Vegan Buffalo Sauce
Spicy, silky smooth, and super flavorful, once you make this homemade Vegan Buffalo Sauce you’ll never go back to store-bought again. It's a simple homemade solution to store-bought!
Servings 6 servings (about 1 cup)
Calories 80kcal
Ingredients
- ⅔ cup hot sauce such as Frank’s red hot sauce
- ¼ cup coconut oil
- 1 ½ tablespoons white vinegar
- ½ teaspoon vegan Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- Salt
Instructions
- Place all ingredients in a saucepan and heat until the sides bubble. Whisk well as it cooks. Remove from heat and set aside.⅔ cup hot sauce, ¼ cup coconut oil, 1 ½ tablespoons white vinegar, ½ teaspoon vegan Worcestershire sauce, ¼ teaspoon cayenne pepper, ¼ teaspoon garlic powder, Salt
Notes
- Remove from the fridge: Make sure to remove the sauce from the fridge well before you want to use it as the coconut oil may make the sauce harden. Allow the sauce to come to room temperature or microwave for a few seconds to liquify it.
- Unflavored coconut oil: If you’d rather not have any coconut flavor undertones, make sure to use unflavored coconut oil.
- Read labels carefully: Make sure the Worcestershire sauce you buy is vegan as traditional sauce typically has anchovies.
- Storing: Store leftovers in an airtight container in the refrigerator for up to 2 weeks. You can also freeze leftovers for up to 3 months in an airtight container.
Nutrition
Calories: 80kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 711mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 78IU | Vitamin C: 20mg | Calcium: 3mg | Iron: 0.2mg
