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.
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.