Vegan Buffalo Dip
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup water
  • 1 cup cashews
  • ½ cup nutritional yeast
  • ¾ cup hot sauce (I used Frank's Red Hot)
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ cup plain non-dairy yogurt (I make my own in the InstantPot or you can use store-bought)
  • 6 oz. firm tofu (drained and squeezed, or pressed if you are ambitious)
  • smoked paprika
Instructions
  1. Preheat over to 350 degrees.
  2. Add all ingredients, except smoked paprika, in blender and blend until smooth. If you don't have a high-powered blender, you may want to let the cashews soak for a couple hours, rinse and then use. You can also boil the cashews for 10 minutes, drain and then use.
  3. After blending, put in oven-safe pan, sprinkle with smoked paprika.
  4. Bake for 20 - 30 minutes, until it's lightly browned and has become somewhat solid when you wiggle it.
  5. Let cool for at least 10 minutes before eating (please don't burn your mouth in your hurry to taste it!)
  6. Leftovers should be good for about a week in the fridge.
Recipe by Veggie Craving at https://www.veggiecraving.com/vegan-buffalo-dip/