Finding egg-free buffalo sauce can be tricky. Restaurant and bottled versions typically sneak in egg or butter. This recipe gives you that classic tangy, spicy buffalo flavor using just Frank’s RedHot, avocado oil (or ghee), and a simple arrowroot slurry to create the perfect clingy consistency.
Whether you’re making traditional buffalo wings, roasted cauliflower, or my Vegan Lentil Meatballs, this sauce comes together in under 10 minutes and keeps in the fridge for easy weeknight meals—just reheat and whisk.
My husband uses a duck egg in his recipe because I can’t have chicken eggs, but I modified his fabulous recipe so it didn’t need eggs at all. He also omits the cayenne so I can tolerate it. Frank’s RedHot sauce provides enough zip for me along with the classic vinegar-forward buffalo base. But the great thing about this recipe is that you control the heat level and can add as much or as little as you want.
Ingredients You’ll Need to Make Egg-Free Buffalo Sauce
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- Frank’s RedHot Original – This is non-negotiable for authentic buffalo flavor. The vinegar base and pepper blend are what make buffalo sauce taste right.
- Cold-pressed avocado oil or ghee – Avocado oil keeps it dairy-free; ghee adds richness if you tolerate it
- Garlic powder and onion salt – Build flavor depth beyond just heat
- Cayenne pepper – Adjustable heat (omit or start low if you’re heat-sensitive)
- Black pepper – Subtle but important
- Arrowroot powder – Creates silky, grain-free thickness without gluten, dairy, or eggs
How to Make Egg-Free Buffalo Sauce
Step 1: Simmer the base. Whisk together Frank’s RedHot, oil (or ghee), garlic powder, onion salt, cayenne, and black pepper in a small saucepan and bring to a gentle simmer over medium heat.
Step 2: Make the arrowroot slurry. Whisk arrowroot powder into cold water in a small bowl until smooth.
Step 3: Thicken the sauce. Slowly pour the slurry into the simmering sauce while whisking constantly for 1 to 2 minutes over low heat. Remove from heat as soon as it reaches your desired consistency.
Step 4: Cool slightly before tossing. Let the sauce cool a few minutes before coating your wings, cauliflower, or lentil meatballs so it sticks better.
How to Use Egg-Free Buffalo Sauce
This egg-free buffalo sauce works on everything you’d use traditional buffalo sauce for:
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- Classic buffalo wings (baked or air-fried)
- Roasted cauliflower (toss florets in sauce after roasting)
- Vegan Lentil Meatballs (made with Dilliscious, ranch-style seasoning)
- Grilled chicken tenders
- Buffalo chicken dip (shred rotisserie chicken, mix with sauce and dairy-free cream cheese)
- Drizzle over loaded sweet potato fries
Frequently Asked Questions
Can I use a different hot sauce instead of Frank's?
What if I don’t have arrowroot powder?
Arrowroot powder is a root vegetable starch rather than a grain. It thickens quickly and easily to create a smoother, neutral-tasting result. It’s also often easier to digest for people with gut issues and stays stable when reheated, which is important if you’re meal-prepping. If necessary, you can use cornstarch, potato starch, or tapioca starch instead of arrowroot.
Can I make this ahead?
Why did my sauce get thin after it thickened?
My sauce separated in the fridge. Is it ruined?
Can I double this recipe?
Get in the Kitchen
This recipe embodies what I teach about household health systems: build infrastructure where health happens automatically. Keep a jar of this egg-free buffalo sauce in your fridge, stock quality hot sauce and avocado oil, and keep arrowroot powder ready in your pantry. Then when life gets busy—or when you want game day food that actually serves your body—you can turn simple chicken, cauliflower, or lentil meatballs into something satisfying in minutes.
That’s not restriction. That’s freedom. So, let’s get cooking.
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Easy Egg-Free Buffalo Sauce (Dairy-Free, Gluten-Free)
Ingredients
- 1 cup Frank’s RedHot Original
- 1/4 cup cold-pressed avocado oil, (or ghee for richer flavor)
- 1 teaspoon garlic powder
- 1 teaspoon onion salt
- 1/2 teaspoon cayenne, (adjust to taste)
- 1/4 teaspoon ground black pepper
- 1 tablespoon arrowroot powder
- 2 tablespoons cold water, (or more if needed for slurry consistency)
Instructions
- In a small saucepan, whisk together the hot sauce, oil or ghee, garlic powder, onion salt, cayenne, and black pepper. Bring to a gentle simmer (not full boil) over medium heat.
- In a small bowl, make a smooth slurry: whisk the arrowroot into the cold water until no lumps remain.
- Slowly pour the slurry into the simmering sauce while whisking constantly. Cook for 1 to 2 minutes on low heat until thickened to your liking (it should thicken quickly). Remove from heat as soon as it thickens so it doesn’t thin back out.
- Cool slightly before tossing with wings or lentil balls so it clings to the food better.
- If separation occurs later, just whisk vigorously before serving.