Vegan Buffalo Sauce

Vegan buffalo sauce made with olive oil instead of butter is delightfully rich and versatile. Elevate your plant-based dishes like vegan buffalo wings, vegan mac and cheese, vegan fritters or tacos with this deliciously spicy condiment, perfect for an extra burst of flavor.

Course Condiment, Sauce

Cuisine American

Cook Time 10

Total Time 10

Servings servings

Calories 175kcal

Author Elena Szeliga

Cost $3

Equipment

Ingredients

1/2 cup olive oil
1/2 cup hot sauce see notes
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp soy sauce
1 tsp garlic powder
1 tsp smoked paprika
1 tsp salt

Instructions

Heat the olive oil in a saucepan over medium heat and add the hot sauce. Start stirring and add the rest of the ingredients. Cook, stirring constantly, until mixed in, for about 5 minutes.

Video

Notes

1. I recommend using Frank's RedHot for this recipe. Other options are Cholula Hot Sauce, T apatio and Texas Pete.

2. Refrigerate the sauce in the airtight container or jar for up to 1 month. Beware, that the sauce can stain plastic containers, so I would recommend using glass jars like Weck's jars for storage.

3. You can freeze it for up to 3 months, possibly longer. One thing to mention is that after thawing it overnight in the fridge, you might need to reheat the sauce and stir it if it got separated.

4. Serve the sauce with vegan buffalo wings, vegan mac and cheese, vegan tacos, vegan zucchini corn fritters, potato pancakes, buffalo chickpea pizza or wraps. You can add it to vegan ricotta for an extra spicy kick, as well as to vegan queso, hummus, other vegan dips and salad dressings. Use it for French fries or potato wedges, with chips or crackers, add it to sandwiches, sliders or even popcorn.

Nutrition