Vegan Buffalo Sauce

modified from the original version which had water and no tofu

• 1 cup cayenne pepper hot sauce (like Franks brand)
• 1/4 cup water (or less depending on how thick you want it)
• ¼ cup raw cashews (see note!!!)
• 1 tablespoon maple syrup
• 2 teaspoons apple cider vinegar
• 2 teaspoons tamari or soy sauce
• 1 teaspoon lemon juice
• ½ teaspoon garlic powder
• ¾ teaspoon smoked paprika , optional for smoky flavor
• 1/4 cup of silken tofu optional - it make it a creamier consistency

2. Put everything into a blender and blend until nice and smooth.

3. Put on EVERYTHING! 

You can keep this sauce for up to one month in the refrigerator after making it. You’ll want to give it a good shake before using it in case anything has separated although it should be good.

NOTES

• Soak your cashews overnight if you don’t have a high speed blender. If you forget to soak your cashews, you could boil them for about 10 minutes. You can also grind the dry cashews into a fine powder with a coffee or spice grinder.
• For the butter version, simple substitute the cashews and water with ½ cup vegan butter. You can blend on high to help melt the butter, or make this in a saucepan instead and cook on the stove.
• This makes 1 1/2 cups sauce. Serving size is 2 tablespoons.