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!
Servings: 10 Ounces
Calories: 64kcal
Equipment
Ingredients
- 1 Cup Red's Hot Sauce use ⅔ cup for a mild buffalo sauce
- ¼ Cup Cashew Butter
- 2 Tablespoons Avocado Oil
- ½ Teaspoon Garlic Salt
- ½ Teaspoon Paprika
Instructions
- Add all ingredients into the blender.1 Cup Red's Hot Sauce, ¼ Cup Cashew Butter, 2 Tablespoons Avocado Oil, ½ Teaspoon Garlic Salt, ½ 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.
Notes
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.
To make a more mild buffalo sauce, use less Red's hot sauce. I recommend starting with ⅔ cup instead of 1 cup and the add slightly more to taste.
Making your own creamy cashew butter really takes this sauce to the next level! (And makes it cheaper!)
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.
Nutrition
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