Vegan Buffalo Sauce

5 from 7 votes

Indulge in the fiery tang of this vegan Buffalo sauce recipe. Perfect for dunking and dressing with a real spicy kick!

Cook Time3

Total Time3

Course: Appetizer, Sides, Snack

Cuisine: All, American

Servings: servings

Calories: 167kcal

110 g vegan butter
150 ml hot sauce I use Frank's Red Hot
1.5 tablespoon white wine vinegar
½ teaspoon vegan Worcestershire sauce I use Henderson's Relish or "Mushroom Ketchup"
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon fine sea salt

In a small saucepan, melt the vegan butter over low heat.
110 g vegan butter
Stir in the hot sauce, vinegar, vegan Worcestershire sauce, cayenne pepper, garlic powder, and salt.
150 ml hot sauce, 1.5 tablespoon white wine vinegar, ½ teaspoon vegan Worcestershire sauce, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, ¼ teaspoon fine sea salt
Simmer the mixture until the edges are just bubbling then remove from the heat.
Taste the sauce and adjust the seasoning if necessary. You can add more cayenne for extra heat or more vegan Worcestershire sauce for more tang.
Allow the sauce to cool slightly before using it to coat your favourite vegan wings or air fryer tofu nuggets.
If not using straight away, transfer the sauce to a jar, seal and store in the fridge. Reheat in a small saucepan or in the microwave.