This is a great sauce to use on buffalo tossed cauliflower, or as a garnish on vegan mac and cheese. Or you can just use it the ol’ fashioned way, on seitan chicken. Yummers.
Place the hot sauce, vegan butter or oil, vinegar, worcestershire sauce, paprika, cayenne pepper, garlic powder, and salt in a blender and mix until smooth.
Pour into a small saucepan and place over medium heat. Bring to a boil while constantly stirring with a whisk.
As soon as the liquid begins to bubble on the sides of the pot, remove from heat, and set aside.
Use right away with seitan wings, cauliflower, or use as a dip.
Notes
This sauce will keep in the fridge for about two weeks.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2014/01/16/vegan-buffalo-sauce-recipe/