Creamy Buffalo Sauce
Looking to add a little heat to your meal? Look no further than this Creamy Buffalo Sauce. It’s spicy, creamy, with a hint of smoky and sweet. The star of the show is the habaneros, as they help make this sauce spicy, while the tahini adds a creamy texture.
Made with entirely plant-based ingredients, and less sodium than store-bought Buffalo Sauce. This Creamy Buffalo Sauce is made with miso paste for the salt replacement. Typical store bought buffalo sauce has about 300-400 mg of sodium per tablespoon, this recipe is about 1/3 of that! Coming in at about 111mg per tablespoon. Far less salty, but still exceptional flavor and taste.
Use this sauce as a dip for your favorite raw or cooked veggies, pour it over your favorite bean and grain bowls, and top your tacos with it. Uses for this buffalo sauce are endless and I am already starting to get a list of recipes together for it. Buffalo cauliflower, buffalo tofu, quinoa and chickpea bites with buffalo sauce, buffalo Mac n Cheese… so many ideas! Until then, enjoy coming up with your own uses for it!
A few notes before you get started:
HABANEROS: Use cation when preparing these, as the seeds can be very hot and leaving your fingers feeling a burning sensation (made this mistake one too many times). If you have extra habaneros, feel free to slice them up, put them in a reusable bag or container, and then put them in the freezer for the next time you need them! This has been my go-to habanero trick lately, as it makes it nice and easy for when I want to make this sauce in a pinch.
TAHINI: I have found that some tahini brands have a very different flavor profile (some are more bitter or more roasted than others) and this can make a difference in the end result of this recipe. I personally love the 365 Whole Foods brand of tahini, as it has a very smooth taste and texture. I have found the East Wind brand to have a very bold flavor (which isnt desirable in these sauces), and it’s quickly become my least favorite tahini. If you know your tahini has a very roasted or bitter flavor, feel free to just add tahini to taste- starting at about 1/2 of what the recipe calls for. If you find the tahini to still be over powering, I have found it helpful to add double the amount of habaneros and then just adjust the rest of the ingredients, to taste.
This batch is a double recipe, because that’s how I roll with my sauces! Make a big batch and stash it away in the freezer if you don’t plan to use it all.
Here’s for a single batch if you want to just test the recipe first to see if you like it.
⅓ cup roughly chopped, and seeded habanero pepper
2-3 tablespoons white miso paste (or to taste)
¼ cup tahini
¼ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon black pepper
1 cup water
2 tablespoons apple cider vinegar
Creamy Buffalo Sauce
- ⅔ cup chopped and seeded habanero pepper* (about 5) (see note)
- ⅓ cup white miso paste
- ½ cup tahini (see note)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 2 cup water
- ¼ cup apple cider vinegar
- Combine all the ingredient into a high speed blender. Blend until smooth and creamy. Add additional water, as desired for thinning.
- Pour the sauce into a small sauce pan. Cook the sauce on low heat for 5-10 minutes, stirring often.
- Transfer the sauce to a glass jar or container with a lid, and allow to cool. Store in the fridge.