Buffalo cauliflower is a regular in our air fryer, and I got tired of choosing between heavy ranch and plain hot sauce on the side. Whisking hot sauce into Greek yogurt gave me the tang and heat I wanted, with protein built right in.
Buffalo Yogurt Sauce is spicy, bright, and ready in five minutes. Keep it thick for spooning alongside tandoori cauliflower; thin it with a splash of water and it becomes a pourable buffalo yogurt dressing for wraps and grain bowls like our paneer tikka quinoa bowl.
Cool things down with mint raita or cucumber raita on the same plate when serving guests who prefer milder food.
Why You’ll Love This Buffalo Yogurt Sauce
- Lighter than mayo-based buffalo ranch
- High-protein even with a smaller yogurt base
- Adjustable heat via hot sauce choice
- Vegetarian; vegan with plant yogurt
- Keeps 3 to 4 days in the fridge for meal prep
Ingredients
- ¼ cup Greek yogurt
- 1 tbsp hot sauce
- 1 tsp lemon juice
- ½ tsp paprika
- 1 tbsp water
- 1 tsp honey or maple syrup
- ½ tsp garlic powder
- Pinch salt
Vegan swap: Plant yogurt + maple syrup.
How to Make Buffalo Yogurt Sauce
Add Greek yogurt, hot sauce, lemon juice, paprika, water, honey, garlic powder, and salt to a small bowl. Whisk until smooth and orange, about 30 seconds. Let it rest 5 minutes so the flavors meld.
For dressing consistency, thin with cold water 1 teaspoon at a time until it drizzles easily.
Perfect For
- Air-fried buffalo cauliflower
- Paneer or tofu snack boards (great beside mixed veg cutlet)
- Spicy lunch wraps
- Spooned over grain bowls with roasted corn
Buffalo Yogurt Sauce
Ingredients
For the sauce
- 1/4 cup Greek yogurt or thick plain dahi chilled
- 1 tablespoon hot sauce such as Frank’s-style
- 1 teaspoon lemon juice
- 1/2 teaspoon paprika
- 1 tablespoon cold water
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon garlic powder
- fine salt pinch, to taste
Instructions
Whisk together
- Whisk yogurt with hot sauce, lemon juice, paprika, water, honey, garlic powder, and salt until smooth and orange, about 30 seconds.
- Rest 5 minutes so flavors meld. For a thinner buffalo yogurt dressing, add cold water 1 teaspoon at a time.
Notes
FAQs
Q1. Can I double the batch?
Yes. Scale all ingredients evenly. Store in an airtight container in the fridge for 3 to 4 days.
Q2. What if it’s too tangy?
Add a little more honey or maple syrup, or stir in an extra tablespoon of yogurt until balanced.
Q3. Is this vegan?
Yes with plant yogurt and maple syrup. Check that your hot sauce is honey-free if you need a strict vegan buffalo yogurt sauce.
Q4. How do I store leftovers?
Refrigerate in an airtight container for 3 to 4 days. Stir before serving; thin with water if needed.
Do you keep buffalo sauce thick for dipping or thin it for salads? Tell me your style in the comments.
Tag @petitepaprika when you make it.
