This Vegan Buffalo Sauce recipe is easy to make and so flavorful. Toss it over vegan chicken wings, use it as a dip, or add it to your favorite casserole – you can’t go wrong!
Love your recipes vegan? Try my Vegan Banana Bread Cookies!
This buffalo wing sauce is made with dairy free butter and only a handful of other ingredients. You’re going to love how easy it is to throw together!
Homemade buffalo sauce is great compared to store bought buffalo sauce vegan or not. It has no additives and very few ingredients which is much better for our bodies.
What makes this sauce recipe vegan? For this recipe we’ll use vegan butter and coconut aminos instead of Worcestershire to keep things 100% vegan.
There’s no reason to miss out on flavor and fun when living a plant based diet and this homemade vegan buffalo sauce is just like the traditional kind.
Vegan Buffalo Sauce – Ingredients
- Hot sauce
- Vegan butter
- White vinegar
- Coconut aminos (can sub vegan Worcestershire sauce)
- Cayenne pepper
- Garlic powder
- Sea salt
Vegan Buffalo Sauce – How to Make
First, combine the hot sauce, 1/2 cup vegan butter, vineagar, worcestershire sauce, cayenne pepper, and garlic powder into a pot over medium heat.
Next, bring the ingredients to a boil.
Once boiling, turn the heat down to a simmer, and simmer the mixture for 1-2 minutes.
Vegan buffalo chicken never tasted so good! Who says vegan recipes can’t be bomb. 🙂
This recipe calls coconut aminos. But you can substitute 1/2 teaspoon vegan worcestershire sauce if you prefer. I recommend this brand. Either option is great!
Melted vegan butter works great in this recipe and has the same flavor profile and texture as real butter.
This recipe is perfect for vegan buffalo wings, or vegan buffalo cauliflower bites. Both can be made in an air fryer or regular oven.
It’s quite a bit different than vegan bbq sauce. Buffalo sauce is more of a spicy sauce, where bbq sauce is more tangy.
This dairy free buffalo sauce will last in the fridge for up to 1 week.
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Vegan Buffalo Sauce Recipe
- Combine the hot sauce, butter, vinegar, coconut aminos, cayenne pepper, garlic powder and sea salt in a small sauce pan and stir to combine.
- Heat the mixture over medium high heat until it comes to a boil.
- Reduce the heat to a low simmer and simmer for 2 minutes while whisking.
- Store in a glass container for up to 2 weeks in the fridge.