Description
This creamy vegan Buffalo sauce is made with cashews instead of butter — bold, tangy, and thick enough to coat everything. Ready in 5 minutes.
Ingredients
Scale
- 1 1/2 cups (354 ml) Frank's Original RedHot Sauce (see Notes)
- 1/2 cup (70 g) raw cashews
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon vegan Worcestershire sauce
- 1 teaspoon ground paprika
- 3/4 teaspoon garlic powder
- 4-8 tablespoons filtered water, for thinning (optional)
Instructions
- Add 1½ cups Frank’s RedHot, ½ cup raw cashews, 1½ tablespoons rice vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon ground paprika, and ¾ teaspoon garlic powder to a high-speed blender. If you have time, give everything a quick stir, cover, and let sit for 30 minutes to a few hours. This is optional, but it softens the cashews and lets the flavors meld. When you’re ready, blend on high speed for 1–2 minutes, until the sauce is completely smooth with no cashew pieces remaining. The sauce will be very thick.
- For a thinner consistency, stir in water, 1–2 tablespoons at a time until you reach your desired texture. The sauce thickens slightly when refrigerated, so you may want it slightly thinner than you think. Transfer to an airtight container and refrigerate for up to 3 weeks, or freeze for up to 3 months.
Notes
Frank’s Original RedHot Sauce: This is not the ready-made wing sauce. Frank’s Original RedHot is what gives Buffalo sauce its authentic flavor. There’s really nothing else comparable so I don’t recommend substituting if you’re wanting that real Buffalo sauce flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 22
- Sugar: 0 g
- Sodium: 564 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
