Updated: Sep 2, 2020
This is one of our favorite dips or sauce that I've ever created!!
I love that it can be as spicy as you want by the hot sauce you select. We adore serving this over cauliflower, shredded soy curls, tofu, other veggies, plain, or just as a sauce on a plant-based burger!
You can serve this up at a party and no one would be able to tell its plant-based!
Also, this recipe is easy which who doesn't love.
Print the recipe here:
By: The Jaroudi Family
o 2 cups nondairy milk (Unsweetened/Unflavored)
o 1/2 cup white beans
o ½ cup raw cashews (Or sub for adding in another ½ cup of white beans!)
o 6 tbsp nutritional yeast
o 2 tbsp white miso
o 2 tbsp garlic powder
o 2 tbsp onion powder
o 2 tsp apple cider vinegar
o 2 tsp lemon juice
o 6 tbsp tapioca starch (or corn starch)
o ¼ cup hot sauce (We like using Dr. Greger’s Recipe – see notes)
o Add all ingredients into a high-speed blender and blend until smooth
o Add blended buffalo mixture into a medium-size saucepan and cook on medium-high for 3 -5 minutes stirring constantly until the mixture becomes stretchy. Remove from heat.
o Add buffalo dip mixture to an oven-safe dish and mix in raw cauliflower or shredded soy curls.
o Bake in the oven at 350 degrees for 35-40 minutes covered.
Dr. Greger’s Hot Sauce Recipe: https://nutritionfacts.org/recipe/healthy-hot-sauce/
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