Creamy Buffalo Sauce
My son has been getting into all things buffalo sauce lately so I decided to make a mostly homemade one, one that is full of flavor and just the ingredients I want. This version is great for anything you’d normally use as a kind of dipping sauce: On potatoes, with cauliflower wings, vegan nuggets, etc. It’s quick and easy to make, the bright flavor develops even more over time, and it’s creamy without the vegan butter or oil that is in most buffalo sauces.
1 cup hot sauce (I used Frank’s RedHot)
½ cup water
¼ cup cashews, soaked for 30 minutes and drained
2 teaspoons vegan worcestershire sauce
2 teaspoons maple syrup
2 teaspoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Add everything into a blender and blend until smooth. Ideally, allow the flavors to meld for at least an hour in the refrigerator until serving. You can store this in the refrigerator in an airtight container.
My son has been getting into all things buffalo sauce lately so I decided to make a mostly homemade one, one that is full of flavor and just the ingredients I want. This version is great for anything you’d normally use as a kind of dipping sauce: On potatoes, with cauliflower wings, vegan nuggets, etc. It’s quick and easy to make, the bright flavor develops even more over time, and it’s creamy without the vegan butter or oil that is in most buffalo sauces.
1 cup hot sauce (I used Frank’s RedHot)
½ cup water
¼ cup cashews, soaked for 30 minutes and drained
2 teaspoons vegan worcestershire sauce
2 teaspoons maple syrup
2 teaspoons apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
Add everything into a blender and blend until smooth. Ideally, allow the flavors to meld for at least an hour in the refrigerator until serving. You can store this in the refrigerator in an airtight container.
Vegan, Recipe,Sauce, Buffalo, Buffalo Sauce, Appetizer, Spicy, Cashews, Hot Sauce