If you love bold, tangy, just-spicy-enough flavors, this Vegan Buffalo Sauce is about to become a staple in your kitchen.
This sauce has all the classic buffalo vibes you expect-tangy, vinegary, and rich-without any dairy, thanks to plant-based butter. Bonus: it comes together in minutes and uses six simple pantry ingredients.
I love having a go-to sauce like this on hand because it instantly levels up everyday meals. Toss it with roasted veggies, drizzle it over grain bowls, mix it into plant-based dips, or use it as a plant-based chicken tenders or cauliflower coating. Once you make it, you'll start finding excuses to put it on everything.
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Ingredients
Traditional buffalo sauce relies heavily on butter for richness, and many recipes call for a full ½ cup. In testing this vegan version, I found that using just ¼ cup (4 tablespoons) of plant-based butter still delivered the same bold, satisfying flavor while keeping the sauce lighter and more balanced.
- Frank's RedHot: The tangy, spicy base that gives buffalo sauce its classic flavor.
- Plant-based butter: Adds richness and smoothness to balance the heat.
- White vinegar: Brightens the sauce and boosts that signature tang.
- Cayenne Pepper: Turns up the heat.
- Garlic powder: Adds savory, garlicky depth.
- Onion powder: Brings subtle sweetness and balance.
See recipe card for quantities.
Instructions
- Step 1: Melt the butter
Melt the plant-based butter over low heat in a small to medium pan, just until it's smooth and liquid. Keep the heat low so it doesn't brown
- Whisk in the flavors
Turn off the heat, then whisk in the RedHot, spices, and vinegar until everything is fully combined. You'll notice the sauce becomes glossy and smooth.
- Step 3: Store and enjoy
Pour the sauce into a glass jar or container. It's ready to use right away, or you can chill it for later-just warm gently before serving if it firms up.
Variations
Spicy - you can make this sauce spicier by increasing the amount of Frank's RedHot and/or increasing the cayenne pepper. Same goes if you want to make this less spicy, you can use less Frank's RedHot sauce and less cayenne pepper.
How to Use Vegan Buffalo Sauce
This sauce is incredibly flexible. A few favorite ways to use it:
- Mix into vegan ranch or hummus for a spicy dip
- Toss with roasted or air-fried cauliflower for classic buffalo cauliflower
- Brush onto baked or grilled tofu
- Stir into chickpeas for a spicy protein boost
- Drizzle over grain bowls with greens and roasted veggies
- Use it to make a vegan buffalo "chicken" dip
Equipment
You'll need a small to medium pan to melt the butter, a whisk to mix everything together, and a container-like a mason jar-to store your sauce and keep it ready for all your buffalo cravings.
Storage
Store leftover vegan buffalo sauce in an airtight container in the refrigerator for up to 5-7 days. A glass container, like a mason jar, works best. It's a good reminder that so many things-pickles, olives, and condiments-come in glass jars that can be washed and reused.
Since this sauce contains plant-based butter, it will solidify when chilled. Reheat gently over low heat, stirring, until smooth and pourable.
FAQ
I had to add this to the FAQ because it's something I actually Googled years ago myself-and yes, it is! While I'm biased and really hope you try this homemade version, Frank's Buffalo Sauce is a great vegan option if you want a shortcut. Primal Kitchen also makes a plant-based buffalo sauce that works well too.
Related
Looking for other recipes like this? Try these:
Vegan Buffalo Sauce
Ingredients
- 1 cup Frank's RedHot
- ¼ cup Plant-based Butter
- 1 tablespoon White vinegar
- ½ teaspoon Garlic powder
- ½ teaspoon Onion powder
- ¼ teaspoon Cayenne pepper
Instructions
- Melt the butter over low heat. Keep the heat low so it doesn't brown.
- Turn off the heat, then whisk in the RedHot, spices, and vinegar until fully combined. You'll notice the sauce becomes glossy and smooth.
- Transfer the sauce into a glass jar or container. It's ready to use right away, or you can chill it for later-just warm gently before serving if it firms up.
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