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Angled view of a jar of vegan buffalo sauce with some sauce on a spoon.
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Vegan Buffalo Sauce (with Cashew Butter!)

Tangy, spicy and delicious Vegan Buffalo Sauce made with only 5 all natural ingredients! Swap store-bought buffalo sauce for this easy sauce that takes minutes! Naturally gluten-free and dairy free!
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: American
Keyword: buffalo sauce, paleo buffalo sauce, vegan buffalo sauce, vegan sauce
Servings: 5 Ounces
Calories: 64kcal
Author: Elise Shivamber


  • Blender


  • ½ Cup Red Hot Sauce (use ⅓ cup for mild)
  • 2 Tablespoons Cashew Butter
  • 1 Tablespoon Avocado Oil
  • ¼ Teaspoon Garlic Salt
  • ¼ Teaspoon Paprika


  • Add all ingredients into the blender.
    ½ Cup Red Hot Sauce, 2 Tablespoons Cashew Butter, 1 Tablespoon Avocado Oil, ¼ Teaspoon Garlic Salt, ¼ Teaspoon Paprika
  • Blend until smooth.
  • Pour into an airtight jar or container and store in the fridge for up to two weeks. Or use immediately!
  • When storing in the fridge, the oil may separate. To use, stir to re-combine ingredients.


Store in an airtight jar or container with a lid. Keep in the fridge for up to two weeks. Oil may separate from the rest of the sauce. If so, give it a nice stir to re-combine.
Making your own creamy cashew butter really takes this sauce to the next level! (And makes it cheaper per serving!)
You can use raw, soaked cashew as a substitute for the raw cashew butter. When subbing for the raw cashew butter, use half of the amount needed of whole nuts. So, for this recipe requiring 2 tablespoons of cashew butter, it will require 4 tablespoons of raw, soaked cashews.


Serving: 2tablespoons | Calories: 64kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 853mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg