Smoky Buffalo Sauce

Does your brother eat an entire head of cauliflower wings soaked in buffalo sauce? Only mine then?

Some folks say you can’t have game day without wings—but around here, we say you can’t have wings without the sauce. Growing up, buffalo sauce was always the heart of tailgate snacks and Sunday suppers—zesty, tangy, and just the right amount of kick.

Now, we’re giving it a plant-based spin that dials up the flavor without all the oil, butter, or preservatives. This one’s so good, you’ll want to drizzle it on cauliflower bites, chickpea wraps, and even baked potatoes.

This sauce balances smoky paprika warmth, vinegar tang, and just a kiss of maple sweetness. It’s bold enough for any buffalo lover but gentle enough that you can still taste your food beneath the fire.

It’s also so low in calories that who can blame my brother for eating the entire head of cauliflower!

Nutritional Highlights

• Just 80mg per tablespoon versus 450–500mg in most bottled sauces—gentler on your heart and blood pressure.
• No butter, oil, or preservatives—just pure spice and tang from real ingredients.
• A touch of maple syrup replaces refined sugars or corn syrup found in commercial versions.

Cost Savings

• Costs about $0.85 per batch (around ¾ cup)—roughly 60% cheaper than store-bought.
• Just $0.07 per tablespoon versus $0.17 for commercial sauces.
• Save money and reduce waste—no plastic bottle or preservatives needed.

Pro Tip

For an extra creamy version, whisk in 1 tablespoon of cashew cream or tahini while it’s still warm. It’ll cling beautifully to cauliflower wings or baked tofu and adds a buttery texture without the dairy

🌻Final Thoughts

Homemade Buffalo sauce takes less time than heating the oven—and tastes like a love letter to Southern spice done the plant-based way. Whether you’re drizzling, dipping, or marinating, this one’s bound to become your new kitchen staple.

Smoky Buffalo Sauce

This smoky buffalo sauce is exactly what every plant-based eater needs to add to cauliflower wings, tofu bites, or mushroom fingers. It's hard to find one without oil or butter and you'll notice a slightly different texture but the tang is perfect and the guilt is zero!

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Prep Time 2 minutes mins

Cook Time 5 minutes mins

Total Time 7 minutes mins

Course: Side Dish

Cuisine: American

Calories: 5

Ingredients Method Notes

Ingredients

  

• ½ cup water
• ¼ cup white vinegar
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp salt
• ¼ tsp cayenne pepper
• 1 tsp maple syrup
• 1 tsp vegan Worcestershire

Method

 

1. In a small saucepan, whisk together water, vinegar, smoked paprika, garlic powder, salt, cayenne pepper, maple syrup, and vegan Worcestershire.
2. Bring to a gentle boil over medium heat. Reduce heat and let it simmer for 3–4 minutes, stirring occasionally, until flavors blend.
3. For extra heat, add a pinch more cayenne. For more tang, splash in a bit more vinegar.
4. Let cool, then pour into a glass jar. Refrigerate for up to two weeks. Shake before each use.

Notes

Optional: For an extra creamy version, whisk in 1 tablespoon of cashew cream or tahini while it’s still warm.