With warmer weather just around the corner nothing pairs better with a cold beer than buffalo sauce. This buffalo sauce has all the flavour of your traditional buffalo sauce, but is vegan and oil free. Creamy, spicy, and tangy this sauce can go on virtually anything! My personal favourite combo have been this vegan buffalo sauce with mayo to dip fries in. I am also excited to test this sauce out with salads, mac n’ cheese, and so much more.Β
Besides being super flavourful and versatile this recipe is super easy to make. Just add garlic, a medjool date, chickpeas, tomato paste, hot sauce, vegan worcestershire, lemon juice, vegetable broth, salt, and black pepper to a blender and blend on high for 2-3 minutes or until well combined. This vegan buffalo sauce can store in the fridge for a week or in the freezer for 2-3 months.Β
The nice thing about this sauce is that it is thicker than most traditional buffalo sauces thanks to the addition of the chickpeas. If you want a runnier sauce just add more vegetable broth. Start by adding 1 Tbsp at a time until you get your desired consistency. Another thing you can customize to your liking is the spiciness! For this recipe I used 3 Tbsp of a mild hot sauce and 1 Tbsp of a super spicy hot sauce. If you want to add less hot sauce you can always substitute 1-2 Tbsp for vegetable broth. This recipe can be easily customized to your taste!
Vegan Buffalo Sauce
Equipment
- blender
Ingredients
- 3 cloves garlic
- 1 medjool date
- 1/2 cup chickpeas*
- 2 Tbsp tomato paste
- 4 Tbsp hot sauce*
- 1 Tbsp worcestershire*
- 1 tsp lemon juice
- 1/2 cup vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Add garlic, medjool date, chickpeas, tomato paste, hot sauce, worcestershire, lemon juice, vegetable broth, salt, and black pepper to blender.
- Blend on high until well combined, 2-3 minutes.
- Transfer to container. Can be stored in the fridge for 7 days or in the freezer for 2-3 months.
Notes
Nutrition
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