Buffalo Hot Sauce + 2 Super Bowl recipes
A homemade buffalo hot sauce that is vegan, nutrient-dense, and starts with whole foods. Rather than oil, raw cashews provide that crucial fat (while staying whole-food-based), creating a creamy texture that also helps to balance the heat. Red miso and Dijon mustard contribute umami and depth as well as a probiotic-boost, instead of the typical worcestershire sauce. A variety of spices give a smoky heat to the sauce.
Highlights of this buffalo hot sauce:
- Raw cashews. A whole-food alternative to using oil, which is common in buffalo hot sauce. They provide that desired rich mouthfeel, while also adding healthy fats and a variety of nutrients like magnesium, B vitamins, manganese, and copper.
- Red miso paste. This traditional, fermented soybean paste provides a deep, umami flavor and probiotics to help aid a healthy gut microbiome. Make sure to buy organic to avoid GMO soy.
- Spices. Spices have high concentrations of phytochemicals and bioactive compounds (shown by the different colors). These compounds have a variety of known medicinal properties that have been traditionally used for thousands of years as well as backed by scientific literature.
Since it’s the week of the Super Bowl, let’s use this Buffalo Hot Sauce in two common recipes. First, a take on the buffalo chicken wing, sans chicken. These buffalo cauliflower bites are an easy way to bring a vegetable, but to spice it up a little (literally). The cauliflower florets are tossed in the Buffalo Hot Sauce and then either dehydrated or baked on a low temperature.
The result? An easy poppable snack that is full super flavorful, yet providing all those cruciferous vegetable benefits.
Next up: 7-layer dip.
A 7-layer dip can obviously be made with whatever 7 layers you want. Here I have:
- homemade “refried” beans
- Buffalo hot sauce
- cashew sour cream
- toppings: lettuce, olives, onions, jalapeños, cilantro
The hot sauce is the perfect swap for salsa or tomatoes which is typical in 7-layer dip. It is so delicious and satisfying, you don’t even miss the cheese.
How easy it is to make:
A vegan, nutrient-dense homemade buffalo hot sauce. Raw cashews provide that crucial fat (while staying whole-food-based), red miso and Dijon mustard contribute umami and depth as well as a probiotic-boost. Use this as a base to experiment with and create something truly your own.
- Raw cashews, soaked until softened, 20-30 minutes, and drained
- Sun-dried tomatoes, soaked 15-20 minutes to soften, to taste
- Red bell pepper, chopped
- Raw apple cider vinegar
- Miso paste, organic a must, and preferably red
- Dijon mustard
- Spices of choice: smoked paprika, cayenne pepper, chipotle chili powder, onion powder, granulated garlic, ground turmeric
- Pinch sea salt
- Pitted date, optional
- Water, as needed
- Cauliflower florets, broken into desired size
- Layers of choice: “refried” beans, guacamole, buffalo sauce, cashew sour cream, lettuce, olives, jalapeños, cilantro, etc.
First off, know that all of these ingredients are to be used as desired. For the consistency of the sauce, use more vinegar and water is you want that it to be a thinner, vinegary sauce. Use more cashews if you want it to be more creamy and thick. Just a few sun-dried tomatoes will give just a hint of depth while more will create more of a spicy ketchup. A date will create more of a BBQ-esque sauce. But, for a more traditional buffalo sauce, go on the lesser side of cashews and tomatoes, and use more vinegar and water to create a thinner sauce.
Whatever you choose, add all ingredients besides the water to a high speed blender. I like to start with a handful of cashews, a few tomatoes, about 1 medium bell pepper, a few good splashes of vinegar, a spoonful of mustard and about a dime-size amount of miso.
Use as much of the smoked paprika, cayenne, and chili powder as desired depending on how spicy you like your sauce. Using more smoked paprika in comparison to the cayenne/chipotle chili will create a milder sauce, and vice versa. Add your desired ground onion, garlic, and turmeric. If unsure with any of the spices, start on the lesser amount and add more after blending and tasting if needed. Lastly, the salt and a splash of water to help start the blending.
Blend on high, slowly streaming in water until you reach desired thickness and it becomes very creamy. Use less water to make a dip or more water to make a thinner sauce.
Taste. Assess the thickness and level of spices and flavor. Adjust with more of any of the ingredients as you’d like - cashews for creaminess and thickness, Dijon or miso for an umami depth, spices for heat, or vinegar/water to thin out. Blend again on high.
Once the sauce is to your liking, use as you wish. Since it’s Super Bowl week, let’s make buffalo cauliflower bites and a 7-layer dip.
Toss cauliflower florets with just enough sauce to evenly coat. Dehydrate at about 115*F for 4-8 hours depending on how soft or crispy you want them. Or, bake at 200-300*F for maybe 2-3 hours. Toss the cauliflower again halfway through in sauce if you want a thicker coating.
Layer your ingredients, using the buffalo sauce in addition to or as a replacement of the salsa.
- Any or all of the spices can be replaced with fresh hot peppers.
- Store in the fridge up to a week.
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
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