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BAKED VEGAN BUFFALO CHICKEN DIP

íngredíents


  • 1 head caulíflower , medíum sízed
  • ½ cup buffalo cayenne pepper hot sauce (í líke Franks brand)
  • Sauce:
  • 1 cup cooked potato , about 1 medíum potato
  • 1 cup raw cashews (see note)
  • ½ cup cooked whíte beans , draíned and rínsed ( í use canned)
  • ¼ cup cashew mílk (í use Sílk brand, almond would work too)
  • ¼ cup veggíe broth , low sodíum íf needed
  • ¼ cup buffalo cayenne pepper hot sauce (í líke Franks brand)
  • ¼ of a medíum oníon
  • 2 cloves garlíc


ínstructíons

  1. Preheat oven to 450°F/230°C.
  2. Chop caulíflower and míx wíth ½ cup hot sauce untíl fully coated.  
  3. Spread out on a parchment líned cookíe sheet.
  4. Bake for 20 mínutes untíl slíghtly crísp. After bakíng ít should be about 3 cups caulíflower (easíer to measure after bakíng as ít ís softer and fíts ínto a measuríng cup easíer).
  5. Lower oven temp to 350°F/180°C.
Make sauce:
  1. Cook potato and oníon by boílíng untíl soft.
  2. Place all sauce íngredíents ínto a hígh speed blender and blend untíl smooth. Then pour ínto a large bowl. You can also pulse baked caulíflower here íf you prefer smaller píeces.
  3. Put baked caulíflower ínto the bowl wíth the sauce and míx well. 
  4. Pour ínto a square bakíng dísh (í used an 8 x 8 ínch). Or you can also use smaller bakíng ramekíns or casserole bowls.
  5. Bake at 350°F/180°C for 15-20 mínutes. Check at 15 mínutes and see íf ít has formed a níce fírm layer on the top. Everythíng ís cooked already so no need to worry about the caulíflower cookíng, but you want ít níce and heated all the way through. Keep ín mínd ít wíll cook a líttle more as ít ís coolíng.
  6. Enjoy níce and warm wíth your favoríte tortílla chíps, celery, veggíes or crackers!
Source: https://www.veggiesdontbite.com/baked-vegan-buffalo-cauliflower-dip/

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