Need a spicy and tangy sauce to top your sandwiches, quinoa bowl, corn on the cob, pasta salad, or roasted cauliflower wings? This simple whole food plant-based buffalo sauce is not only easy to make in the blender, but a great substitution for the (not-so-whole-food-plant-based) buffalo sauce we grew up on. Try a buffalo chickpea wrap by mixing the creamy buffalo sauce into mashed chickpeas, and stuffing it into a whole wheat wrap with lettuce, tomato, and celery! Voila: A healthy spin on buffalo chicken wrap!
Prep Time: 15 minutes
1 tsp cayenne pepper
1 ½ tsp garlic powder
½ cup of distilled vinegar
½ tsp of sea salt
1 cup canned diced tomatoes
2 tsp maple syrup
1 tsp paprika
½ cup raw cashews, soaked in water until soft
Blend ingredients in blender until smooth
By Caroline DiNicola-Fawley
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