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–+ servings

Vegan Buffalo Sauce

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Prep Time 7 mins
Total Time 7 mins
Course Appetizer, Sauce, Vegan, Vegetarian
Servings 8
Calories 33 kcal

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

*Fresh cooked chickpeas recommended. If using chickpeas from a can rinse several times with cool water. 
*How many tablespoons of hot sauce well depend on how spicy the hot sauce is. For this recipe I used 3 Tbsp of a mild hot sauce and 1 Tbsp of a super spicy hot sauce. If the hot sauce you are using is super spicy, use 1-2 Tbsp and add 2-3 Tbsp of vegetable broth. 
*To make this recipe vegan use a vegan worcestershire sauce. 

Nutrition

Serving: 1gCalories: 33kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 429mgPotassium: 124mgFiber: 1gSugar: 3gVitamin A: 112IUVitamin C: 7mgCalcium: 14mgIron: 1mg
Keyword blog post, recipe, sauce, vegan, vegetarian
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