:32 am

        I haven’t tried canning this recipe yet so I can’t say for sure.

        Reply
    2. Didi

      June 18, 2022 at 8:43 pm

      5 stars
      This was so easy! I was disappointed when I couldn’t find an oil free buffalo sauce in the stores, and then found your recipe. This is definitely going to be my go to from now on! I used it on a baked tofu recipe I had and it was a definite win. Thank you!!

      Reply
      • Rosa

        June 20, 2022 at 10:02 am

        Thrilled you found me Didi. Sounds perfect with tofu, thanks very much for sharing. 🙂

        Reply
    3. Eric L

      June 08, 2022 at 5:29 pm

      5 stars
      Perfection!
      Spicy enough for me but not so spicy the kids couldn’t enjoy it.
      And much healthier than the other recipes I found calling for vegan butter.
      Thank you, Rosa!
      For those who wonder about sunflower seeds instead of cashews, I substituted and had no problem (soaking the seeds 10 min. in boiled water first, then draining).

      Reply
      • Rosa

        June 09, 2022 at 8:37 am

        Thanks for sharing your process, Eric! Thrilled you enjoyed it. 🙂

        Reply
    « Older Comments

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    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients and under 400 calories per serving with many gluten-free and oil-free options. Occasional cheat days included. 😉

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