It’s tangy, it’s flavourful and it’s actually SPICY! This vegan Buffalo sauce is made using only 6 ingredients and is ready in 5 minutes. Perfect for dunking and spreading on all the things.
This recipe was originally published in July 2020. It has been updated for content and photos.
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 buffalo sauce, adjust it to your taste, or try my sriracha mayo instead.
But if a spicy Buffalo sauce is what you’re looking for, you’ve found it! And its uses go far beyond just buffalo wing sauce.
Jump to:
What makes this version better?
This 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.
PLUS:
- It’s healthier than store-bought sauces, and also healthier than many homemade versions too! (No butter, no oil, just simple ingredients.)
- Contains healthy fat from raw cashews.
- Intentionally vegan and vegetarian friendly, but accidentally soy-free and gluten-free.
- A simple swap can make it nut-free if needed! (Check the variations section below.)
Ingredients
All you need to make this vegan buffalo sauce recipe is SIX ingredients.
- Hot sauce: I love Frank’s Red Hot, but you may use other hot sauces, including homemade. Hot sauce made using cayenne peppers is recommended.
- Broth: Choose a flavourful broth you enjoy. I like our homemade bouillon.
- Spices: I like garlic and onion powder. But feel free to add more flavours if you’d like such as black pepper, and/or cayenne powder, for an extra spicy kick.
- Vinegar: For added tang and flavour.
- Cashews: To thicken the buffalo sauce, and give it a creamy texture without using vegan butter, and to keep it oil-free.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Add everything to your blender.
Process until completely smooth.
Then transfer to a CLEAN and DRY glass jar or glass container with a lid and keep refrigerated until use.
How to use it
Use this vegan buffalo sauce in any way you’d use buffalo sauce.
- Try it on our vegan buffalo cauliflower wings OR these buffalo soy curls. (And don’t forget the vegan ranch dressing.)
- Use this dairy-free buffalo sauce to dip pizza crusts, or drizzle it all over your pizza.
- Try some in your next falafel wrap to spice things up.
- Dip raw veggies, or pour some over grilled or roasted vegetables.
- Spread it into sandwiches, wraps, or tacos.
- Dip french fries, vegan nuggets, or crispy tofu.
- Pour some into your vegan mac and cheese.
- Drizzle it over popcorn!
Substitutions + Variations
- Make it nut-free and swap the cashews with shelled raw pepitas or sunflower seeds with similar results. Make sure they do not have added salt.
- For lower sodium, use water instead of vegetable broth.
- For less spice replace 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.
Equipment
A powerful blender or food processor (affiliate links) is highly recommended for the best results and smoothest texture.
It eliminates the need to presoak your nuts or seeds and quickly processes them into a smooth consistency.
If you don't have a strong enough blender, make sure to soak your cashews first.
Storage Tips
Store your homemade Buffalo sauce in a CLEAN and dry glass jar or airtight container in your fridge for up to 10 days.
If you don’t think you’ll consume it on time, store some in the freezer using freezer-safe containers for up to 6 months.
Use smaller containers for easy, individual portions if you wish. Or freeze the sauce in an ice cube tray and then transfer the cubes to a sealed zip-top bag once frozen. This is a great way to always have some on hand.
Expert Tips
- If you don’t have a high-speed blender, soak your cashews in cool water overnight, or soak them in boiling hot water for 30 minutes. Then drain the cashews and use them 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 a nut milk bag.
More awesome spicy sauces and dips
If you tried this recipe, please let me know 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 YouTube to see more delicious food.
Buon appetito
Rosa
📖 Recipe
Equipment
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
Instructions
- Add everything to a high-speed blender and process until smooth and creamy.
- Transfer the sauce to a clean glass jar or lidded container and store it 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 soak them in boiling hot water for 30 minutes. Then drain the cashews and use them 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 a nut milk bag.
- Make it nut-free and swap the cashews with shelled raw pepitas or sunflower seeds with similar results. Make sure they do not have added salt.
- For lower sodium, use water instead of vegetable broth.
- For less spice replace 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.
Michelle says
We really enjoyed this buffalo sauce recipe. I was super lazy and used raw tahini (contains nothing but raw sesame seeds) instead of cashews, and water instead of broth, added all ingredients to a mason jar and shook vigorously. Came out great. Thanks for a wonderful recipe!
Rosa says
You’re welcome! Thrilled you enjoyed it. 🙂
Stephanie C says
Hi Rosa! I cannot THANK YOU enough for these AMAZING recipes. What a huge help all of your hard work and great food recipes have been to me personally. Now, I know that I can eat healthy and stick with it because I feel as though I’m treating myself with these delicious, fun, super healthy and wholesome recipes…..my son & husband loves them too and they are not plant based lol
Thank you! Thank you! Thank you!
Rosa says
You’re very welcome, Stephanie! I’m so happy you’re enjoying my recipes. Thanks so much for taking the time to leave a review. 🙂
Patsi Yarborough says
Doesn’t hot sauce have oil in it? I’m looking for something mild to give it the hot sauce flavor but without oil.
Rosa says
There is no oil in the recommended Frank’s hot sauce. Most hot sauces don’t contain oil, but just be sure to read the ingredients.
Sandrine Briganti says
Amazing recipe ! I didn’t want to make Buffalo sauce because of the butter and fat aspect and this sauce is incredible: spicy, tasty, vegan and guilt-free.
Rosa says
Thanks Sandrine! Thrilled you enjoyed it. 🙂
Lisa Self says
My husband asked me to go on a date after making this recipe for him so I would definitely say it great! Excellent flavor and texture!
Rosa says
Fantastic! So glad you both enjoyed it.
Kelly says
This sauce is delicious. I made this sauce for baked vegetables. It goes so well with Broccolini and Brussel sprouts. I had previously made this sauce and had left overs in the freezer. It was such a wonderful surprise when you forget how much you enjoyed it the first time. Freezing it didn’t change it at all.
Rosa says
So glad you enjoyed it, Kelly! Thanks for sharing. 🙂
Caroline S. says
This is my favorite of all Buffalo sauces and I’ve made it several times. I use 3/4 cup of Frank’s Hot Sauce, 1 cup of water, 3 Tbs. raw cashews, 2 Tbs. hemp hearts for a bit of protein, and 1/2 tsp. Worcestershire sauce. I freeze some in large ice cube trays.
Rosa says
So glad you’ve been enjoying it Caroline! Thanks so much for taking the time to leave a review. 🙂
Brittny says
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.
Rosa says
I haven’t tried canning this recipe yet so I can’t say for sure.
Didi says
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!!
Rosa says
Thrilled you found me Didi. Sounds perfect with tofu, thanks very much for sharing. 🙂
Eric L says
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).
Rosa says
Thanks for sharing your process, Eric! Thrilled you enjoyed it. 🙂