A Creamy Buffalo Sauce that's spicy with a hint of smoky and sweet. Made with entirely plant-based ingredients. 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.
½-⅔ cup chopped and seeded habanero pepper*(see note)
¼cupwhite miso paste (or more to taste)
½cup tahini (see note)
½teaspoongarlic powder
½teaspoononion powder
1teaspoonsmoked paprika
1teaspoonblack pepper
2cupwater
¼ cupapple cider vinegar
Instructions
Combine all the ingredient into a high speed blender. Start with less habaneros, and add more to desired heat. 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.
Notes
Use caution when chopping habaneros, avoid touching the seeds. Consider wearing gloves. Add more or less habaneros to the sauce depending on how spicy you want it to be. Feel free to add less and then work your way up. Any leftover habaneros can be chopped and stored in the freezer until next time you need them for a recipe.Choose a mild, creamy tahini, if possible. Some tahini brands have a very roasted or bitter taste. Otherwise start with less tahini and add more to taste if using a bitter or strong flavored tahini. Alternatively, double the habenaros and adjust seasoning to taste. I use the 365 Whole Foods brand of tahini.The sauce will last for about 5 days. Feel free to transfer to the freezer for longer storage, just thaw before use.