Step 1

Combine all ingredients in a blender, except for the water. In a high-speed blender, combine Frank’s RedHot, cashews, vinegar, Worcestershire sauce, garlic powder, and paprika. If you have a few hours to spare, give everything a quick stir, cover, and set aside. Though this is not necessary, soaking will allow the flavors to meld and the cashews to soften a bit.

Step 2

When you’re ready to make your sauce, blend on high until you have a thick and creamy Buffalo sauce with no cashew pieces remaining, about 1-2 minutes.

Step 3

Keep your sauce super thick or stir in filtered water 1-2 tablespoons at a time until you achieve your desired consistency. For a spicier sauce, stir in ⅛ to ¼ teaspoon of ground cayenne pepper, adding more as needed to achieve desired spice level.

Step 4

Store extra Buffalo sauce in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 3 months. You can find detailed freezing instructions in the blog post.