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–+ servings

Vegan Buffalo Chick'n Dip

An easy dip that makes a great appetizer, snack or side dish. Made with soy curls and some added veggies (cannellini beans and zucchini) this is sure to be a crowd pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer, Side Dish, Snack
Cuisine American
Servings 4 servings

Equipment

  • Blender

Ingredients
  

Dip

  • ½ large zucchini peeled and sliced (about 3.3 ounces/95g)
  • ½ cup (122g cannellni) beans, drained and rinsed
  • 1 ½ cups (60g) soy curls dry
  • ¼ cup (28g) vegan cheddar shreds
  • 1 tablespoon (5g) nutritional yeast
  • ½ teaspoon (2g) garlic powder
  • ¼ teaspoon (1g) paprika
  • ¾ cup + 1 ½ tablespoons (200ml) nondairy milk, unsweetened and unflavored
  • 3 tablespoons (49g) kite hill vegan cream cheese
  • ¼ cup (48g) kite hill vegan ranch
  • ¼ cup (60ml) buffalo sauce

Garnish

  • Buffalo sauce as much as desired
  • 2 tablespoons (24g) kite hill vegan ranch, plus 1 teaspoon (5g) water
  • 2 green onions chopped

Instructions
 

  • Preheat oven to 350°F (176°C).
  • Add the zucchini and cannellini beans to a pot, cover with water, and boil for 10 to 15 minutes in a small pot.
  • Meanwhile, rehydrate soy curls. Place in a medium bowl, cover with warm water and set aside for 10 minutes. When done drain excess water. Use clean hands to shred some of the larger soy curls by pulling apart. Then use a towel to squeeze out any excess water.
  • Once the veggies are done boiling drain any excess water. Place boiled veggies, vegan cheddar shreds, nutritional yeast, garlic powder, and paprika, and nondairy milk into a blender. Blend for 30 seconds to a minute until smooth.
  • In a small to medium oven safe baking dish add the soy curls, blended ingredients, vegan cream cheese, vegan ranch, and buffalo sauce. Mix together.
  • Bake for 25 minutes or until warmed through and top has turned a bit crispy.
  • Garnish top with buffalo sauce, vegan ranch, and green onions. Serve with favorite things for dipping and enjoy.

Video

Notes

  1. Vegan Cream Cheese & Ranch: Kite Hill- Kite Hill gram measurements are a bit odd so if using a different brand follow their gram measurements.
  2. Vegan Cheddar: Violife
  3. Buffalo Sauce: Frank’s Red Hot
  4. Nondairy Milk: Ripple
  5. My preferred blender: Ninja
  6. Lasts in the fridge about 3 days, don’t suggest freezing.
  7. Add as much buffalo sauce as you like and to your own preferences.
Keyword easy recipes, healthy recipes, super bowl recipe, valentine's day recipe, vegan buffalo chick'n dip
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